Preparation time: 20 minutes
Cooking time: 30 minutes
Number of servings: 4
Difficulty of preparation: medium
Food type: main dish
Utensils: knife, deep pan
Cuisine: Thai
INGREDIENTS
500g chicken thighs
200g rice
400g canned peeled tomatoes
200 ml of coconut milk
1 sweet bell pepper
½ red chili pepper
2 garlic cloves (peel)
1 bulb (peel)
30 g fresh ginger (peel)
4 curry leaves
½ lime juice
1/3 bunch of coriander
50 g cashews
For curry paste:
1 tbsp. zira
1 tbsp. coriander
1 tbsp. turmeric
1 tsp dried chili pepper
1 tsp. salt
1 tsp. sugar
2 tbsp. olive oil
½ tsp. fish sauce
COOKING INSTRUCTIONS
STEP 1.
Cook the rice. Pour it into a small pot, pour cold water in a 1:2 ratio and season with salt. Then put it on the heat and let it come to a boil. Reduce the heat to low, put the lid on and cook rice until tender. Leave the rice on the stove without stirring throughout cooking. Put aside the cooked rice.
STEP 2.
Prepare the curry paste. If the spices are grains, place them in a pan and lightly dry over a high heat. Pour into a mortar and grind. In a bowl add cilantro, coriander, chili pepper, turmeric, salt, sugar, oil, fish sauce and stir to the consistency of a paste. Set aside.
STEP 3.
Peel chicken thigh: remove bone, sinews, fat and skin. Cut into small pieces about 4 cm. Finely chop chili, onion, garlic and ginger. Cut bell peppers into 2-3 cm cubes. Finely chop cashews. Chop cilantro finely and divide into 2 parts. Set the other half aside.
STEP 4
In a deep frying pan, place on low heat, pour oil, add garlic, chili and ginger. Saute for a minute or so so that the garlic does not change color. Add onion and fry until translucent. Increase heat to medium, add chicken, stir-fry on all sides until soft. Add the bell peppers, salt and curry paste, stir and stir-fry for 2-3 minutes. Add tomatoes with their juice, stir together, stir in curry leaves and stew for 2-3 minutes. Add coconut milk, stir in the curry, reduce heat to low and cook for about 20 minutes until the curry thickens slightly. At the end, add the lime juice and the first part of the cilantro, stir and remove from the heat. Place rice and curry on a plate, garnish with cashews and the other half of the cilantro.
My tips and tricks:
Curry can be “dry” or “wet.” “Dry” curry contains less liquid; it is allowed to evaporate during the cooking process. The less liquid, the spicier the curry. If you want to soften the spiciness, add more coconut milk. If you like your curry to have a lot of sauce to cover the rice, make it “moist” and steam it for just a few minutes.