Quote:
Originally Posted by Jim Bremner
Recipe?
|
Quote:
Originally Posted by Outback Porsche
Gawd....sorry Jim, like most things I cook I made it up as I went along, and it was a few weeks ago.
I reckon there was rice bran oil, chicken thighs, birdseye chillies (6-8), peanuts (crushed), Malaysian curry powder, onion, garlic, coconut milk, fish sauce, sugar, snow peas, and coriander (and probably a few other spices).
|
There several types of curry made in Malaysia. Here's the recipe for one I pulled off of the 'net, to save myself from having to type for the next hour.
Main ingredients:
1 1/2 lb boneless chicken thigh and/or breast (cut into small cubes/pieces)
2 lemon grass (cut into 4-inch lengths, use only the white part, pounded)
6-8 pieces kaffir lime leaves
1 cup coconut milk
1 tablespoon lime juice
Salt to taste
Spice Paste:
1 1/2 inch galangal
1/2 lb fresh red chili (seeded and sliced)
5 shallots (sliced)
1 inch ginger
6 candlenuts (soaked in warm water)
1/2 inch fresh turmeric
1/4 teaspoon belacan (fermented shrimp paste)
Method:
1.Blend all spice paste ingredients to a very fine paste.
2.Heat up some cooking oil in a work and stir-fry paste until aromatic or a thin layer of oil rises to the top.
3.Add chicken and continue stirring until it’s almost cooked.
4.Add the coconut milk and continue to simmer for another 15-20 minutes, over low heat.
5.Add salt to taste and serve hot.
The ingredients will be available at any decent asian market. The belacan may be a little hard to find. It's also called blachan, trasi and other things. You could substitute a ground shrimp paste, or shrimp sauce, or anchovy paste, if you had to. Substitute macadamia nuts for the candlenuts. Add however much of the chilis you can stand. You won't be able to get the same ones they use in Malaysia but about any hot pepper will work. Not all are the same level of heat, so use your judgement... I use chicken thighs, as chicken breasts are best fed to the dogs.
There are pre-made curry pastes sold in the stores, also. I'd encourage you to make your own, as the flavor will be better and this recipe uses a different curry blend than what you'll usually find in a market (Thai red, green, yellow, masaman, etc.) I also generally skip curry powders.
I often add onions to a curry. (
Gotta have some sort of vegetable 
). Note that this is a much drier curry than the one in the previous pictures. You could extend it with more cocnut milk or water, but try it this way first.
Serve it with a decent Thai rice (Jasmine, Hom Mali, etc.)
JR