You are here: Home arrow Thai Curries arrow Poultry arrow Muslim Curry
  • Decrease font size
  • Default font size
  • Increase font size
Muslim Curry PDF Print E-mail
Thursday, 31 May 2007

Image
  • 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.

Add this page to your favorite Social Bookmarking websites
Reddit! Del.icio.us! Mixx! Free and Open Source Software News Google! Live! Facebook! StumbleUpon! Yahoo! Free Joomla PHP extensions, software, information and tutorials.
Comments
RSS
Only registered users can write comments!

3.26 Copyright (C) 2008 Compojoom.com / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."
 
[ Back ]

Recipe Sections

Thai Noodle Dishes
Thai Rice Dishes
Thai Salads
Thai Soups
Misc Thai Recipes
Thai Curries

Recipe Catagories

Poultry
Meat
Seafood
Vegetable

Login Form






Lost Password?
No account yet? Register
Image