Wednesday, 20 March 2013

Simple Thai Curry

This time last year I visited Thailand with my family. I am overdue a holiday at the moment so I'm doing a lot of reminiscing and making 'this day last year' statements which are driving Molly a little mad. During my trip we did countless activities from elephant trekking, to boat trips and snorkelling  The highlight for me though was a fantastic afternoon we spent in the shade away from the sun learning some of the secrets of Thai cookery. From making our own curry paste, to perfecting spring rolls we learnt a whole lot in a very short space of time. As we set off into the Thai sunset that evening we were bursting with enthusiasm and ideas for dinners when we returned home. Somehow I have only really revisited the little Thai cookbook we were given in the last couple of weeks and I don't know why, but possibly because I had forgotten how incredible authentic Thai food can be. This curry is a western adaptation of the Thai red curry we made on the day. A few substitutions had to be made given how difficult some of the ingredients are to get your hands on. 

Simple Thai Curry

Serves 4

For the curry paste
1 level teaspoon of black peppercorns
5 cloves of garlic
3cm of ginger root
1 red fresno chilli
Zest & juice of 1 lime

For the curry
550g chicken breast (cut into strips)
1 medium onion
100g mushrooms (sliced)
1 red pepper (thinly sliced)
1 400ml can of coconut milk
180g baby sweetcorn
2 handfuls of sugar snap peas
Fish sauce (to season)

1. Begin by making the curry paste. Using a pestle and mortar blend all the ingredients together  
    until a paste is formed.
2 .Heat the wok, and add the curry paste. Once heated add one teaspoon of coconut milk and 
    allow the flavours to infuse.
3. Next add the chopped onion, red pepper and cook for five minutes. Then add the chicken     
    and cook for a further 5 minutes until browned. Then add the mushrooms and continue to 
    cook for 2 minutes.
4. Add the coconut milk and bring to the boil. Reduce the heat and allow the curry to simmer for 
   10 minutes. Finally add the baby sweetcorn and sugar snap peas and cook for 2-3 minutes.
5. Serve the curry over a bed of Thai jasmine rice.

E-D's Notes
- Fish sauce is used in Thai cooking as a seasoning the way we would use salt and pepper. 
  When adding the fish sauce it's difficult to say exactly how much you will need, you just need to 
  and it and taste it as you would with any other kind of seasoning.
- This is quite a mild curry, so if you want to pack a little punch, add a little extra chilli. Don't get 
  too carried away though, things can go from mild to very hot, very easily.
- I served this beautiful Thai curry over a bed of Thai jasmine rice, alternatively basmati or long 
  grain rice will do just fine.

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