I have to admit that this blog post is a little late. Life seems to have gotten ahead of me and the blogging has fallen by the wayside. But luckily it’s Saturday today and I have a few spare moments to blog.
Today’s recipe is my take on a the red curry we made at Chiang Mai cooking school. It took me three different trips to three different shops to find all of the ingredients!
When I first looked at the recipe for the curry paste, my mouth started burning when I read that they wanted me to add 10 dried and 10 fresh ingredients. Let me add here that that would’ve been one HOT curry.
So I have adapted it, just a little to suit my western taste buds.
The end product, tasted authentic, creamy, set, savoury, spicy and sour! And the most important part, I enjoyed it and didn’t set my mouth on fire
Let me know what you think.
Thai Inspired Ginga Musings Curry
1 Tbsp of coriander seeds – roasted until brown
2 Cardamon Pods (seeds removed) – roasted until brown
1/2 tsp of black peppercorns
1/2 tsp of salt
7 – 9 Dried red chillies – seeds remove and soaked in warm water for 10 – 15 minutes
1 tsp fresh ginger – chopped finely
2 tsps of finely chopped lemon grass (only use the bottom 1/3 of the stalk)
1 tbsp of finely chopped coriander root
1 whole medium shallot – finely sliced
5 cloves of garlic – crushed
1 tsp of shrimp paste
1/3 of a large red chilli and 2 small green chillies (with seeds)
400g of sliced cooked chicken
100g of Curry paste
150 mls of Coconut Cream
400 mls of Coconut Milk
3 Kaffir Lime Leaves – if these are dried remember to soak them first before using)
1 1/2 cup of Eggplant
150g of pineapple pieces (either tinned or fresh)
1 large tomato or 6 cherry tomatoes
8 mint leaves
2 Tbsp of Fish Sauce
2 Tbsp of Soy Sauce
1 tbsp of White Sugar
1 tbsp of Palm Sugar
- Finely chop all the ingredients for the fresh part of the curry paste. The finer you chop them, the easier it will be to make the paste.
- Toast the coriander seeds and cardamom pods in a medium hot pan until they are brown and aromatic
- Then add them to a mortar and pestle along with the salt and pepper and pound into a fine powder.
- Then add your dried chillies and all fresh ingredients.
- Cover half the mortar with your hand and pound the ingredients into a smooth paste. The smoother the paste, the better the curry.
- Chop the eggplant, tomatoes, and remove the stems from the lime leaves and tear them up.
- Heat the coconut cream on a medium high heat, until the oil is separating from the cream.
- Then add your curry paste and cook until it is combined with the oil/cream.
- Add the coconut milk and stir to combine. Bring to a simmer and then add the eggplant, chicken, and kaffir lime leaves. Cook for 3 minutes
- Now add the tomatoes, pineapple, fish sauce, soy sauce, palm sugar and sugar to the pan. Stir to combine and cook for a further 3 minutes.
- Take off the heat and add the mint leaves.
- Leave to sit for ten minutes.
- While you are waiting cook some basmati rice in the microwave.
- Serve the curry over the rice with a side of green beans.
Ginga Musings Out.