- Prep time: 20 minutes
- Cook time: 30 minutes
- Serves: 4
- Difficulty: medium
- Course: main course
- Cookware: deep frying pan, knife
- Cuisine: Thai
Ingredients
- 500 g chicken thighs
- 200 g rice
- 400 g canned peeled tomatoes
- 200 ml coconut milk
- 1 red bell pepper
- ½ red chili
- 2 cloves of garlic, peeled
- 1 onion, peeled
- 30 g fresh ginger, peeled
- 4 curry leaves
- juice of ½ lime
- 1/3 bunch of coriander
- 50 g cashew
For curry paste:
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp turmeric
- 1 tsp dry chili pepper
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
- ½ tsp fish sauce
Cooking method
Step 1
Cook rice. Add rice into a small saucepan, pour cold water in a ratio of 1:2, add salt. Put on a high heat and bring the rice to boil. Reduce the heat to low, cover the saucepan with a lid and simmer rice until cooked. During the cooking process do not interfere. Remove rice from the heat and put aside.
Step 2
Cook the curry paste. If the spices are whole, then dry them in a frying pan over high heat. Grind the spices with a pestle and mortar. In a bowl add cumin and coriander seeds, chili pepper, turmeric, salt, sugar, oil, fish sauce and mix to a smooth paste. Set aside.
Step 3
Trim the chicken thighs: remove bones, tendons, veins, fat, and peel off the skin. Cut into small pieces about 4 cm. Finely chop chili, onion, garlic, ginger. Cut bell pepper into cubes 2-3 cm. Finely chop cashews. Finely chop coriander leaves and divide into 2 parts. Set aside the other half.
Step 4
Heat the oil in a frying pan over low heat. Add the garlic, chili, ginger and cook for 1 minute so the garlic doesn’t change colour. Add the onion and cook for a few minutes until softened. Increase the heat to medium, add the chicken, mix and fry on all sides until half done. Add bell pepper, salt, curry paste, mix and cook for 2-3 minutes. Add the tomatoes with their juice, mix, add the curry leaves and simmer for 2-3 minutes. Add coconut milk and stir to combine, reduce heat to low and cook for about 20 minutes until curry is slightly thickened. Finally, add lime juice, the first part of chopped coriander leaves, mix well and remove from heat. Put rice and curry on a plate, top with cashew and the second half of cilantro.
My tips and tricks:
Curry may be “dry” or “watery”. A “dry” curry has less liquid, as it evaporates during cooking. The less liquid there is, the spicier is the curry. If you want to soften your curry, add more coconut milk. If you like a lot of sauce so it covers the rice completely, cook “watery” curry, letting it to simmer just for a few minutes.
- 500 g chicken thighs
- 200 g rice
- 400 g canned peeled tomatoes
- 200 ml coconut milk
- 1 red bell pepper
- ½ red chili
- 2 cloves of garlic, peeled
- 1 onion, peeled
- 30 g fresh ginger, peeled
- 4 curry leaves
- juice of ½ lime
- ⅓ bunch of coriander
- 50 g cashew
- For curry paste:
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp turmeric
- 1 tsp dry chili pepper
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
- ½ tsp fish sauce
- Cook rice. Add rice into a small saucepan, pour cold water in a ratio of 1:2, add salt. Put on a high heat and bring the rice to boil. Reduce the heat to low, cover the saucepan with a lid and simmer rice until cooked. During the cooking process do not interfere. Remove rice from the heat and put aside.
- Cook the curry paste. If the spices are whole, then dry them in a frying pan over high heat. Grind the spices with a pestle and mortar. In a bowl add cumin and coriander seeds, chili pepper, turmeric, salt, sugar, oil, fish sauce and mix to a smooth paste. Set aside.
- Trim the chicken thighs: remove bones, tendons, veins, fat, and peel off the skin. Cut into small pieces about 4 cm. Finely chop chili, onion, garlic, ginger. Cut bell pepper into cubes 2-3 cm. Finely chop cashews. Finely chop coriander leaves and divide into 2 parts. Set aside the other half.
- Heat the oil in a frying pan over low heat. Add the garlic, chili, ginger and cook for 1 minute so the garlic doesn’t change colour. Add the onion and cook for a few minutes until softened. Increase the heat to medium, add the chicken, mix and fry on all sides until half done. Add bell pepper, salt, curry paste, mix and cook for 2-3 minutes. Add the tomatoes with their juice, mix, add the curry leaves and simmer for 2-3 minutes. Add coconut milk and stir to combine, reduce heat to low and cook for about 20 minutes until curry is slightly thickened. Finally, add lime juice, the first part of chopped coriander leaves, mix well and remove from heat. Put rice and curry on a plate, top with cashew and the second half of cilantro.