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Recipe of the month
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Chicken Curry with Holy Basil and Peanuts
Preparation time: 15 to 20 minutes
Cooking time: 20 to 30 minutes
Servings:4 |
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| Ingredient Name |
Amount |
| Boneless Chicken 1 1/2 inch pieces |
600 grams |
| Basil leaves |
10 to 15 |
| Roasted peanuts, grounded |
1 tablespoon |
| Oil |
1 tablespoon |
| Shallots |
10 to 12 |
| Kaffir Lime leaves, torn |
4 |
| Cocunut cream |
2 cups |
| Brown Sugar |
1 tablespoon |
| Fish Sauce |
1 tablespoon |
| Salt |
to taste |
| Fresh red chillies, cut in to pieces |
2 |
| Lemon Juice |
1 tablespoon |
| Whole dry red chillies |
6 to 10 |
| Galangal, chopped |
1 tablespoon |
| Lemon grass, chopped |
2 tablespoon |
| Kaffir lime zest, grated |
1 teaspoon |
| Coriander seeds, roasted |
1/2 teaspoon |
| Coriander roots, chopped |
1 teaspoon |
| Red shallot, chopped |
3 tablespoon |
| Garlic,chopped |
30 cloves |
| white peppercorn |
10 |
| Cumin seeds, roasted |
1/4 teaspoon |
| Mace |
1 blade |
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Recipe
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Grind whole dry red chillies, salt, galangal, lemon grass, kaffir lime zest, coriander root,red shallot, garlic, white peppercorns, coriander seeds, cumin seeds and mace till smooth. Heat oil in a deep pan. Add shallots and saute. Add the ground paste and conitnue to saute for three to four minutes. Add Chicken and Kaffir lime leaves and mix. Add coconut cream or thick coconut mix. Add brown sugar, fish sauce and salt and stir. Add crushed peanuts, basil leaves, fresh reed chillies and lemon juice. Stir and cook till the chicken is done. Serve hot with fragnant rice.
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