Friday, April 22, 2011

I see Red. I see Red Curry.

I went to Asian shop at Helsinki yesterday and buy some curry paste. I can do it myself from scratch but I am not at my hometown where if I forget one ingredient, I can get it the next store beside my mom probably would tell me "why makes life so difficult?" ...^-^

I am making red curry today based on this recipe from blog The Very Hungry Cook. She used massaman curry paste but it taste is still great with red curry, so no worries! Give it a try! ^_^ Visit her blog for step by step instruction.


This is not for health conscious...^_^ This is full of fat and deliciousness!








Ingredients:

chicken breast - 1 pound (boneless, skinless)

massaman curry paste - 3 tbspns

cardamom - 8

cinnamon - 2 sticks

star anise - 3

shallots - 6 small/3 large (peeled, quartered if large)

coconut milk - 2 cans

water - 1 cup

fish sauce - 1 and 1/2 tbsp

potatoes - 2 medium (peeled, quartered)

tamarind paste - 1/2 tbsp

brown sugar - 1 tbsp

peanuts - 3-4 tbsp (roasted, unsalted)

peanut/vegetable oil - 2 tbsp

Thai basil leaves - a handful, chopped.



Cut the chicken into bite sized pieces.

Add 1 tbsp of the oil and the massaman curry paste to the chicken. Mix well, and set aside to marinate.

Heat the remaining oil in a pan.

Once the oil is hot, fry the cinnamon, cardamom and star anise in it for 30 seconds.

Add the shallots and fry until golden-brown.

Then add the chicken, lower the flame and let it cook for 3-5 minutes.

Add coconut milk, fish sauce, water, potatoes, peanuts and half the basil.

Bring the mixture to a boil.

Cover and simmer for 30 minutes or until the potatoes are cooked through.

If needed, remove the lid and cook until the curry reaches desired thickness.

Check seasoning.

Remove the pan from the flame.

Stir in the tamarind paste, brown sugar and remaining basil.

Serve hot with jasmine rice.


(Recipe courtesy : TheVeryHungryCook)



1 comment:

Thanks for commenting! I love to read your lovely comments!