Chicken Curry with Fresh Chilli Paste / Northern Thai style
Chicken Curry with Fresh Chilli Paste / Northern Thai style

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken curry with fresh chilli paste / northern thai style. One of my favorites food recipes. For mine, 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 well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Chicken Curry with Fresh Chilli Paste / Northern Thai style is something which I have loved my whole life.

Like Green Curry Paste, a homemade curry paste yields the freshest, most fragrant curry that you can never buy in a jar. This Thai Red Curry Paste recipe is a RecipeTin Family effort, refined over years with multiple family meals during which we critiqued the latest version. A golden-hued Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon.

To begin with this recipe, we must first prepare a few ingredients. You can have chicken curry with fresh chilli paste / northern thai style using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Curry with Fresh Chilli Paste / Northern Thai style:
  1. Make ready 1 kg chicken of your choice ,chop to bite size
  2. Make ready 80 grams dried hot chilli or less
  3. Get 2 head fresh turmeric ,or dried 1 tbsp
  4. Take 2 lemongrass stalk
  5. Prepare 10 kaffir lime leaves
  6. Get 50 grams garlic
  7. Get 100 grams shallots
  8. Make ready 1 slice of galangal
  9. Take 2 bunch coriander,use both roots and leaves
  10. Prepare 2 cup water
  11. Make ready 2 tbsp fishsauce
  12. Take 1/2 tbsp good quality shrimps paste
  13. Make ready 1 tbsp vegetable oil to fry paste

A Thai chicken curry dish is made from curry paste, water, chicken, vegetables , and herbs. Curries in Thailand mainly differ from the curries in Indian cuisine in their use of ingredients such as herbs and aromatic leaves over a mix of spices. This Thai Chicken Curry goes best with Coconut Milk Rice; of. This curry dish from northern Thailand is seasoned with cumin, coriander seed, mace, galangal Add the galangal, lemon grass, salt, shallot, garlic, shrimp paste, fresh turmeric, and reconstituted chile peppers and grind into a paste.

Instructions to make 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 :)

All Reviews for Northern Thai Curry with Chicken and Peanuts. Thai curry refers both to dishes in Thai cuisine that are made with various types of curry paste and to the pastes themselves. A Thai curry dish is made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Fresh curry paste requires home cooks to source a few obscure ingredients, but the prep is quite simple. The reward for this work lies in the flavor They lend a ton a of citrusy pop to the curry paste.

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