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Cover: Charlie's Chicken

Recipes with fish sauce

08Apr 12

Thai Green Chicken Curry

Thai Green Chicken CurryThere are so many wonderful variations on this classic Thai dish.  Mine is put together on the basis of ease and simplicity. Kaffir lime leaves characterise this curry and give it a delicate fragrance.  I’ve chosen to use a fairly short list of ingredients to keep the flavours simple and the preparation straight forward.  Enjoy Thai Green Chicken Curry with a very chilled crisp dry white wine.  If you want to add to the vegetable content of this recipe you could experiment with adding diced aubergine once the chicken has browned for 5 minutes.

Ingredients:

For the chicken marinade

  • 900g chicken breast, fresh, skinned and diced into 3cm cubes
  • 4 tsp Barts Thai green curry paste

To make the sauce

  • 2 tbsp extra virgin olive oil
  • 6 spring onions, finely chopped
  • 6-10tsp Barts Thai green curry paste
  • 1L (2 ½ 400ml tins) coconut milk
  • 3 Kaffir lime leaves
  • 2 fresh lemon grass stalks, slightly crushed
  • 3 tbsp Thai fish sauce
  • 300g mangetout, washed and with ends trimmed off

To garnish

  • 1 pack of fresh coriander, washed and roughly chopped

Steps:

First marinade the chicken

  1. Put the chicken cubes into a bowl and mix in 4 tbsp of the Thai green paste.  Cover and pop in the fridge for 15 minutes to chill.

Then make the curry sauce

  1. In a large frying pan, heat the oil, add the onion and soften for 3-5 minutes on a medium heat.
  2. Add the Thai curry paste to taste and cook for another 5 minutes, then add the chicken cubes and cook again for 5 minutes, moving the contents of the pan frequently.
  3. Add the coconut milk, the Kaffir lime leaves and the slightly crushed lemon grass.  Slowly bring the sauce up in temperature until it is simmering (be careful it doesn’t boil as this will make the chicken tough).
  4. Simmer gently for about 15 minutes or until the chicken is thoroughly cooked, then add the fish sauce and cook on for about 5 minutes.
  5. Add the mangetout and cook for another 5 minutes.
  6. Remove the lemon grass stalks from the curry and serve with a portion of fragrant Thai rice, sprinkling the fresh coriander over the entire dish.

Duration: 55 minutes to prepare and cook (plus the 15 minutes chilling time)

Recipe for: 6 people

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29Mar 12

Yellow Thai Chicken Curry

Yellow Thai Chicken CurryThere are such good authentic curry pastes now that my original desire to create them from scratch has rather ebbed away over the years.  Yellow Thai chicken curry works really well with potatoes, and I use chicken thighs because they tend to be more succulent than chicken breast.  The result of all of the combined ingredients is colourful and aromatic.

Thai curriesred, green and yellow were traditionally made from similar ingredients but with each featuring its colour-corresponding chilli, and with each chilli providing different tastes and properties.  Over time the ingredients have evolved to further accentuate the colour aspect of the dishes.  The Indian spice turmeric helps to give yellow curry its beautiful golden colour.

Although coriander is more characteristic of Thai green chicken curry, I like to add it to my yellow curry too because quite simply, it adds colour, and is totally delicious.

Ingredients:

  • 4 tbsp vegetable oil
  • 10 chicken thighs, boneless, skinless and cut into chunks
  • 6 shallots (or 1 large onion) peeled and finely chopped
  • 1 yellow pepper, deseeded and sliced lengthwise into fairly thin strips
  • 100g (1/4 tub) Cock Brand Yellow Thai curry paste
  • 1 tsp curry powder
  • 1 can of coconut milk
  • 235ml chicken stock
  • 2 tbsp fish sauce
  • 2 large potatoes, peeled and chopped into smallish chunks
  • 2 tbsp fresh lime juice
  • 1 tbsp palm sugar (or brown sugar)
  • 2 tbsp fresh coriander, roughly chopped

Steps:

  1. Heat the oil and fry the chicken in a large saucepan over a medium to high heat for 7-8 minutes, until the surface is golden brown all over.
  2. Add the shallots and the yellow pepper and continue to fry for 3-4 minutes on a medium heat, until softened.
  3. Add the curry powder and the yellow curry paste, stirring in well so that the chicken is coated in the paste.  Cook like this for a few minutes.
  4. Pour in the coconut milk, the chicken stock and the fish sauce, stir, and bring the mixture up to a very gentle boil.
  5. Add the potatoes, turn down the heat and simmer for approximately 20 minutes, or until the chicken and potatoes are thoroughly cooked and tender.  Stir the curry occasionally during cooking.
  6. Squeeze in the lime juice, stir in the sugar and the coriander, and serve with fragrant rice.

Duration: 45 minutes

Recipe for 5-6 people

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