Last night I cooked two Thai dishes for dinner. Fed 7 of us last night and still plenty of leftovers for tomorrow night when a few of us are working so need an early dinner.
I found this recipe on Cook Eat Blog I love this site for it's huge variety of recipes. They are listed under different countries and areas around the world.
I tweaked this recipe a little and next time I make it I will add the juice of a lime as well. I used dried Kaffir lime leaves but it would have had a bit more zing with fresh Kaffir lime leaves. I buy fresh leaves and freeze them.
For the paste:
2 small dried red chillies (original recipe has 5)
1 tsp salt
1 shallot (finely chopped)
4 cloves garlic (finely chopped)
2 teaspoons turmeric powder
1/2 teaspoon shrimp paste
For the curry:
2 tablespoons peanut oil
1.0kg chicken thighs (cut in 1 inch pieces)
400ml coconut milk
2 limes (halved)
6 lime leaves (finely sliced)
1 teaspoon salt
1 teaspoon sugar
2 tablespoons coriander
2 spring onions (finely sliced)
Soak the red chillies in hot water for 10 minutes until softened. To make the paste, put all the paste ingredients into a pestle & mortar and crush them into a fine pulp. Alternatively blend in a food processor until smooth. Set aside.
Heat a wok over a low heat with the oil. Add the curry paste and gently fry for 3-4 minutes. Add the chicken and stir for a further 3-4 minutes. Pour over the coconut milk and add the limes, lime leaves, salt and sugar. Stir and bring to a boil then simmer gently for 30 minutes until the chicken is fully cooked.
Serve on Jasmine rice with a sprinkling of coriander and spring onions.