Harry Cobean
Executive Chef
i love the combination of meat & seafood whether it be chicken & prawns in a curry,pork & clams in a portuguese cataplana or ribeye & prawns on the grill/griddle.so my fellow gastronauts this is my version of thai yellow curry with skinless/boneless chicken thighs(i rarely cook with breast...dry & tasteless imo) & jumbo prawns.
HARRY'S HEALTHY TIP:
i have included a piccie of kara dairy free alternative.it is made out of coconut milk & water...it's the same colour as regular canned coconut milk,has a mild coconut flavour,only 2%fat & zero cholesterol.at less than £1.50 per litre it works out cheaper too!as well as cooking with it i am almost totally dairy free at home apart from cheese/yoghurt as it's great in coffee & on cereal too.if you can get it use it in this recipe & slice about 5 or 6oo calories & a load of fat off the bottom line.that,combined with chook being skinless makes for a healthy dish.but if not,what the hell,you don't eat thai curry every day!!
THE INGREDIENTS
A)skinless/boneless chicken thighs trimmed of fat & cut into large chunks or left whole if small
B)large prawns shelled & deveined
C)small onion or couple of shallots peeled/chopped
D)lemongrass stalk chopped...tough outer layer removed
E)2inch(5cms)piece of ginger or galangal peeled & chopped
F)4 cloves garlic peeled & chopped
G)1tsp ground coriander
H)1tsp ground cumin
I)0.5tsp freshly grated nutmeg or ground cinnamon
J)3tbls fish sauce....sorry fish sauce haters,it's thai so gotta be fish sauce
K)1heaped tsp ground turmeric OR 2inch(5cms)fresh root peeled & chopped
L)1tbls soft brown sugar OR palm sugar
M)2 kaffir lime leaves or zest of a lime
N)thai bird eye or other chilli's to taste,chopped
N)1tbls lime juice
O)few thai purple basil OR regular basil leaves
P)14oz(400ml)can of coconut milk or same quantity of kara
Q)2 or 3 heads of star anise
R)baby aubergines & courgettes or veg of choice.potatoes,water chestnuts,bamboo shoots,sugarsnap peas,baby corn etc etc
THE METHOD
1)chuck C) to O)into a blender/processor & whizz til smooth as possible
2)heat your wok/saucepan over a medium heat & add a little groundnut/peanut or sunflower oil
3)"fry" the paste you made in the blender over a medium heat to drive off some of the moisture & take the "raw edge" off the spices
4)add the coconut milk/kara & bring to the boil for a minute of two
5)add the chicken & star anise
6)partly cover pan & simmer til chicken is cooked...about 30-35 mins
7)add veg at appropriate point depending on what you are using
8)check liquid level & top up with a bit of water if needs be
9)add prawns & simmer til cooked
10)taste & adjust seasoning with a little sugar if using kara,it doesn't have the "depth" than coco milk has.
11)ENJOY!
i served this one with plain boiled rice with a bit of sweet chilli sauce & fish sauce stirred through.you can also add some coriander(cilantro)leaves to the curry sauce at the end....up to you!
HARRY'S HEALTHY TIP:
i have included a piccie of kara dairy free alternative.it is made out of coconut milk & water...it's the same colour as regular canned coconut milk,has a mild coconut flavour,only 2%fat & zero cholesterol.at less than £1.50 per litre it works out cheaper too!as well as cooking with it i am almost totally dairy free at home apart from cheese/yoghurt as it's great in coffee & on cereal too.if you can get it use it in this recipe & slice about 5 or 6oo calories & a load of fat off the bottom line.that,combined with chook being skinless makes for a healthy dish.but if not,what the hell,you don't eat thai curry every day!!
THE INGREDIENTS
A)skinless/boneless chicken thighs trimmed of fat & cut into large chunks or left whole if small
B)large prawns shelled & deveined
C)small onion or couple of shallots peeled/chopped
D)lemongrass stalk chopped...tough outer layer removed
E)2inch(5cms)piece of ginger or galangal peeled & chopped
F)4 cloves garlic peeled & chopped
G)1tsp ground coriander
H)1tsp ground cumin
I)0.5tsp freshly grated nutmeg or ground cinnamon
J)3tbls fish sauce....sorry fish sauce haters,it's thai so gotta be fish sauce
K)1heaped tsp ground turmeric OR 2inch(5cms)fresh root peeled & chopped
L)1tbls soft brown sugar OR palm sugar
M)2 kaffir lime leaves or zest of a lime
N)thai bird eye or other chilli's to taste,chopped
N)1tbls lime juice
O)few thai purple basil OR regular basil leaves
P)14oz(400ml)can of coconut milk or same quantity of kara
Q)2 or 3 heads of star anise
R)baby aubergines & courgettes or veg of choice.potatoes,water chestnuts,bamboo shoots,sugarsnap peas,baby corn etc etc
THE METHOD
1)chuck C) to O)into a blender/processor & whizz til smooth as possible
2)heat your wok/saucepan over a medium heat & add a little groundnut/peanut or sunflower oil
3)"fry" the paste you made in the blender over a medium heat to drive off some of the moisture & take the "raw edge" off the spices
4)add the coconut milk/kara & bring to the boil for a minute of two
5)add the chicken & star anise
6)partly cover pan & simmer til chicken is cooked...about 30-35 mins
7)add veg at appropriate point depending on what you are using
8)check liquid level & top up with a bit of water if needs be
9)add prawns & simmer til cooked
10)taste & adjust seasoning with a little sugar if using kara,it doesn't have the "depth" than coco milk has.
11)ENJOY!
i served this one with plain boiled rice with a bit of sweet chilli sauce & fish sauce stirred through.you can also add some coriander(cilantro)leaves to the curry sauce at the end....up to you!
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