My First Ever Thai Cury

De Pailin's Kitchen · 45 min

Ingredientes

Preparación

1. Toast the cumin seeds in a small dry skillet over medium-high heat, stirring constantly, until fragrant and slightly darker. Set aside.
2. In the same skillet, toast the coriander seeds, cloves and cardamom pods over medium-high heat, stirring constantly, until the coriander darkens slightly and smells aromatic. Remove from the pan.
3. Grind all the toasted spices with the cinnamon and nutmeg into a fine powder, using a mortar and pestle or a coffee/spice grinder.
4. Mix the powder with the red curry paste and the shrimp paste, pounding in a mortar or stirring in a bowl. The paste can be frozen if not used right away.
5. Sear the chicken thighs skin side down in a heavy pot over medium-high heat with a little oil, in a single layer without crowding, for 3-4 minutes without moving until well browned. Remove and repeat with the rest. Watch the heat so the browned bits do not burn. Pour off the rendered fat if you wish to keep it, and return the pot to the stove.
6. Bring about 125 ml (½ cup) of the coconut milk to a boil in the pot over medium heat. Add the curry paste and stir well. Let it thicken, stirring often, for 4-5 minutes until very thick and the oil separates from the paste. If it sticks, deglaze with a little coconut milk and lower the heat.
7. Add the remaining coconut milk and stir, scraping the bottom. Add the palm sugar, about half the tamarind paste, half the fish sauce and the bay leaves if using. Stir well. Return the chicken and its juices to the pot and simmer gently over low heat, partly covered, for 35 minutes.
8. Add the potatoes, onion and half the peanuts. Add water (or coconut milk) if the liquid does not almost cover the potatoes. Cook over medium heat until a fork pierces the potatoes with no resistance, 10-15 minutes depending on size.
9. Taste and adjust with more fish sauce or tamarind so the curry is savoury and not sour. Garnish with the remaining peanuts and serve with jasmine rice.

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