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This dish is of Malaysian origin and is one of the most popular curry dishes.
From The Big Book of Thai Curries by Vatcharin Bhumichitr. Read our review.
Ingredients
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2 cups coconut cream
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2 tablespoons oil
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1 pound boneless chicken breast, thinly sliced
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3 tablespoons fish sauce
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2 teaspoons sugar
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4 fresh kaffir lime leaves, finely chopped
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2 large fresh red chiles, thinly sliced
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20 holy basil leaves
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2 tablespoons PENANG CURRY PASTE: 5 large dried red chiles
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1/2 teaspoon sea salt (or kosher salt)
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2/3 ounce shallots, peeled and finely chopped (about 2 tablespoons)
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1 1/2 ounces garlic, peeled and finely chopped (about 5 tablespoons)
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1 tablespoon finely chopped fresh galangal
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2 lemongrass stalks, finely chopped
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1 tablespoon finely chopped kaffir lime peel
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1 tablespoon finely chopped cilantro root
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1 teaspoon white peppercorns
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2 teaspoons coriander seeds
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1 teaspoon cumin seeds
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1 tablespoon shrimp paste
Preparation
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1
Gently heat the coconut cream in a small pan, but do not let it boil. Remove and set aside, reserving 1 tablespoon as a garnish.
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2
Heat the oil in a wok or pan, add the curry paste, and stir-fry briefly for about 5 minutes.
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3
Add the chicken and stir-fry until it is lightly cooked.
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4
Stir in the coconut cream, fish sauce, and sugar, stir well for a few minutes, then add the lime leaves, chiles, and basil.
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5
Spoon into a bowl and top with the reserved coconut cream.
Additional Info
