My last post of 2016 is going to be a homage to my favourite thing about 2016 which was travelling to, and around Thailand.
Elix and I travelled East in November embarking on a Thai journey taking us up North to Chiang Mai for cooking, culture and trekking. Then South to Railay for Coastal Rock climbing and lots of Seafood. Third stop was Koh Lanta followed by Koh Phi Phi – both beautiful, sunny, waterfall filled Islands and finally the hustle and bustle of Bangkok.
We took a fantastic cooking class in Chiang Mai trying out Thai curries, Salads, Stir Frys and a questionable Banana and Coconut dessert. I have barely scratched the surface with Thai recipes that I still want to try and cook but wanted to share my take on the Yellow Chicken curry we learnt in Chiang Mai – despite me only being back 6 weeks i’ve already cooked it three times for family and friends! It seems odd to put the relish with a curry but believe me, it elevates the taste to insane levels – something about the spicy, crunchy and fresh salsa compliments the creamy curry amazingly!
For the Curry Paste
1tsbp Dried Chilli
2tbsp Grated Ginger
2tbsp Grated Garlic
1tsp Shrimp Paste or Fish Sauce
a dash of coconut cream to help puree
250ml Thick Coconut Cream
250ml Coconut Milk
1tsp Curry Powder (i used my own one which had the best results and is simply even amounts of ground cumin, ground coriander, turmeric, ground ginger and chilli powder)
6 Chicken Thighs – cut into bitesize pieces
8 Mushrooms – sliced
Handful of Baby Corn – chopped
Handful of Mange Tout – chopped
Half a Courgette – sliced
2tbsp Palm Sugar
3tbsp Soy Sauce
50ml White Wine Vinegar
50g Caster Sugar
1 Red Chilli – finely diced
1/2 Cucumber – finely diced
Handful of Coriander – leaves chopped
1/2 Onion or 1 Shallot – finely diced
50g Roasted Peanuts – chopped
First thing is first, make your paste by blitzing everything together in a food processor or nutribullet. Leave to one side.
Fry the thick coconut cream in a pan and as the milk starts to seperate from the oil, add in the curry paste and curry powder to fry for a few more minutes until aromatic and sizzling. Now add the chicken, mushrooms, mangetout and baby corn and mix. Pour in the thin coconut milk and bring to a simmer. The chicken should take roughly 10 minutes to cook through, after 5 minutes, add the courgette and spinach, stir and leave to simmer.
To make the relish, bring the vinegar and the sugar to a boil and keep on the heat to allow to reduce by a third. Leave to cool and then mix together with the cucumber, chilli, coriander and onion. Just before serving scatter with the peanuts for a toasty crunch.
When the chicken and vegetables are all cooked through add the palm sugar and soy sauce and mix. At this stage check seasoning and add extra sugar if needed, extra coconut milk if you want to mellow the spice or extra soy or salt.
Serve with brown rice and the relish and some flat bread or naan bread to mop up the gravy -like sauce.