October 26 2010
Posted in Recipes - Portland Recipes

Recipe Courtesy Hipcooks Portland

Ingredients:

For the Red Curry Paste:
1 tablespoon coriander seeds, toasted
2 whole cardamom pods, toasted
½ teaspoon black peppercorns
½ teaspoon salt

Grind the first 4 ingredients well in a spice mill, a mortar and pestle, or a food processor.
When smooth, add the fresh ingredients:

4 big red chilies (like Ancho or Anaheim), soaked in hot water for at least 10 minutes
1 teaspoon galangal skin removed and chopped)
2 tablespoons lemongrass (lower third only, chopped fine)
1 teaspooon lime/lemon leaf, main stem removed and chopped
1 tablespoon cilantro stems, chopped
3 tablespoons chopped shallots
3 tablespoons chopped garlic
1 teaspoon shrimp paste
1 teaspoon fresh turmeric, skin removed and chopped
Small red chilies to taste, if you like it hot!

Directions:
Puree all ingredients until smooth.  You may need to add a bit of water to create a smooth paste.

For the curry dish, marinate 2½ cups chopped skinless, boneless chicken thighs in the following ingredients for at least 20 minutes or overnight in the refrigerator:
2 tablespoons fish sauce
2 tablespoons brown sugar
1 teaspoon regular curry powder

Sauté 3 tablespoons ginger (peeled and chopped) in some olive oil.  When beginning to brown, add the chicken and stir until the chicken just starts to turn white.  Add red curry paste to taste (all of it?) and about 2 cups water. Simmer for a good 10 minutes or so and taste.  Does it need more curry paste?  Perhaps some tamarind paste for tartness?  To serve, garnish with chopped peanuts.

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