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Northern Thai Chicken Curry

User Rating 5 Star Rating (1 Review)

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Northern Thai Chicken Curry
D.Schmidt for about.com
This Northern Thai recipe for chicken curry features warm spices in a fragrant homemade curry sauce that's put together right in the pan/wok. Chicken is combined with potatoes, and vegetables can also be added if you desire (eggplant is delicious). It is usually served with plain jasmine or coconut rice with slices of cucumber on the side as a fresh compliment to the dish (the cucumber also aides in digestion and helps cool the palate if you happen to make your especially spicy!). If you enjoy both Thai and Indian curries, you'll love this warm and flavorful dish. ENJOY!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: SERVES 4 with rice

Ingredients:

  • 1 lb./.45 kg chicken, either whole pieces or chopped chicken breast/thigh
  • 2 potatoes, cut into chunks
  • 1+1/2 cups chicken stock
  • 2 Tbsp. minced lemongrass
  • 1/2 cup diced onion
  • 4 cloves garlic, minced
  • 1 thumb-size piece galangal OR ginger, grated
  • 1 fresh red chili, minced, OR 1/4 to 1/2 tsp. crushed chili (chili flakes)
  • 1/2 tsp. turmeric
  • 3 bay leaves
  • 1/8 tsp. allspice
  • 1 tsp. ground cardamom
  • 1/8 tsp. cinnamon
  • 1+1/2 Tbsp. tomato puree (I used ketchup)
  • 2 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 1/2 to 3/4 can coconut milk
  • optional: 1/2 tsp. brown sugar
  • handful fresh basil
  • 2 Tbsp. vegetable oil

Preparation:

  1. Warm a large pot/wok over medium-high heat. Drizzle in oil and swirl around, then add lemongrass, onion, garlic, galangal/ginger, and chili. Stir-fry 1 minute, then add the chicken and chicken stock.
  2. As you bring stock to a boil, add all the turmeric, bay leaves, allspice, cardamom and cinnamon. Also add the tomato puree/ketchup. Reduce heat to medium-low, to get a nice simmer. Simmer 10 minutes.
  3. Add potatoes, plus any other vegetables you'd like to try (see suggestions below recipe) and continue simmering another 20 minutes, or until both chicken and potatoes are tender.
  4. Add fish sauce, soy sauce, and coconut milk, stirring to combine. Reduce heat to low and taste-test for a balance of flavors. If not flavorful enough, add a little more fish sauce. If too salty, add a squeeze lime or lemon juice; if too spicy, add more coconut milk. If you'd like it a little sweeter, add the brown sugar.
  5. Serve with fresh basil sprinkled over and Thai jasmine rice, Thai coconut rice"> or Thai coconut saffron rice on the side. ENJOY!

Additional Vegetables that Work Well in this Dish: Chunks of eggplant are delicious, as are a handful of green beans. Tomatoes sliced into small chunks are also good. Add these vegetables 10 minutes after the potatoes, as they don't take long to cook.

User Reviews

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 5 out of 5
jenj, Member HongKong6

I tried this once already this month and like most of Darlene's curries, it was gorgeous. Keep up the good work!

1 out of 1 people found this helpful.

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