Saturday, 2 May 2009

Thai (style) Red Curry with Chicken and Prawns

You've probably noticed that I refer to this dish as a Thai 'style' curry, that's because it is my adaptation of an authentic recipe. I really like Thai curries as they are usually quite fresh in taste and I think it's probably the use of lemongrass and fish sauce that gives them a flavour character that sets them apart from Indian curries.

In my exploration of Thai cuisine I found a book in our local charity shop for £5. It's a weighty tome and at that price I just couldn't leave it on the shelf. I have certainly enjoyed reading it. Thai Food by David Thompson is a very comprehensive and informative resource, and now there's not much I don't know about the country's cooking and ingredients. However, there is the small problem of not being able to find those ingredients where I live. I expect if we were to to have well stocked asian supermarket, I would be racing back home with my bag stuffed with snake beans, pea eggplant, pandanus leaves, and water mimosa, but sadly there's nothing like that at my disposal. With that in mind I often choose to make the recipes where I can readily find the components or I adapt them to suit what I can get hold of. Sometimes, it's even difficult to find those Thai cooking kits in the supermarket so I often have to substitute the galangal and use ginger instead.

In the following recipe's instructions you will notice that I suggest using a pestle and mortar to make the paste. You could try using a liquidiser or something similar, but I think that because there's such a small amount, an electric kitchen device would be ineffective. Also pounding and grinding by hand gives a more desirable texture even if it does make a lot of noise and is quite hard work!

for the curry paste

2 long red chillies, deseeded, roughly chopped
1 stem lemongrass, chopped finely
1 inch piece ginger, grated
2 cloves garlic, peeled and grated
1 tablespoon coriander stalks, finely chopped
1/4 teaspoon ground white pepper

the rest…
2 tablespoons vegetable oil
1 small onion, finely chopped
2 chicken thighs, skinless and boneless, cut into inch pieces
1 sweet red pepper such as a capsicum or romano, deseeded and cut into strips
hot water
1 tablespoon fish sauce
4 kaffir lime leaves, dried is fine
1 can coconut milk
1 teaspoon brown sugar
juice of 1 lime
salt to taste
200g raw king prawns
handful coriander leaves, roughly chopped

First make the curry paste.
Using a pestle and mortar, pound the chillies and lemongrass until they are quite fine in texture and reduced to a pulp. Then add the ginger, garlic and coriander stalks and continue to grind until pulped and combined. Finally add the pepper and stir to mix in. Set aside.

Heat the oil in a wok or large frying pan and add the onion, Cook gently until soft, then tip in the curry paste. Stir-fry the paste with the onions until the raw smell of garlic disappears.

Add the chicken and stir-fry for a minute or so until it becomes coated in the spice mixture, drop in the kaffir lime leaves and sweet red pepper strips and pour in some hot water, about enough to scantly cover the meat. Simmer for about 10 minutes until the meat is cooked and the liquid had reduced.

Stir in the coconut milk, sugar and lime juice and continue to simmer, giving it an occasional stir until the sauce has reduced and thickened and become a darker shade.
Add the prawns and heat gently until they turn pink and cooked through.

Finally taste and add some salt if you think it needs it. Stir through the chopped coriander and serve with some steamed Thai jasmine rice and wedges of lime to squeeze over.

Food photo taken from the book

Buy the Book and the Tools


Just Cook It said...

You got an absolute bargain with that book. Consider me envious

Related Posts with Thumbnails

A Delicious Cloud

:: Cuisine: Asian :: Cuisine: British :: Cuisine: Chinese :: Cuisine: Danish :: Cuisine: European :: Cuisine: Finnish :: Cuisine: French :: Cuisine: Greek :: Cuisine: Hungarian :: Cuisine: Icelandic :: Cuisine: Indian :: Cuisine: Italian :: Cuisine: Mediterranean :: Cuisine: Mexican :: Cuisine: Middle Eastern :: Cuisine: Moroccan :: Cuisine: North African :: Cuisine: Norwegian :: Cuisine: Oriental :: Cuisine: Scandinavian :: Cuisine: Swedish :: Cuisine: Thai "Spouse Specials" A Slice of Cherry Pie A Taste of the Unexpected Absolute Press Accompaniments Aiden Byrne Alan Coxon Alcoholic Drinks Ale-Gar Almond Ancient Greek Vinaigre Anjum Anand Apples Aromettes Ashbourne Asparagus Bacon. Baileys Real Food Company Bakewell Baking Barbecue Basil BBC Beans Bed and Breakfast Beef Beetroot Bere Marsh Farm Beverages Bill Granger Bill McCarrick Bipin's Masala Birthday Biscuits and Cookies Bish Muir Blackberries Blackberry Blagger's Banquet Blakeney Bolludagur Book Reviews Books Bramley Apple Week Bramley Apples Bread Breakfast Breckland Orchard Breton Breton Cake Brett Cohen Bristol Britain British British Pie Week British Sausage Week Brittany Brunch Brussels Sprouts Bun Day Buns Bursting Day Butternut Squash. C.J. Jackson Cafe Cakes Carrots Casseroles • Stews Celebrations Cheeky Spouse Cheese Cherries Cherry Chestnuts Chicken Chives Chocolate chocolate cake Chocolate Unwrapped Chocri Christmas Chutney Cider Claire Martinsen Clarissa Dickson Wright Cley Cley Smoke House Cley-next-the-Sea Cloudberries Cloudberry Coast Coffee Cold Remedy Comfort Food Competition Condiments Confectionery Conversions Cookbooks Cool Cuisine Côtes d'Armor Cotswold Legbar Crackers Cream Cripbreads Culture Curries Dairy Damian Allsop Danish Danyel Couet David Oliver Fine Foods David Thompson Derbyshire Desserts Distillery Douwe Egberts Douwe Egberts Aromettes Dressings and Marinades Drinks Easter Eating Out Edible Flowers Eggs Elderberries Elderberry Elderflowers Europe Events Farm Farmhouse Breakfast Week Fennel Festivals and Shows Fettouma Benikrane Finland Fish Fish at the Fox Fish Market Fishmonger Flapjacks Flavoured Bread Flavours and Spices® Flax Flax Farm Flowers Food By Alan Coxon Food from Many Greek Kitchens foodbyalancoxon.com Foodies Festival France Frugal Fruit Fudge Fudge Kitchen Gadgets Gaia's Kitchen Game ganache Gardening Gin Gingerbread Gordon Ramsay Great Glen Game Greece Green Books Hafod Cheese Henry Dimbleby Herbs Hertfordshire Historic Food Historic Food Range History Hodder and Stoughton Holkham Holkham Beach Honey How To I Love Curry Iceland In Print In the Media Ingredients Jam Jamie at Home Jamie Oliver John Vincent Jon Birchall Josceline Dimbleby Julia Parsons Julia Ponsonby Karen Nethercott Kent King's Walden Kitchen Garden Kitchen Garden Companion Kitchen Helper Kitchen Tips KoL Lactofree Lactose Intolerance Lahloo Tea Lamb Lanvollon Lavender Leftovers lemon Lemon Balm Lent Leon Leon Book 2 Naturally Fast Food Letchworth Food Festival 2010 Letchworth Garden City Letchworth Living Light Meals Linseed Local Producers London Loquats Love Farm Made in Great Britain Madhur Jaffrey Madhur Jaffrey's Ultimate Curry Bible Madsen Magazine Magog Muffins Main Course Mark Diacono Marsh Marsh Samphire MasterChef LIVE 2009 Matt Armendariz Meat Medieval Mediterranean Merchant Gourmet Mexico Milk Mint Moomins Cookbook Moroccan Cooking Muffins Murdoch Books MyBooks Nanna Rögnvaldardóttir National Chocolate Week National Curry Week Natoora New Holland Publishers News Nordic Norfolk Occasions Offley Hoo Oils On A Stick Open Farm Sunday Oregano Oysters Pancake Day Pancakes Paris Pasta Pastes Pastries Pastry Paul Wayne Gregory Peak District Peas Picnic Fayre Delicatessen Pie. Pies • Flans • Tarts Pilkington Farms Plums Pork Pies Pork. Potatoes Potty: Clarissa's One Pot Cookbook Poultry Pre-Prepared Foods Preserving and Pickling Press Product Reviews Products Puddings Quadrille Publishing Quickasteam Quince Quirk Books Rabbit Radio Radishes Radisson Blu Hotels Ramsay's Best Menus Ramsoms Rants Raspberries Raspberry Raw Food Raw Nibbles Read and Reviewed Ready Meals Real Food Festival 2008 Real Food Festival 2010 Recipes Every Man Should Know Relish Restaurants Reviews Reykjavik Rice • Grains • Pulses Risotto roasting Roman Vinaigre Rosemary Sage Salads Salmon Salt Marsh salted caramel Saltmarsh Sambocade Sami Malila Samphire Samphire Shop Sandwich Sauces Sausages Savoury Pancakes Scandinavian Scandinavian Cookbook Scandinavian Kitchen Sea Seafood Seeds SelfMadeHero Sereena; Alexa; Priya Kaul Serious Pig Shake Up Your Wake Up Shellfish Shopping Shrove Tuesday Simon and Schuster Sipsmith Skyr Sloe Wine Smoked Fish Smoked Haddock Snacking Salami Snacks Soup Special Offer Spices Spirits Sprengidagur Spring Taster Box Squash Squirrel St David's Day Stephanie Alexander Stocks Stories Strawberries Suffolk Summer Susan Russo Sweetmeats Tea teapigs Tesco Tessa Kiros Tests Thai Food The Artisan Food Trail The Artisan Smokehouse The Big Chocolate Tea Party The Big Yum The Billingsgate Market Cookbook The Chocolate Festival The Great Exhibition 2012 The Josceline Dimbleby Collection The Kitchen Trials The Pearl Fisher The Scandinavia Show The Three Sisters Indian Cookbook The Use-It-All Cookbook Thomasina Miers Three Counties Kitchen Three Counties Radio Thyme Tips Toastabags Tomatoes Total Greek Yogurt Tove Jansson Tracklements Traditions Travels Tried and Tasted Trina Hahnemann Twitter Two Fat Ladies Union Hand-Roasted Vegan Vegetables Vegetarian Vinegar Vodka Wahaca Wales Watercress Week Watercress. Weights and Measures West Whelks Whitstable Wild Food and Foraging Wild Garlic William Curley Willian Winter Warmers Wiveton Wiveton Hall Wiveton Hall Fruit Farm Writing Yogurt