Southern Chicken Curry

Name: Southern Chicken Curry
Yield: Serves Four
Cuisine: Thai
Ingredients: 1 bunch spring onions (scallions), thinly sliced; 5 ml/1 tsp dried chilli flakes; 2 small fresh red chillies, seeded and finely chopped; 30 ml/2 tbsp sugar; juice of 2 limes; 250 ml/8 fl oz/1 cup chicken stock; 30 ml/2 tbsp Thai fish sauce; 1 chicken, weighing about 1.5kg/3-3½lb, chopped into 12 large pieces; 400 ml/14 fl oz/1⅔ cups coconut cream; 60 ml/4 tbsp vegetable oil; 1 large garlic clove, crushed; 5 ml/1 tsp dried shrimp paste; 2.5 ml/½ tsp cumin seeds; 2.5 ml/½ tsp coriander seeds; 5 cm/2 in piece fresh turmeric or 5 ml/1 tsp ground turmeric; 2.5 ml/½ tsp salt

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

A mild coconut curry flavoured with turmeric, coriander and cumin seeds that demonstrates the influence of Malaysian cooking on Thai cuisine.

Ingredients

60 ml/4 tbsp vegetable oil
1 large garlic clove, crushed

Asia
Thailand
Main course
Gluten-free
South East Asia

Method

First make the curry paste. Put all the ingredients in a mortar, food processor or spice grinder and pound, process or grind to a smooth paste.
Heat the oil in a wok or frying pan and cook the garlic until golden. Add the chicken