Devil?s Curry

I have not made many posts recently as I have been revisiting old recipes and last week Lenny took over with recipes from Rick Stein’s Far Eastern Odyssey

We had Steamed mussels with yellow kroeung coconut milk and kaffir lime leaves, the paste we made for this dish was too much for just the one portion of mussels but would taste fantastic if you marinated some chicken on skewers and then grilled or barbecued them and served with a rice salad.

and

Devil’s Curry – which we modified slightly from Rick’s recipe with the inclusion of palm sugar and fish sauce but the basic ingredients are the same.

Serves 4

Curry Paste

15 dried red kashmiri chillies, soaked in hot water for 30 minutes

2 tsp paprika

20g ginger, peeled and roughly chopped

100g shallots, roughly chopped

20g garlic, roughly chopped

30g peanuts

1 tbsp coriander seeds, ground

1 tsp turmeric powder

4 tbsp vegetable oil

pinch of salt

Blend all ingredients in a food processor to make a smooth paste.

Ingredients

2 tbsp dark soy sauce

2 tbsp rice vinegar

3 tbsp palm sugar

4 chicken breasts, approximately 3cm cubes

2 tbsp yellow mustard seeds, ground

3 tbsp vegetable oil

150g shallots, finely sliced

20g garlic, finely sliced

1 tsp Devil’s curry spice paste (above)

6 new potatoes

300g tomatoes, quartered

2 tbsp fish sauce

1 bird’s eye red chilli, finely sliced

Method

Mix the soy sauce, rice vinegar, palm sugar and 1 tsp salt in a large bowl. Add the chicken and cover to marinate then set aside for 30 minutes.

Heat the oil in a large heavy based pan over a medium high heat, add the shallots and garlic and fry until lightly browned. Add the spice paste and fry for 5 minutes until the aromas are released. Stir in the chicken and it’s marinade, the ground mustard seeds, potatoes, tomatoes, fish sauce and 450ml of water then simmer uncovered for 30 minutes until the chicken and potatoes are cooked and the sauce has reduced slightly and thickened.

Stir in the sliced birds eye chilli, simmer for 1 minutes then serve with jasmine white rice.