Red Chicken Curry from Bangkok
Bangkok is full of Street Food. When you wander through the streets you’ll find Pad Thai, grilles sausages and beef alongside grilled fish. Maybe those are the first option for a quick snack but when you’re looking for a filling meal you should eat one of the typical currys of Bangkok. Our recipe is right from one of the Street Food stalls. Like all Street Food dishes this curry is also very easy to cook and the most important thing: It tastes like typical Street Food.
500 g chicken breast, bit sized pieces
3 big potatoes, bit sized pieces
2 tbs Madras curry powder
1 tbs Red Curry Paste
2 red onions, diced
2 cloves garlic, finely chopped
1 thumb-size piece ginger, finely chopped
250 ml chicken stock
500 ml coconut cream
1 tbs palmsugar
3 tbs neutral oil
1 cinnamon stick
2 whole kaffir lime leaves
1 bay leaf
3 tbs fish sauce
½ bunch fresh coriander, for serving
Thai chilis, for serving (optional)
First place a wok or large frying pan over medium to high heat. Add curry powder, cinnamon stick, palm sugar, bay leaf and lime leaves. Dry roast the spices and herbs for 1-2 minutes or until they are lightly toasted.
Now add oil, onions, garlic and ginger and stir fry for 1 minutes. Add chicken and potatoes and stir fry for 2 more minutes. Deglaze with chicken stock and coconut milk, stir in Red Curry Paste and bring to a simmer.
Reduce heat and simmer for 20 minutes or until potatoes are tender. Taste with fish sauce and add some palm sugar if its to spicy. Serve with fresh coriander leaves and fresh cooked rice.
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