Peanut Chicken Curry

Last Updated on December 21, 2024

Dish from Thai cuisine – Boiled chicken meat simmered in a sauce prepared from trassi paste, spices and other ingredients.

Ingredients:

1 pcs chicken 1-2 pcs fresh green chillies 400 ml coconut cream 1 cup water 2 tbsp coriander seeds 2 tbsp vegetable oil 2 tbsp fish sauce 3 tbsp peanut butter 1 tsp Roman cumin 1 tsp pasta trassi 1 tsp chopped garlic 1 tsp chopped fresh ginger 1-2 tsp chilli flakes 2 tsp sugar juice of 2 limes (lemons) salt

Procedure:

1. Rinse the cleaned chicken, pat dry, cut into equal sized portions, place in a pot with coconut cream and lightly salted water
2. Add the cleaned green peppers, bring to a boil, cover, reduce the heat and cook for about 30 minutes until the chicken is tender
3. In a Teflon pan or wok, dry roast the coriander seeds, Roman cumin seeds, chilli flakes and the trassi paste until the aroma develops and blend with the chopped garlic, ginger and sugar, then fry the paste in the oil for 2-3 minutes
4. Remove the soft portions of chicken and set aside, add the chicken stock and chillies to the spiced paste, cook slowly for about 20 minutes until the oil rises to the surface and the liquid has largely evaporated
5. Add the peanut butter and stir to melt it in the sauce, put the chicken back in and simmer for another 10 minutes, season with fish sauce, lime juice and serve with cooked rice.

Note:

Trassi paste – This is a stiff paste prepared from fermented shrimp. The paste is mainly used in Asian cuisines. It needs to be heated before actual processing. It is usually fried directly with the food. However, if it is not as a direct part of the meal, it must be boiled. It is best to wrap the shake in foil and heat it in a dry pan without oil for about 5 minutes, over a low flame only.