Matt made a spicy red curry. These were the starting ingredients:
- 5 dried chillies, seeded and soaked.
- 12 cloves garlic, finely chopped.
- 3 shallots, finely chopped.
- 1 tbsp lemongrass, finely chopped
- 1 tsp galangal (thai ginger), finely chopped
- 1/2 tsp tumeric, finely chopped.
- 5 peppercorns.
- 1 tsp coriander seeds, roasted with no oil on low heat.
- 1 tsp cumin, roasted with no oil on low heat.
- 1/2 tsp ground cloves, roasted with no oil on low heat.
- 2 tsp curry powder.
- 1 tsp salt
- 1 tsp shrimp paste.
- 1 tbsp peanut, roasted.
This was all put into a mortar and smashed to oblivion.
This made the orangish curry paste on the left of the plate.
To make the curry you take:
- A chunk of the curry paste
- 100g chicken breast/thigh
- 1/2 cup coconut cream
- 1 cup coconut milk
- 100g potato, boiled and diced.
- 1 bay leaf.
- 1 roasted cinnamon stick.
- 2 roasted cardamom pods
- 3 roasted star anise.
- 1-2 tsp palm sugar
- 1-2 tbsp fish sauce
- 1-2 tbsp tamarind sauce.
You heat the coconut cream in the wok and then add the curry paste and stir over medium heat until fragrant and the oil surfaces. Then you add the chicken and stir for 1-2 minutes. Then add palm sugar, fish sauce and tamarind sauce. Continue stirring for another minute then add potato and coconut milk. Cook over medium heat until chicken is cooked.
Add cinnamon, cardamom pods, star anise and stew for 10 minutes. Then add bay leaves and remove from heat.
