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7 Minutes to Producing Perfect Chicken Curry with Fresh Chilli Paste / Northern Thai style

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Chicken Curry with Fresh Chilli Paste / Northern Thai style

We hope you got insight from reading it, now let’s go back to chicken curry with fresh chilli paste / northern thai style recipe. To cook chicken curry with fresh chilli paste / northern thai style you only need 13 ingredients and 9 steps. Here is how you cook it.

Below are the ingridients that are needed to produce a delicious Chicken Curry with Fresh Chilli Paste / Northern Thai style:

  1. You need 1 kg of chicken of your choice ,chop to bite size.
  2. You need 80 grams of dried hot chilli or less.
  3. Get 2 head of fresh turmeric ,or dried 1 tbsp.
  4. Use 2 of lemongrass stalk.
  5. Prepare 10 of kaffir lime leaves.
  6. Use 50 grams of garlic.
  7. You need 100 grams of shallots.
  8. Provide 1 slice of of galangal.
  9. Get 2 bunch of coriander,use both roots and leaves.
  10. Provide 2 cup of water.
  11. Provide 2 tbsp of fishsauce.
  12. Get 1/2 tbsp of good quality shrimps paste.
  13. Provide 1 tbsp of vegetable oil to fry paste.

Ready with the ingridients? Below are the instructions on preparing Chicken Curry with Fresh Chilli Paste / Northern Thai style:

  1. Prepare all herbs and chilli in need ,the heart of this dish is turmeric the colour the flavor will be fantastic :).
  2. 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 ).
  3. Add shrimp paste ,blend more until almost smooth paste.
  4. Crush 3 clove of garlic ,set aside with the paste ,get ready to stir in hot oil.
  5. 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.
  6. 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.
  7. Add water ,change to high heat ,stir only to mix ..then let it boil for 15 mins.
  8. Reduce to medium heat ,add fish sauce ,let it simmer until chicken tendered and soup reduced.
  9. Add chopped coriander leaves ,stir to mix ,heat off,serve hot with rice,steamed jasmine rice or sticky rice :).

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. While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it.

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