Years ago I spent a month in Thailand working on a cookbook to celebrate the Queen of Thailand’s 60th birthday. At the time we saw very few Thai restaurants in Australia, so I was not familiar with the cuisine. A Thai chef was to develop the recipes, while I looked after props etc. and styled the food he cooked for the photography in the book.
It didn’t work out that way.. he had been living in USA and celebrating too often and too enthusiastically with his old Thai buddies on his return home, so couldn’t work next day. This meant we had to cook and shoot about 150 photos back here in Hawthorn! Fortunately I had a generous budget for authentic props to bring back and I discovered a good range of Thai ingredients in Bridge Road, Richmond.
However, it was a great experience and I learned to love Thai food .. despite loathing coriander!
Many of the recipes are quite elaborate and time-consuming to prepare, but with this version you can enjoy all the flavours with considerably less effort. There are excellent Thai spices and pastes available now even in supermarkets.
Thai curry can be VERY hot (Green Thai Curry) or several degrees milder if you use either Red or Yellow Curry. Coconut milk or coconut cream mellows the end flavour.
Approx. 1 kg. chicken thighs, trimmed of fat and sinew
2-3 TB extra light olive oil
2-3 TB preferred curry paste
1/2 yellow or red capsicum, seeded, and shredded or chopped
3 spring onions, chopped
1/2 cup chicken stock
1/2 cup coconut milk or cream
Coriander or Italian parsley (chopped)
Cut the chicken into pieces. Heat the oil in a large pan, add the chicken and saute until the colour changes.
Add curry paste, capsicum, capsicum and spring onions. Pour in the stock and cook over moderate heat until the vegetables are tender.
Add the coconut milk, reduce the heat and simmer gently until chicken is cooked. (Food may be transferred to a casserole at this stage and cooked in the oven, if preferred.)
While the curry simmers, cook Basmati or jasmine rice as an accompaniment.
Curry may be served beside or on the rice with wedges of lemon or lime and with coriander or parsley sprinkled over.
NOTE: If desired, shredded silver beet may be added to the curry towards the end of cooking time.
P.S. I cooked this rather tentatively for my VCAL students (using the milder curry paste) and was delighted and a bit surprised when they loved it!
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