Getting the flavour right

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Thai it up!

Thai red chicken curry was on the menu at our Scratch Cookery Classes at Carrickfergus Cookery School, Carrick YMCA. Participants had great fun learning tips and how to use a balance of hot, sweet, sour and salty flavours to create a perfectly balanced thai flavoured dish. For more themed classes visit www.carrickymca.org or email Arlene on arlene.thompson@carrickymca.org.

Thai red chicken curry

400g chicken pieces, thigh or breast

1 red pepper, sliced in strips

½ red onion finely diced

1/2 lemongrass finely chopped

2 kaffir lime leaves, or substitute bay leaves

1/2 cinnamon stick or add 1/4 tsp. cinnamon to the sauce

1 can coconut milk

handful fresh coriander

red curry paste:

1/2 fresh lemongrass finely chopped

½ red onion, coarsely chopped

1 thumb-size piece ginger coarsely chopped

4-5 cloves garlic chopped

1-2 fresh red chilies, sliced,

2 tbsp. fish sauce

2 tbsp chili powder

1/2 tsp. ground cumin

1/2 tsp. ground coriander

To finish:

1 tbsp. brown sugar, to taste

1 tbsp fish sauce

2 tbsp. fresh lime juice

1. Place all curry paste ingredients in a food processor and blend well.

2. Saute diced onion and red pepper and lemongrass until softened. Add chicken and sauté 2-3 minutes. Add curry paste and kaffir lime leaves and cinnamon stick, and cook for 2 minutes. Add coconut milk and bring to boil. Simmer for 7 minutes until chicken is well cooked through and sauce slightly reduced.

3. Do a taste test. If not salty or flavourful enough, add up to 1 tbsp. more fish sauce. If too salty, add more fresh lime juice. If too sour, add a little brown sugar. If too spicy, add coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili. Sprinkle generously with chopped coriander, and serve with jasmine rice.