Chicken Curry ingredients The mixture will be divided into 3 parts curry paste, the mixture and cucumber relish For the curry paste Ingredients: 2 tsp.
of coriander seeds 2 tsp.
of cumin seeds 5 seeds of red capsicum 1 tsp.
of salt 1 tsp.
of finely chopped galangal 1 tbsp.
of thin sliced lemon grass 3 tbsp.
of chopped shallots 1/4 cup of chopped garlic 2 tsp.
of chopped ginger 1 tsp.
of curry powder (Kari) and 1 tsp.
of shrimp paste For the seasonings 5 cups of coconut milk 1/2 kg.
Chicken thigh 5 quartered potatoes 2 tbsp.
of magarine 2 tbsp.
of chopped shallots 1/4 cup of curry chili paste (Kari) 2 tbsp.
of fish sauce 2 tbsp.
of sugar For the cucumber relish 1/2 cup of vinegar 1/2 cup of sugar 1/2 tsp.
of salt 5 cucumbers 2 red chilli 1 coriander 2 chopped shallots Fry chopped shallots with margarine to get a good smell.
Then add the curry paste (Kari) from mixing and pounding all the ingredients of curry paste together.
Fried with the chopped shallots and butter (magarine).
When the mixture getting thicker, add a small amount of coconut milk, fry until fragrant.
So the curry smells good.
Put the chicken in and stir it with the curry.
When the chicken is semi-cooked, add the rest of the coconut milk.
Add potatoes Fish sauce and sugar Stir until the chicken is fully cooked.
After the potatoes and chicken are done, remove the heat.
It should be a little sweet and salty.
For the cucumber relish.
Mix vinegar, sugar and salt.
Heat it up and melt it slightly thick.
After finish mixing, pour it into a bowl to allow it to cool down.
While waiting We will prepare the relish by putting the sliced cucumbers in a bowl, add chilli and chopped shallots When the vinegar mixture is cool, pour it into the sliced cucumber, chili and shallots we prepared.
Decorate with coriander leaves Serving the Chicken Kaeng Kari dish with cucumber relish.