Yannick Cam's Curry Chicken
Updated Aug. 16, 2023
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
Yield:Six servings
- 8small red dried chilies
- 2slices dried laos or galangal
- 2tablespoons fresh lemongrass (see Tip)
- 1tablespoon ground cardamom
- 1tablespoon ground cumin
- 1tablespoon ground coriander
- 1tablespoon shrimp paste
- 1tablespoon black peppercorns, crushed
- 2tablespoons chopped shallots
- 2chicken breasts, split, skinned, boned and cut in thin strips
- 2tablespoons peanut oil
- 12ounces unsweetened coconut milk (see Tip)
- 1lime leaf, slivered, or ½ teaspoon grated lime rind
- 1teaspoon Vietnamese fermented fish sauce, nuoc mam
- Steamed rice
Preparation
- Step 1
Cover the chilies and the laos with hot water and soak about 30 minutes, until soft. Place the chilies and one piece of the laos in a food processer or blender along with the lemon grass, cardamom, cumin, coriander, shrimp paste, peppercorns and shallots. Process to a fine paste.
- Step 2
Heat a large skillet and add the oil. Add the curry paste, saute a minute or two, then add the chicken strips and stir-fry to separate the chicken pieces. Add the coconut milk. Stir in the remaining piece of laos, the lime leaf and fish sauce. Simmer, stirring, until the chicken is cooked through. Serve with steamed rice.
Tip
- Dried lemon grass, soaked in water, can be substituted for fresh, and if laos is not available, fresh ginger can be substituted. Unsweetened coconut milk is also sold in health-food stores.
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Comments
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Deedub
Lime rind? The green part or the white part, too? Regular lime or kaffir lime/makrut?
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