Karee Curry With Chicken From Thailand Recipes

Steps:

• Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as 'woody' and white in the centre).
• Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
• Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
• While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.

Steps:

• Cut the chicken into portion sized pieces. Legs and thighs can be left whole.
• Heat a small amount of oil in a frying pan, and stir in curry powder until fragrant. Stir in one cup of coconut milk until the powder mixture is well dissolved.
• Place the chicken into the mixture and simmer on low heat for 10-15 minutes, until the chicken is cooked through.
• Meanwhile, slice the onion, peel and dice the potatoes. Add the vegetables and remaining coconut milk and spices to the pan and simmer for 15-20 minutes (until the potatoes are tender.).
• Meanwhile, prepare rice according to package directions.
• Immediately serve the karee over top of the rice.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Keep warm until ready to use.
• Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken, 1/2 of the garlic, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, 8 to 10 minutes. Remove chicken to a plate.
• Add remaining oil to the same pan. Saute remaining garlic and ginger until fragrant, about 1 minute. Stir in chile paste. Add coconut milk and stir until blended. Simmer for 5 minutes.
• Add chicken broth, lemongrass, lime leaves, lime juice, and fish sauce. Simmer, uncovered, for 10 minutes.
• Add chicken and broccoli, and simmer gently for 10 more minutes. Taste and season as necessary. Serve over warm rice.

Steps:

• Open 1 can of coconut milk and use a fork to stir the contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
• Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through. Add 2 tablespoons of the lime juice and stir well. Taste and add more, if desired. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm.

Steps:

• Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
• Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
• Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.