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Friday, 01 June 2007 |
- 5 Cardamom seeds
- 1 Cinnamon stick, 50mm
- 1.3 ltr Thin coconut milk
- 500 gm Chicken, cubed (20mm)
- 200 gm Potatoes, peeled and cubed (20mm)
- 40 gm Unsalted peanuts
- 10 Shallots
- 3 Bay leaves
- 3 tblsp Palm sugar
- 3 tblsp Fish sauce
- 3 tblsp Tamarind sauce
Chili Sauce
- 50 gm Shallots, chopped
- 10 Garlic cloves, chopped
- 6 Dried red chilies, chopped
- 5 White peppercorns
- 1/2 tsp Cloves
- 1 tblsp Chopped lemon grass
- 1 tsp Salt
- 1 tsp Chopped galangal
- 1 tsp Fennel seeds
- 1 tsp Shrimp paste
Mix all the chili paste ingredients together and fry in a dry pan for a few minutes. Pound them in a mortar the process in a blender to a fine paste. Keep aside.
Dry fry the cardamoms and cinnamon for 8 minutes.
Heat the chili paste with 450 ml of the coconut milk for about 5 minutes. Add the chicken and cook for around 8 minutes. Add the remainder of the coconut milk, bring to the boil and simmer for 10 minutes.
Add all the remaining ingredients and cook until the chicken and potatoes are tender. |
Thai Curries 
