Friday, November 25, 2011

THAI RED CURRY CHICKEN


By the look of it you might think it's chicken rendang or Padang Indonesia curry....No it's not ! its Thai Red Curry Chicken. Look's identical with both Malaysia Rendang and Indonesia curry..but it taste different. This Thai Red Curry is popular. Same as Thai Green and Yellow Curry, this curry used Red Chile Paste. You got to make the paste. To the Thai's the paste is handy normally sold in packet, however for us to make this curry you got to get the paste done first. If you love the curry make it in a BIG buck store in container and use when you need it.

I made this curry after watching the Australian Junior Master Chef. The Little Chefs were thought to make this curry with cucumber Salsa. Tempted by the look of the curry I goggled for the recipe. I found JO (Jamie Oliver recipe's and tweak a little here and there to come out with this curry. Obviously this is delicious I love the taste especially the hints of kaffir leaves in the curry. Followed the Jr Master Chef style I added some "laici", you can add eggplant or cucumber in the curry. 



RED CURRY PASTE
  • 2 stalks of lemongrass
  • 1" galangal
  • 5 fresh red chilli
  • 3 cloves of garlic
  • Optional: 4 kaffir lime leaves
  • 4 of fresh coriander root
  • 10 dried chili
  • 1" shrimp paste
  • 2cm (¾in) piece of fresh ginger
  • 5 tbsp oil for frying the chili paste

Blend all to form wet paste

  • Dry Fry
  • 2 tbsp coriander seed
  • 1 tbsp cumin seed
  • 1 tbsp fennel seed

  1. Place cumin, coriander and peppercorns in a small frying pan and dry roast over medium heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature.
  2. Using a pestle and mortar, grind roasted spices until a fine powder forms. Add remaining ingredients and pound until a very smooth paste forms.

    3. Add these to the Red curry paste

Seasoning

  • 1tbsp fish sauce
  • 2tbsp soy sauce
  • 1tsp sesame oil
  • 1 cup  coconut milk
  • 1 cup chicken stock
  • 2 limes, to serve

Chicken

You got two options here, to either grilled the chicken or add the chicken to the curry.

  • PREPARATION
  •  
Blitz to a paste - you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up. Add the ground spices. 

Heat up oil and saute the red curry paste till fragrant and oil surface. Add 1 cup water. Add in chicken and seasoning.

Add coconut milk and laici. Stir as it melts down, then leave to simmer on a medium to low heat.

CUCUMBER SALAD


  • 1 onion thinly sliced
  • 1 fresh tomato cut into cubes
  • 10 pineapples cubes
  • 1 cucumber, slice diagonal
  •  1tbsp soy sauce
  • 1tsp sesame oil
  • 1 lime
  • A small handful of fresh coriander
  • ½ fresh red chilli

SEASONING
  • Olive oil
  • Extra virgin olive oil
  • Sea salt and black pepper

    Combine and mix all as you are preparing salad



________________________________________________________________

Sekali pandang macam rendang ayam, dua kali pandang macam kalio ayam Padang, tiga kali pandang itulah dia Thai Red Curry Chicken. Rupa sama tapi rasa berlainan, kalau rendang kita kuat dengan rasa serai dan kunyit, mana kala kalio Padang pula kuat dengan rasa daun salam dan cekur, Red Curry Thai ini kuat rasa daun limau purutnya. Biasanya dimasukkan terung atau pun timun, tapi saya masukkan buah laici tin. Resipi ini diilhamkan dari program Australia Junior Master Chef....suka saya lihat anak-anak kecil tu menyediakan sajian ini.

Untuk sedap rempah kering tu disangraikan dulu aru ditumis sama dengan bahan lain. Sedap dihidang dengan nasi panas. Untuk ayamnya boleh dibuat dua cara, dimasakkan sekali atau dipanggangkan dulu. Tapi kalau hendakkan manis saya lebih gemar masukkan sekali.


Next Post - Donut Ubi Merah Ala Chef Farah Quinn


No comments:

You Might Also Like These

Related Posts Plugin for WordPress, Blogger...