Sounds like a plain Jane name of a recipe but this was gorgeous! I thought that I wouldn’t bother with photographs because I was making a known recipe. But, as everyone knows, kitchens provide sometimes the same and sometimes similar ingredients and that is what happened to this recipe. So I should have taken photos. Anyway I claim it as mine based on a red curry recipe from The Practical Encyclopaedia of Asian Cooking.
Boned, un-skinned chicken thighs medium sliced – enough for however many you intend to feed. I used 3 thighs to feed one and had some left over for tomorrow (yum, flavours develop)
1 leek cut into ½cm rounds, green part included
¼pkt of frozen mixed vegetable stir-fry (mine was from Asda and included sprouts). I mean you can construct your own from whatever Asian veg you have in your crisper. I didn’t have any
Coconut cream or reconstituted coconut powder – about 1 cup
Nam pla (fish sauce) – I used about ½tsp – maybe a bit more
Dill – I have dried but fresh would be better. Just sprinkle whatever amount looks good
Green Curry paste
1 tsp coriander powder
½tsp cumin powder
(you can use seeds for these two ingredients and grind them if preferred)
1 green chilli – as hot as you prefer, deseeded and chopped finely
1 garlic clove chopped or 1 tsp garlic powder
1 tsp chopped galangal or 1 tsp ginger powder
1 lemon grass stalk sliced then chopped finely – not the green stem
2 kaffir lime leaves chopped finely – I had dried ones
Lots of freshly ground black pepper
Pinch ground cinnamon
1tsp ground turmeric
1tsp salt – I use a mix of potassium and sodium chlorides
Mix all curry ingredients in a small bowl and drizzle some oil – 2tsp olive oil into the mix. You could process the mix before adding the oil but I quite enjoy crunchy.
Use a good (I have a favourite) wok and heat some oil. Add the chicken and fry gently until coloured. Add the leek and stir more. Cover and let simmer for 5 mins.
Add the curry mix, coconut and nam pla. Stir well. More heat? – I used some bottled green chillies – I had to wash the vinegar out first. I think I used a tsp.
Continue cooking for a further 5mins then add the stir-fry veg. Cook a further 5mins. Sprinkle the dill and stir. I had to thicken the sauce with some cornflour. You may not need to.
Serve with plain steamed basmati rice and/or Peshwari Naan bread. My fella bought me an electric rice cooker – we bought a house with an induction hob – not very good for my style of cooking.
It’s a Crockpot rice cooker and is brilliant.