I suggest trying a new overseas dish for the holiday - chicken in red Thai curry. There are several types of curry, depending on the spices that are included in its composition. What I like most is red curry, but it has an unusual spiciness for our people. For those who cannot eat spicy food, I advise you to reduce the amount of curry or increase the portion of the dish. You can serve chicken in Thai curry on a shared platter with rice or potatoes. Or you can serve the sauce separately and the side dish separately.
We will need the following products:
Remove the bones from chicken legs and thighs; you can also use chicken fillet. Sprinkle the chicken pieces with sweet paprika and stir.
Finely chop the ginger, onion and garlic.
Quickly fry the chicken pieces in two tablespoons of vegetable oil over high heat. It’s better to do this in two batches so that the chicken is fried and not stewed. This will take no more than 7 minutes. Place chicken on a plate.
Prepare tomatoes or tomato paste. If you take a paste, you need to dilute it with 150 ml of water. You can also take chopped tomatoes from a jar or fresh ones. In this case, you will need 4 pieces of ripe, chopped, fresh tomatoes.
Fry the onion in the remaining oil until transparent.
Then add ginger and garlic and fry for another 1 minute. Then comes the turn of red curry. Squeeze the paste into a cauldron or frying pan with the onions. Add sugar.
Pour in tomato paste and coconut milk. If the milk is very thick, then add another 100 ml of water. Stir well and bring to a boil.
You will get such a bright, homogeneous thick gravy.
Add the fried chicken pieces to the cauldron with the gravy and simmer all together for 15 minutes. Make the fire medium. It is better to close the lid, as the gravy “spits”.
Serve chicken in Thai curry with side dish.
White rice goes great with chicken in Thai curry.
Bon appetit!
Thai green chicken curry is one of the many dishes I learned to cook in Thailand during cooking classes. This dish has already become a classic and a “gastronomic calling card” of Thailand, despite the fact that it appeared between 1908 and 1926 and is attributed to Central Thai cuisine, where coconut milk is widely used for cooking. Literally from the Thai language, the name of this curry translates as “sweet green curry” and we are not talking about the sweetness of the dish, although green curry is indeed a little sweeter than other Thai curries, but about the color of the dish, greenish, which the Thais call “sweet green”. Most often, Thai green curry is prepared with chicken, although versions with fish, seafood or fish balls are also common, and sometimes even pork or beef. As a complement, boiled rice is usually served on the side. And Thais don't put rice in curry, but put rice on a plate and put curry on it. As much as he can eat. Because traditionally, Thais eat in groups and serve food in large bowls, and everyone helps themselves to what they need.
You can buy Thai green curry ready-made for cooking. Even in our Khmelnitsky one of the supermarkets sells it in portioned bags. And those who are brave and have the opportunity and desire to purchase all the necessary ingredients can prepare green curry paste on their own. With purchased paste, green curry will be greener, and with homemade paste it will definitely be more aromatic. The choice is yours. In the recipe for Thai green curry paste, I described all the nuances of its preparation and ingredients, what you can replace some of them with or where to look for them. Thais themselves most often buy ready-made curry pastes. True, not in bags, but by weight, in the markets. And then cooking takes just a few minutes.
Once you already have curry paste, Thai green curry is very easy and quick to prepare. In just 10 minutes the dish will be on the table. Cook green chicken curry over high heat and ideally in a wok.
In terms of ingredients, you should write separately about kaffir lime leaves. It's a must have in this curry. The leaves can be purchased dried. Some supermarkets have it in the Asian section, as does almost every online spice store. Also, a traditional ingredient in Thai green curry is Thai round eggplants, which are sweet in taste. Sometimes small eggplants, the size of large green peas, are also added. We can't find them here. I brought several from Thailand, along with seeds. This year we will have our own round eggplants. But they can be replaced with white eggplants, which we also sell, or regular ones, although their color will not look very good in curry.
In Thailand, a special type of basil is used in dishes, called sweet basil. This sweet basil is different from the Italian one we are used to. Lemon basil, which can be found quite often on our market, is more suitable for Thai dishes than Italian basil, which is too intense in flavor.
Ingredients
- 1 tbsp. coconut oil or other vegetable oil
- 200 grams chicken breast, cut into large cubes
- 3 Thai small eggplants (or 1 medium white eggplant, or 1 regular one), coarsely chopped
- 4 Kaffir lime leaves, fresh or dried
- 1/2 tsp. palm or cane sugar
- 400 ml coconut milk
- 10 ml fish sauce
- 1 fresh red chili peppers, sliced, for serving
- 1-2 bunch of Thai basil, leaves only (can be replaced with lemon basil or omitted)
1) Heat coconut oil in a wok or deep frying pan. Add curry paste and heat, frying until you hear a distinct aroma of spices and herbs.
One of the popular traditional Thai dishes is chicken curry, and it is usually prepared not with curry powder, but with a paste containing, in addition to spices, many additional ingredients. If you have been to Thailand, then most likely you are very familiar with this dish; it is inexpensive.
Chicken curry is even served for breakfast in hotels, at least in a normal hotel. You can cook this chicken very tasty at home, the recipe is straight from the Thai chef:
Chicken Curry Ingredients:
- vegetable oil 2 tablespoons,
- fine garlic 5-6 cloves,
- 1 shallot bulb,
- red curry paste 4 tbsp. l.,
- 2 chicken breasts,
- a few broccoli bushes,
- 1 carrot,
- 1 red bell pepper,
- 1 glass of coconut milk,
- 1 tsp fish sauce,
- 1/2 teaspoon sugar,
- 1 tbsp. l lime juice,
- Thai basil 10-12 leaves,
- salt to taste.
All ingredients are inexpensive and are freely sold in Thai supermarkets and Russian online stores. Red curry is one of the hottest, even despite the addition of coconut milk to the dish, keep this in mind and, if necessary, take one or two rather than 4 spoons of paste.
Recipe for red chicken curry:
- Cut vegetables and chicken into strips.
- Heat the oil in a frying pan.
- Add garlic and fry for a few seconds.
- Add the shallots and fry for a minute.
- Add red curry paste and fry for a minute or two.
- Add chicken and fry for 2-3 minutes.
- Add broccoli, carrots and red pepper.
- Add coconut milk and 200 ml water.
- Bring the curry to a boil. Cook over low heat for 3-4 minutes.
- Add fish sauce, lemon juice, sugar and salt.
Serve hot with jasmine rice and garnish with basil leaves. Bon appetit!
PS: Red curry paste consists of dried red chillies, galangal, lemongrass, kaffir lime zest, garlic, shallots, celery root, fresh black pepper, cumin, coriander and shrimp paste. In addition to red, there are at least 5 more types of Thai curry paste, all with their own unique taste and aroma.
Curry paste is sold in the same departments where all Asian food products are sold. In particular, in Minsk it is in Crowns on Kalvariyskaya and Pobediteley;)
Cut the chicken into small pieces. Place in a bowl, add paprika and stir.
Finely chop the onion, pepper and garlic. Mash the tomatoes with a fork.
Heat 1 tbsp in a saucepan over high heat. vegetable oil. In several batches, fry the chicken until golden brown, 1-2 minutes per batch.
Transfer to a plate.
Reduce heat to medium. Place the onion in a saucepan and fry, stirring, until translucent, about 4-5 minutes. Add garlic, pepper and ginger, fry, stirring, 1 minute. Add sugar and curry paste.
Stir and add tomatoes in their own juice and coconut milk, add 150 ml of water. Stir until smooth, bring to a boil.
Place the fried chicken in a saucepan. Salt to taste. Cook covered over low heat for 15 minutes until the chicken is completely cooked.
Serve with rice.
Bon appetit!
Even winter, which is approaching by leaps and bounds, has its advantages. With the first drop in temperature below zero, you can shamelessly cook curry at least every day, not skimping on the spices, and then serve it with noodles, or just rice, as in this recipe.
If you don’t have the necessary spices at home, you can start by making curry using ready-made paste from the supermarket; there’s nothing shameful in that, especially if this is your first time coming into contact with the traditional flavors of Indian cuisine.
If possible, I decided to simplify the basis for this curry and slightly Europeanize it. Of course, the basic aromas and tastes do not disappear, but the scorching spiciness, so unusual for the average eater of our region, has been eliminated.
Yogurt helps smooth out all the rough edges and mix a whole bunch of flavors together. In it we marinate the chicken, which at the very end we mix with hot sauce. In addition to yogurt, the marinade includes a lot of dried garlic, lime juice and zest. You can marinate absolutely any part of the carcass in this way, and then leave the pieces while preparing the sauce or even overnight.
Before you start cooking curry sauce Mustard seeds, coriander, cloves and cumin are fried in a very hot dry frying pan until the mustard begins to explode like . Afterwards, the spices are immediately poured into a mortar and ground into powder.
Sauté finely chopped onion in plenty of hot butter until it becomes translucent. Add ginger and garlic to the onion, hold for half a minute so that the garlic does not have time to burn, and then add all the spices from the list. Next, add tomato paste, a pinch of sugar, salt and dilute everything with warm water. Cover the sauce with a lid, immediately reduce the heat and leave everything to simmer for 10 minutes.
Fry the chicken separately over very high heat so that the pieces have time to immediately set on the outside, but remain raw on the inside, and are ready in the sauce.
Mix chicken with curry sauce, cover again and leave for another couple of minutes.
A spoon or two of yogurt added to the finished dish will help to soften the sharpness even more.
Of course, you can leave the chicken to brew, wait until the next day and only then try it, but let’s not deceive each other by pretending that we have such willpower.
Ingredients:
For the curry sauce:
- butter – 45 g;
- onions (medium) – 1 pc.;
- garlic – 3 cloves;
- tomato paste – 1 ½ tbsp. spoons;
- water – 1 tbsp. (240 ml);
- grated ginger root - 1 tbsp. spoon;
- a pinch of chili flakes;
- mustard seeds – 1 teaspoon;
- cumin – ½ teaspoon;
- cloves – 2 buds;
- coriander seeds – ½ teaspoon;
- turmeric – ½ teaspoon;
- nutmeg – ¼ teaspoon;
- a pinch of sugar;
- yogurt and cilantro for serving.
For chicken:
- dried garlic – 1 teaspoon;
- chicken fillet – 2 pcs.;
- juice and zest - ½ lime;
- yogurt – 2/3 tbsp. (180 ml).
Preparation
- Cut the chicken into strips, salt well and mix with yogurt, garlic, lime juice and zest.
- Fry the cumin, coriander and cloves in a dry, hot frying pan until the mustard seeds begin to pop. Grind the spices in a mortar.
- Sauté finely chopped onion in butter until transparent. Add the garlic and ginger paste, and after half a minute, add all the spices from the list. Mix the spices with the tomato paste, add water, add sugar and leave the curry sauce to simmer under the lid for about 10 minutes.
- Fry the chicken quickly, leaving the pieces raw in the middle. Mix the chicken with the sauce and continue cooking for another 2-3 minutes.
- Before serving, add yogurt and cilantro to the curry. Serve with rice, flatbreads or noodles.
Chicken:
- 1 tsp garlic powder;
- 2 chicken fillets;
- ½ lime zest and juice;
- 2/3 cup yogurt.
Instructions
- Cut chicken fillet in stripes, season with salt and mix with yogurt, garlic powder, lime juice and zest.
- On a dry preheated pan fry mustard, cumin, coriander and cloves till mustard seeds start to pop. Pulverize whole spices with mortar and pestle.
- Sauté finely minced onion with melted butter until transparent. Add garlic-ginger paste, wait for 30 seconds and combine with all spices from the ingredient list. Mix with tomato paste, add water, sugar and leave curry sauce covered on the low heat for 10 minutes.
- Fry chicken strips separetly, leaving them raw inside. Combine chicken and curry sauce, leave over the low heat for 2-3 minutes more.
- Serve curry with yogurt, fresh cilantro, rice, roti flatbread or noodles.
