Recipe: Tasty Chicken Curry with Fresh Chilli Paste / Northern Thai style

Chicken Curry with Fresh Chilli Paste / Northern Thai style. Ingredients of Chicken Curry with Fresh Chilli Paste / Northern Thai style. Add Valcom Yellow Curry Paste, turmeric powder and black cardamom powder. Then, add the chicken and stir until it is coated with coconut and chilli paste.

It is usually served as a tomato-based curry, which I have done here, and I am using ghost peppers, which not only bring the heat, but a wonderfully fruity flavor that I love. I owe this whiz of chicken skillet dinners to a lady I have long admired, Jessica of the beautiful blog How Sweet Eats. Ground chicken, chickpeas and tomatoes are simmered in a flavorful blend of red curry paste, coconut milk and robust Indian spices for a twist on chili. You can have Chicken Curry with Fresh Chilli Paste / Northern Thai style using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken Curry with Fresh Chilli Paste / Northern Thai style

It's 1 kg of chicken of your choice ,chop to bite size.
Prepare 80 grams of dried hot chilli or less.
Prepare 2 head of fresh turmeric ,or dried 1 tbsp.
It's 2 of lemongrass stalk.
You need 10 of kaffir lime leaves.
Prepare 50 grams of garlic.
Prepare 100 grams of shallots.
It's 1 slice of of galangal.
Prepare 2 bunch of coriander,use both roots and leaves.
You need 2 cup of water.
You need 2 tbsp of fishsauce.
It's 1/2 tbsp of good quality shrimps paste.
Prepare 1 tbsp of vegetable oil to fry paste.

Khao Soi is a popular northern Thai curry recipe made with egg noodles cooked in coconut milk and an intensely flavorful curry paste of toasted chilies, ginger, cilantro, garlic, and more. I have been enjoying curries of all types lately. How to make this Thai red curry. Full recipe with detailed steps in the recipe card at the end of this post.

Chicken Curry with Fresh Chilli Paste / Northern Thai style step by step

Prepare all herbs and chilli in need ,the heart of this dish is turmeric the colour the flavor will be fantastic :).
Use blender for quick curry ,but if i have time i prefer pestel and mortar,blend to mix first( lemongrass,turmeric,garlic,shallots,coriander roots ,chilli,galangal ..preserve some part of lemon grass to fry with the paste ).
Add shrimp paste ,blend more until almost smooth paste.
Crush 3 clove of garlic ,set aside with the paste ,get ready to stir in hot oil.
On medium heat with medium soup pot ,add oil..when it hot stir in crushed garlic and fresh chilli paste ,stir until good aroma ,dont let it burn ,keep stir within 3 mins.
Add chopped chicken ,stir to mix ,stir until no longer pink ,at the bottom will burn easily ,add kaffir lime leave and some slice of lemongrass.
Add water ,change to high heat ,stir only to mix ..then let it boil for 15 mins.
Reduce to medium heat ,add fish sauce ,let it simmer until chicken tendered and soup reduced.
Add chopped coriander leaves ,stir to mix ,heat off,serve hot with rice,steamed jasmine rice or sticky rice :).

Soften onion in a little oil over a medium heat, then add the chicken and cook until sealed.; Add garlic, ginger, lemongrass paste and a crumbled stock cube and stir together to coat the chicken.; Add the curry paste and stir together.; Add coconut milk, fish sauce, sugar, bamboo shoots. After extensive planning to find a premium Thai curry paste better than former favorite Hand Brand, we've imported to America for the first time Mae Pranom all natural red curry paste. Flavor is rich, elegant, and bright. The recipe is tried-and-true, freshest ingredients, so you can make the very best red curry. Put all the curry paste ingredients in the dehydrator set on low or in the oven with just the pilot light on and leave them overnight to sweat and enrich in flavor.