This one’s a real treat, great in winter or summer, for 2 or for a crowd……the flavour is soft, with a hint of sweetness from the palm sugar and subtle warmth from the chilli and spices. Really very simple, once you have your curry paste it’s merely a case of frying it with onion, adding the chicken and then coconut milk and letting it simmer as you prepare your rice.
I really love this curry, found in Australian Gourmet Traveller and created by Emma Knowles – only slightly adapted by myself.
Ingredients for 4 people (for 2 people, I’d cook for 4 and freeze any leftovers)
- 4 each of golden shallots, garlic cloves and long red chillies (use 2 chillies for a milder curry)
- 6cm piece of ginger, coarsely chopped
- 6cm piece of fresh turmeric (if you can’t get this, add 2 tsp ground turmeric with cardamom etc)
- 5 tbsp vegetable oil
- 1 brown or red onion, thinly sliced
- 4 tsp ground cardamom
- 8 chicken thigh fillets, skin removed and cut into strips
- 450ml coconut milk (best quality you can find)
- 1 fresh curry leaf sprig (about 15 leaves)
- 1 lemongrass stalk, bruised
- 1 cinnamon quill
- 1 whole star anise
- 5 tbsp grated palm sugar (or more to taste)
- Fried shallots, 1 handful of chopped coriander and lime wedges to serve
To make your paste, add shallots, garlic, chilli, ginger and fresh turmeric to a blender and blend until very finely chopped. Alternatively, chop very finely by hand.
Heat your oil in a large heavy bottomed frying pan and add your paste, cooking until fragrant (will take a few minutes).
Add sliced onion and dry spices (cardomom and turmeric) cooking for a few minutes before adding the chicken and stirring to coat it well.
Now add coconut milk, curry leaves, lemongrass, cinnamon quill, star anise, palm sugar and 100ml of water. Simmer for a good 20 minutes.
Add seasoning and more palm sugar to taste. Serve with fluffy rice, lime wedges, fried shallots and a sprinkle of fresh coriander.