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Chicken & Potato Curry Thai
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    Chicken & Potato Curry Thai

    I just found this terrific new(to me)chile paste out of Thailand, a vegetarian chilli paste...cheng sim, comprised of soybeans, dried chili, red onion, garlic,salt, sugar, vegetable oil, in that order on the label, made by CAL Industries & Marketing Co. Ltd, in Bangkok, it is a really good chile paste, of course the first thing I did when I opened the bottle(8 ozs ...$3.49 Cdn)was stick a spoon into it, tried a small taste first(discretion, etc!)then had a good taste...sweet to the tongue, hot to the back of the mouth, REAL hot when it hits the throat, and it lingers, and lingers, and half an hour later,was still there...most of the chile pastes that I have had before have had fish or shrimp paste incorporated into them, but for any vegetarians out there, this is the answer to hot vegan! So I had to try it out on a recipe...cant remember if I posted this one before, but here it is :

  • 1 can 14oz coconut milk
  • 2 lbs chicken breast, skinned and boned, cut up
  • 1/2 tsp salt
  • 1 lb small new red or white potatoes, scrubbed and quartered
  • 1 tbls peanut oil
  • 4 tbls red curry paste
  • 1-2 tbls fish sauce
  • 1 tsp palm sugar, brown sugar or honey
  • 3 kaffir lime leaves or 2 tsp of shredded lime rind, green only
  • 1 good bunch of basil leaves, about ten or so
  • 1 one inch cube of fresh ginger root, chopped finely
  • 3 garlic cloves, peeled and chopped fine
  • 1 medium onion, chopped medium fine
  • Pour the coconut milk into a good sized stainless pot add the salt and then add the chicken pieces...bring to a boil, turn to simmer and cook for about ten minutes until the chicken is cooked, remove from heat and set aside. Put peanut oil in a wok, add the chopped onion, garlic, ginger and cook a little until vegs softened, add the chile paste, (curry paste) and stir fry for about a minute or two, until it is fragrant, lower the heat and add the fish sauce, then the reserved chicken in coconut milk, and cook until reduced somewhat, for about five minutes, there should not be too much sauce...place into a serving dish, add the basil leaves, chopped up, and then throw the shredde lime leaves or lime rind over all the dish. Serve with Thai rice or basmati rice...This is a take off from a recipe I have done for years, which I got from Madhur Jaffreys Far Eastern Cookery..enjoy it...Cheers, Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@shaw.ca
    Post Date: Wed, 17 Jun 1998

    *BACK TO DOUG IRVINE*







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