Curry is prepared by simmering food in a savory, aromatic sauce. The sauce itself is the main component and soul of the dish.
Today I will focus on Thai red curry. As you know, the homeland of this dish is India. Centuries ago, the recipe spread, fell in love and took root throughout Southeast Asia. In each region, the dish has undergone changes in accordance with local traditions and culinary preferences.
Thai curry, unlike powdered Indian curry, has a paste texture. It is easy to make at home, provided the right products are available. It keeps well in the refrigerator for up to two weeks or several months when frozen.
Most stores also offer a variety of brands of ready-made industrial curry spreads. So connoisseurs of Thai cuisine can choose the product to their liking.
The previous recipe details the process for making red curry paste. Using this as a base, I will make a chicken curry sauce. It will perfectly complement the jasmine rice garnish. And I'll prepare a cucumber salad for a fresh accent.
Ingredients:
For curry sauce:
- Chicken breast fillet - 500 grams
- Ready-made curry paste - 200 grams
- Coconut milk - 250 ml.
- Vegetable oil - 3 tablespoons
- Nutmeg - 1 pinch
- Ground cinnamon - 0.5 tsp
- Turmeric - 0.5 tsp
- Ground coriander - 0.5 tsp
- Chili flakes - 0.5 tsp
- Ground cumin - 0.5 tsp
For jasmine rice:
- Long grain rice - 1 cup
- Boiling water - 2 glasses
- Tea flower - 1 ball
- Salt - 1 pinch
- Olive oil - 1 tablespoon
For cucumber salad:
- Long-fruited cucumber - 1 pc.
- Cilantro - 1 bunch
- Chili pepper - 0.5 pcs.
- Soy sauce - 1 tablespoon
- Sesame oil - 2 tablespoons
- Chopped ginger - 1 tsp
- Lemon - 0.5 pcs.
I prepare the necessary products.
You can cook curry paste yourself or use a ready-made product (a large selection is presented on store shelves).
A detailed description of how to make red curry paste can be found in previous recipe.
I cut off fat and films from chicken breast fillets. I cut the meat into pieces.
I heat vegetable oil in a frying pan. Since I did not add dry spices to the finished curry paste, I will add them to the heated oil. Thus, they will reveal their scent to a greater extent.
I put the chopped chicken fillet in a bowl and mix it with the pasta so that it covers each bite.
I transfer the meat to a frying pan and fry it over medium heat until the color changes.
I pour in coconut milk. I bring it to a boil, let it simmer for 10 minutes over low heat and turn it off.
I prepare all the necessary products for cooking rice. It is better to take groats of long-grain varieties such as basmati or jasmine.
I put the pan on the fire. I pour in rice.
Previously, in a glass of boiling water, I insist flowering or, as it is also called, bound tea. This is a ball of tea, which, under the influence of boiling water, opens up, showing all its beauty.
I pour a glass of boiling water and infused green tea with jasmine into a frying pan with rice, along with a flower. I add salt and a few drops of olive oil.
I cover the pan with a lid and cook the rice over an above medium heat for 7 minutes.
At the end of the cooking process, I slightly loosen the finished cereal with a fork.
Cucumber salad will be a good addition to your Thai dinner. Preparing food.
I rub the cucumber on a special grater with long longitudinal slices.
I put the slices in a salad bowl. Add chopped ginger, chili pepper, zest and lemon juice. Pour in sesame oil and soy sauce just before serving. I stir the salad.
I put the curry sauce on a platter and serve it along with the salad and rice.
Thai style lunch is ready. I am sure that as soon as you start cooking, all the neighbors will flock to the aroma.
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