- 4
- 20 mins
- 40 mins
Ingredients
- For the Red Curry Paste:
- 1 T coriander seeds, toasted
- 2 cardamom pods, toasted
- 1/4 t black peppercorns
- 1/2 teaspoon salt
- 4 big red chilies (like Ancho or Anaheim), soaked in hot water for at least 10 minutes
- 1 t galangal(skin removed and chopped)
- 2 T lemongrass (lower third only, chopped fine)
- 1 t lime/lemon leaf,
- 3 T chopped shallots/red onion
- 3 T chopped garlic
- 1 t shrimp paste (optional)
- 1 t turmeric, skin removed and chopped
- small red chilies to taste, if you like it hot!
- 1 cup toasted and roughly chopped cashews (or peanuts) - divided in half
- 2 1/2 cups chopped skinless, boneless chicken thigh or breast.
- 2 T fish sauce
- 2 T brown sugar
- 1 teaspoon regular curry powder
Preparation
Step 1
For the Red Curry Paste:
1 T coriander seeds, toasted
2 cardamom pods, toasted
1/4 t black peppercorns
½ teaspoon salt
Blend the first 4 ingredients well in a spice mill, a mortar and pestle, or a food processor.
When smooth, add the fresh ingredients:
4 big red chilies (like Ancho or Anaheim), soaked in hot water for at least 10 minutes
1 t galangal(skin removed and chopped)
2 T lemongrass (lower third only, chopped fine)
1 t lime/lemon leaf, main stem removed and chopped (if you don't have these just add a bit more lemongrass)
1 T the end of your cilantro (the end of the stem, chopped)
3 T chopped shallots/red onion
3 T chopped garlic
1 t shrimp paste (optional)
1 t turmeric, skin removed and chopped
small red chilies to taste, if you like it hot!
1 cup toasted and roughly chopped cashews (or peanuts) - divided in half
Puree all ingredients until smooth (only 1/2 the cashews). Add a bit of water to encourage a smooth paste. Add juice of 1/2 lime and a couple drops of fish sauce, blend. Taste. More fish sauce? Chilies?
For the curry dish, marinate 2 1/2 cups chopped skinless, boneless chicken thigh or breast. (I use thighs over breast because they are yummier) in the following:
2 T fish sauce
2 T brown sugar
1 teaspoon regular curry powder
Leave to sit for at least 20 minutes, or as much as overnight
Sauté 3 T ginger (peeled and chopped) in some olive oil. When beginning to brown, add the chicken and stir until the chicken just starts to turn white, then add the remaining 1/2 cup chopped cashews. Add red curry paste to taste (all of it?) and about 2 cups water. Simmer for a good 20 minutes or so. Taste. Does it need more curry paste? Perhaps some lime or fish sauce/salt? To serve garnish with fresh cilantro