Choo Chee Red Curry

Fried Chicken Red Curry

Gaeng Choo-Chee Gai Tod

Choo-Chee-Red-Curry-LessonThis is a tasty variation on Red Chicken Curry, it’s one of Khwanjai’s own recipes and came about because one day she had no fresh meat in the house but had some fried chicken left over, so Fried Chicken Red Curry Recipeshe made a curry out of it to keep the kids from going hungry. It gives the curry a nice crunchy texture and of course using all fresh ingredients, a very pleasant change

For clarity: In the video, we separate the tasks of “frying the chicken” and “making the curry sauce”

How to Make Choo Chee Red Curry

Ingredients: Choo-Chee-Red-Curry-Ingredients
2-3 Chicken Thighs
3-4 Chillies (small hot chillies-Pik Ki Nu)
1/3 Cup Red/Green Sweet peppers (capsicum)
3 Large Kaffir Lime Leafs
1 1/2 Cup Coconut Milk (or) 1 tin = about 3-400g)
2 Cups of sunflower oil
2 tbs Fish Sauce
2 tbs Sugar
1 tbs Red Curry Paste
1 Chicken stock cube (or powder)

Preparation:
Cut the chicken open to expose the bones, (so it look like a steak with skin on one side and a bone stuck on the other) and slice some cuts into the flesh to ensure even cooking, leave the skin on, then soak in half the fish sauce for 30 minutes
Wash and cut red/green peppers and chillies and mix together
Slice kaffir lime leaves very finely, tear first, roll up and then slice off the roll (see video)
This is not a hugely spicy meal, so add an extra chilli to spice it up if you like but don’t go mad or you’ll spoil the whole flavour balance of the meal

Cooking Instructions:
Heat oil in a wok or large pan to medium heat, add the chicken, fry until you get a golden brown colour, remove and leave to drain
Pour 2/3 of the coconut milk into the wok, bring to boil, turn down heat & simmer until it reduces and becomes a creamy consistency. During this process the coconut milk will crack and separate.
Add the red curry paste & stir constantly until you have a great smell & colour (you will know)
Add remaining fish sauce, sugar, stock cube and continue stirring. When it’s all blended nicely, pour in the remaining coconut milk.
Add red/green peppers & chillies, stir 3-4 minutes then add half the chopped kaffir lime leaves, a quick final stir and take off heat
Cut up the fried chicken, size wise, you should cut a thigh into 5-7 slices, removing bones optional, (Khwanjai loves to chew on ’em) put on a plate, pour the curry on top and sprinkle the remaining kaffir lime leaves on top to finish

Serving Suggestion:
A plate is always a good place to start, with a portion of the ever popular Jasmine rice, some cucumber slices and lettuce on the side wouldn’t go amiss either. As a complimentary dish, you could also try our lettuce and pork soup a wonderful balance of light and delicate flavours to contrast beautifully with the curry

Jules’s Blurb:
May 8th 2008 update: I just watched this video again and cringed, it’s one of the first we made, oh I’m so glad we got better, we did didn’t we?

So laugh at our cock ups and learn something good from what we show you, this really is a fantastic meal with a lovely balance of contrasting flavours, textures and aromas.

Khwanjai’s Top Tips:
Thighs are by far the best for tenderness, you can even substitute pork or fish and even Moo Kgrob (Crispy Pork)

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