Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken curry with fresh chilli paste / northern thai style. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken Curry with Fresh Chilli Paste / Northern Thai style is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Chicken Curry with Fresh Chilli Paste / Northern Thai style is something which I have loved my entire life. They’re nice and they look fantastic.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken curry with fresh chilli paste / northern thai style using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Curry with Fresh Chilli Paste / Northern Thai style:
- Make ready 1 kg chicken of your choice ,chop to bite size
- Take 80 grams dried hot chilli or less
- Get 2 head fresh turmeric ,or dried 1 tbsp
- Make ready 2 lemongrass stalk
- Get 10 kaffir lime leaves
- Make ready 50 grams garlic
- Make ready 100 grams shallots
- Take 1 slice of galangal
- Prepare 2 bunch coriander,use both roots and leaves
- Take 2 cup water
- Take 2 tbsp fishsauce
- Make ready 1/2 tbsp good quality shrimps paste
- Prepare 1 tbsp vegetable oil to fry paste
These Thai chicken curry recipes are fragrant, quick and easy that make a great alternative to a weekend take-away. You can go the distance and make your own Thai curry paste for maximum flavour. Cooked chicken breast pieces in a coconut, water chestnut and single cream Thai style sauce. Find a standard recipe for Thai green curry, either pork or chicken, then consider these simple variants along the way.
Steps to make Chicken Curry with Fresh Chilli Paste / Northern Thai style:
- Prepare all herbs and chilli in need ,the heart of this dish is turmeric the colour the flavor will be fantastic :)
- Use blender for quick curry ,but if i have time i prefer pestel and mortar,blend to mix first( lemongrass,turmeric,garlic,shallots,coriander roots ,chilli,galangal ..preserve some part of lemon grass to fry with the paste )
- Add shrimp paste ,blend more until almost smooth paste
- Crush 3 clove of garlic ,set aside with the paste ,get ready to stir in hot oil
- On medium heat with medium soup pot ,add oil..when it hot stir in crushed garlic and fresh chilli paste ,stir until good aroma ,dont let it burn ,keep stir within 3 mins
- Add chopped chicken ,stir to mix ,stir until no longer pink ,at the bottom will burn easily ,add kaffir lime leave and some slice of lemongrass
- Add water ,change to high heat ,stir only to mix ..then let it boil for 15 mins
- Reduce to medium heat ,add fish sauce ,let it simmer until chicken tendered and soup reduced
- Add chopped coriander leaves ,stir to mix ,heat off,serve hot with rice,steamed jasmine rice or sticky rice :)
Cooked chicken breast pieces in a coconut, water chestnut and single cream Thai style sauce. Find a standard recipe for Thai green curry, either pork or chicken, then consider these simple variants along the way. Try adding a sliced green or red bell pepper, for both flavor and visual zing. A yellow bell pepper, sliced vertically on the up-down axis, also makes a tasty trip out. In addition to bell peppers, you can consider.
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