Getting the flavour right

Thai it up!
Arlene Thompson. INLT 16-611-CONArlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Thai red chicken curry was on the menu at our Scratch Cookery Classes at Carrickfergus Cookery School, Carrick YMCA. Participants had great fun learning tips and how to use a balance of hot, sweet, sour and salty flavours to create a perfectly balanced thai flavoured dish. For more themed classes visit www.carrickymca.org or email Arlene on [email protected].

Thai red chicken curry

400g chicken pieces, thigh or breast

1 red pepper, sliced in strips

½ red onion finely diced

1/2 lemongrass finely chopped

2 kaffir lime leaves, or substitute bay leaves

1/2 cinnamon stick or add 1/4 tsp. cinnamon to the sauce

1 can coconut milk

handful fresh coriander

red curry paste:

1/2 fresh lemongrass finely chopped

½ red onion, coarsely chopped

1 thumb-size piece ginger coarsely chopped

4-5 cloves garlic chopped

1-2 fresh red chilies, sliced,

2 tbsp. fish sauce

2 tbsp chili powder

1/2 tsp. ground cumin

1/2 tsp. ground coriander

To finish:

1 tbsp. brown sugar, to taste

1 tbsp fish sauce

2 tbsp. fresh lime juice

1. Place all curry paste ingredients in a food processor and blend well.

2. Saute diced onion and red pepper and lemongrass until softened. Add chicken and sauté 2-3 minutes. Add curry paste and kaffir lime leaves and cinnamon stick, and cook for 2 minutes. Add coconut milk and bring to boil. Simmer for 7 minutes until chicken is well cooked through and sauce slightly reduced.

3. Do a taste test. If not salty or flavourful enough, add up to 1 tbsp. more fish sauce. If too salty, add more fresh lime juice. If too sour, add a little brown sugar. If too spicy, add coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili. Sprinkle generously with chopped coriander, and serve with jasmine rice.

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