Asian Chicken Curry - Nam Pla Gai
Preparation time: 15 minutes Quantity: Serves 4 Cooking time: 20 minutes or so
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 fresh red chopped chilli
2 cm grated galangal or ginger
1 lemon grass, crushed and finely chopped
1 teaspoon ground nutmeg
4 kaffir lime leaves
1 tablespoon ground coriander
1 tablespoon light brown sugar
1 teaspoon ground cumin
450g/ 16 oz stripped chicken breasts
1 tablespoon fish sauce nam pla
1/2 teaspoon salt
250g shredded bamboo shoots
4 tablespoons chopped coriander-stalk and leaf
1/2 tin/ 200 ml coconut milk
a few Thai basil leaves (optional)
Method
- Pan-fry the onion, in the oil till soft but without colour
- Add the garlic and chilli, cook for a minute to release the flavour
- Add all the spices, cook out for a minute
- Add the chicken, fry for 2-3 minutes till sealed
- Add everything else
- Simmer until the chicken is tender/cooked
- If too dry add a touch of water/ if too wet boil till reduced
- Taste - and adjust seasoning