CURRY 3 WAYS - Thailand, Japan, India

By Brian Lagerstrom · 90 min

Ingredients

Instructions

1. Toss the 650 g chicken thighs with 10 g salt and set aside.
2. Cut the red bell pepper and snow peas into bite-sized pieces.
3. Blend the serrano chiles, shallot, ginger, lemongrass, cumin, coriander, turmeric, 5 g salt, shrimp paste, cilantro and lime zest, adding the water to help it blend.
4. Heat a wok over high heat with oil, then stir-fry the peppers and snow peas with a pinch of salt for 2 to 3 minutes. Set aside.
5. Add oil and fry the curry paste for about 1 minute.
6. Add the coconut milk and simmer for 1 minute.
7. Add the fish sauce, brown sugar and chicken. Simmer for 7 to 8 minutes over medium-high heat, stirring often.
8. Return the vegetables to the pan and simmer for 1 more minute.
9. Adjust the seasoning with fish sauce, sugar or salt to taste.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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