April 18, 2008

yellow rules!

I realised when I was cooking it that I could have entered last night's dinner in the Taste of yellow event instead of the lemon slice. This is my favourite home-made curry of all time. I've had the recipe for years - well before Thai-style curries were commonplace. I can't remember where it came from but there's a person's name and address at the bottom so it was obviously cut from a daggy women's mag. I've added a couple more ingredients over the years so it tastes even better than when I used to make it. Don't be tempted to buy chicken breast fillets. It's definitely worth the extra time and effort to cut all the fatty bits off chicken thighs - they have much more flavour and won't toughen however long you cook them.

Chicken coconut curry

1 small onion, roughly chopped

2 cloves garlic

1 red chilli, seeded and roughly chopped

grated rind and juice of 1 lime

1 T fish sauce

1 t turmeric

1 t ground cumin

2 t paprika

3cm piece of ginger, grated

1 T coriander roots (generally roots from 1 bunch)

handful coriander leaves

2 lime leaves, roughly torn (optional)

1 T peanut oil

800g chicken thigh fillets, fat removed and cut into strips (will weigh less after fat is removed)

3/4 cup coconut milk or cream

Process the first 12 ingredients, ideally with a stick blender but a food processor is fine, until you have a fairly runny smooth paste. Heat the oil in a heavy based pan over medium heat, add the paste and fry for a couple of minutes until fragrant. Increase heat, add the chicken and fry until it has changed colour. Add coconut milk/cream, bring to the boil, cover, reduce heat and simmer for 20 mins. If there is too much liquid, remove chicken with a slotted spoon and increase heat. Cook liquid until reduced a little, then put back chicken to reheat. Serve with rice and top with extra coriander leaves.

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