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Recipes: ca ri ga

Thai Yellow Curry Chicken (Gaeng Karee Gai)

Posted on 30 May, 2023
Thai Yellow Curry Chicken (Gaeng Karee Gai)

 

1. Quarter the thigh fillets and peeled potatoes 

2. Roast dried bayleaf on medium low heat for 2-3 minutes 

3. Heat up oil in a wok or a big pit. On medium low heat stir fry the curry paste* until fragrant (approximately 5 minutes)

4. Sprinkle in the curry powder and mix well.  

5. Add in the chicken and stir to combine. 

6. Pour the coconut milk* into the pot 

7. Add water 

8. Add the potatoes and bring everything to a boil. 

9. Season with fish sauce, roasted bay leaves and palm sugar. 

10. Simmer and stir occassionally until the potatoes are soft (approx 15 minutes). 

 

Serve over a bed of warm rice or with a baguette. 

 

*We always use Mae sri in our Thai curry recipes

 

Thai Coconut Curry Noodles (Khao Soi)

Posted on 08 Aug, 2022
Thai Coconut Curry Noodles (Khao Soi)

 

Soup

  1. Heat up 3 tablespoons of oil and on low heat pour the curry paste and fry until fragrant (Approx 5 Mins)
  2. Add in coconut cream and stir till smooth (make sure there are no lumps in the curry paste)
  3. Add in chicken (traditional recipe uses drumsticks, but for ease, we use thigh)
  4. Season with fish sauce and palm sugar
  5. Leave to boil until chicken is cooked through (approx 10 mins)

Fried Garlic 

  1. Add garlic into cold oil and turn on heat to medium 
  2. Constantly stir and once it starts bubbling, you need to check constantly to make sure it doesn’t burn 
  3. Turn down heat at around 3 minutes 
  4. Stir for another 2 minutes. Should be slightly golden. It will continue to cook in residue heat 

*We used fresh garlic, but if you are time poor, feel free to purchase already fried garlic and skip this step completely. 

Fried Chilli 

  1. Add dried chillies into oil 
  2. Fry for approx 3-4 minutes 
  3. Combine chillies and garlic into a pestle and mortar and pound until everything is broken down. 
  4. Set aside 

Pickled green mustard

  1. Boil for 10 minutes 
  2. Set aside 

Noodles 

  1. Boil ¾ of egg noodles according to instructions 
  2. With the remainder, heat up oil and deep fry for approx 2-3 minutes. Flip it halfway.

Assemble:

  1. Add boiled egg noodles to a bowl 
  2. Pour the chicken curry over the noodles 
  3. Garnish with pickled green mustard, eschallot, coriander, garlic & chilli paste and lime. 
  4. Top it off with the best part: the fried egg noodles

Enjoy!

Serves 10

 

To make you own curry paste, add the ingredients below into a food processor and blend until you get a smooth paste

  • 5 Thai bird’s eye chillies 
  • 5 medium eschalots 
  • 15 gloves of garlic
  • 7cm piece ginger (peeled and sliced)
  • 115g coriander (stems and leaves)
  • 1 Zest of lime
  • 5tsp ground turmeric
  • 5tsp ground coriander
  • 2.5Tbsp curry powder
  • 5Tbsp shrimp paste (Thai or Vietnamese will work)

 

Chicken Curry

Posted on 24 Nov, 2020
Chicken Curry

Prep time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour and 10 minutes

Serves: 4 - 6

1. Slice off the bottom root of the lemongrass stalk and peel off any dried-out leaves and layers. Then cut 4 of the lemongrass into 12cm batons, smashing it under the side of a cleaver or knife to release the flavour. For easy removal from a pot of hot liquid, tie the stalks into a knot and set aside. Cut the remaining lemongrass thinly and place in food processor machine to be grated.               

2. Finely chop garlic, eschalot. Peel ginger and cut into 2cm medallions and smash it to release its flavour. Peel and cut carrots, potatoes, sweet potato into 1 inch chunks. Thinly slice onions and set aside.

3. Cut chicken into large 3cm chunks. 

4. In a large bowl, add chicken, 1 tsp lemongrass grated, 1 tsp of eschalot, 1 tsp garlic, 1 tsp salt, 1 tbsp fish sauce and 1 tbsp curry powder. Let it marinade for at least 1 hour.

5. In a large pot on medium high heat, add oil and remaining garlic, lemongrass grated and eschalot . Fry until fragrant. Add curry paste and stir for 20 seconds. 

6. Add the marinated chicken to the pot and combine well. Add ginger, lemongrass, water, coconut juice, sugar, curry leaves and the remaining fish sauce. Bring to boil then reduce the heat to medium low, cover pot with a lid and simmer for 1/2 hour. Season with salt and chicken seasoning powder.

7. Add carrots first then add potatoes and sweet potatoes in the soup. Continue to simmer until potatoes are cooked.  

8. Add coconut cream and sliced onion into the soup and turn off the heat. 

9. Serve with bread.