Thursday, June 13, 2013
Delicious red thai curry and coconut milk dish
A WONDERFUL THAi RED CURRY/COCUNUT MILK DISH
- perfumed rice (Jasmin rice)
- 4 filés of chicken
- 500ml full coconut milk
- fresh ginger
- red thai curry paste
- 2 red pepper (paprika)
- suger snaps
- asian fish sauce (comes in small bottles and stink as ... but very nice in asian food)
Cut the chicken filet in small pieces. Peel the fresh ginger and cut it in coin sizes pieces and blend them all together in a plastic bag with a lot of oil for marination. Leave in the fridge for at least an hour.
Take the ginger away from the chicken, then fry the chicken in some oil until they get a nice colour, add 3 big table spoons of the red thai paste and stir it together. Add 1 tea spoon of sugar and stir and fry for five more minutes. Poor it all to a separate bowl and start cutting the red pepper in small, long shapes and fry them in the fat from the chicken and the red curry paste. They should have a nice, softer texture when you know it's time to add the chicken again. Let it fry a little bit together and then add the coconut milk and stir. Drop about 15- 20 drops of the (stinking) fish sauce into the mix and add all of the sugar snaps into the mix and let it cook in a low, low temperature for about ten minutes. Taste it, if you want more spice, then add more curry paste, more salt? Then add more fish sauce. More sweetness? Then a tiny bit of more sugar.
Serve with the rice and enjoy with a cold beer (alcohol free for my part)!