Adapted from Maddhur Jaffrey's A Taste of the Far East. Can
be made ahead and
refrigerated, so it’s a great party dish. Let the cans of coconut milk
sit on the counter undisturbed for 30 minutes or more, to make sure the
milk and "cream" separate. Serve this curry with rice colored with a
bit of turmeric or saffron, for a beautiful presentation. Serves 8-12;
can be halved.
2 red bell peppers, seeded and coarsely chopped
6 fresh long hot red chilies, seeds and ribs removed, coarsely chopped, or 2 tsp cayenne
2-inch piece of fresh ginger, peeled and coarsely chopped
12 raw cashew nuts
2 large onions (or 12-14 shallots), coarsely chopped
8-10 cloves garlic, peeled
1 tsp shrimp paste or anchovy paste
1 tsp cumin seeds
2 tsp whole black peppercorns
8 good-sized slices of dried galangal, or 2-3 tsp galangal powder
8 whole cloves
2-inch cinnamon stick
2 14-oz cans coconut milk (do not shake the cans)
3/4 cup vegetable oil
7 lbs chicken thighs
1 Tbsp salt
Put the red pepper, chiles, ginger, cashews, shallots or onion, garlic and shrimp paste into a blender, and blend to a smooth paste, adding a tiny bit of water if needed. Leave it in the blender container.
Put the cumin seeds, peppercorns, galangal, cloves and cinnamon into the spice grinder, and grind until fine. Put this powder into the blender and whir for a few seconds to mix. (This paste may be made ahead of time and frozen; defrost thoroughly before using.)
Open the cans of coconut milk WITHOUT shaking them. Spoon off the cream at the top and set aside. Pour the remaining milk into a measuring cup; add water to make 3 cups total.
Heat oil in a wok or nonstick pan (or cook in two pans if necessary). When hot, put in the curry paste from the blender. Stir fry 6-8 minutes or until the paste is dark red and quite reduced. Add chicken pieces and salt. Stir fry for another 2-3 minutes. Now put in the thinned coconut milk and bring to a boil. Cover, lower the heat, and simmer gently for 30 minutes. Uncover and cook on medium heat for 5-10 minutes. Turn the heat off.
Spoon off most of the oil that will have risen to the top. Stir in the coconut cream and mix well. Heat through gently. Serve, garnished with additional chiles.
2 red bell peppers, seeded and coarsely chopped
6 fresh long hot red chilies, seeds and ribs removed, coarsely chopped, or 2 tsp cayenne
2-inch piece of fresh ginger, peeled and coarsely chopped
12 raw cashew nuts
2 large onions (or 12-14 shallots), coarsely chopped
8-10 cloves garlic, peeled
1 tsp shrimp paste or anchovy paste
1 tsp cumin seeds
2 tsp whole black peppercorns
8 good-sized slices of dried galangal, or 2-3 tsp galangal powder
8 whole cloves
2-inch cinnamon stick
2 14-oz cans coconut milk (do not shake the cans)
3/4 cup vegetable oil
7 lbs chicken thighs
1 Tbsp salt
Put the red pepper, chiles, ginger, cashews, shallots or onion, garlic and shrimp paste into a blender, and blend to a smooth paste, adding a tiny bit of water if needed. Leave it in the blender container.
Put the cumin seeds, peppercorns, galangal, cloves and cinnamon into the spice grinder, and grind until fine. Put this powder into the blender and whir for a few seconds to mix. (This paste may be made ahead of time and frozen; defrost thoroughly before using.)
Open the cans of coconut milk WITHOUT shaking them. Spoon off the cream at the top and set aside. Pour the remaining milk into a measuring cup; add water to make 3 cups total.
Heat oil in a wok or nonstick pan (or cook in two pans if necessary). When hot, put in the curry paste from the blender. Stir fry 6-8 minutes or until the paste is dark red and quite reduced. Add chicken pieces and salt. Stir fry for another 2-3 minutes. Now put in the thinned coconut milk and bring to a boil. Cover, lower the heat, and simmer gently for 30 minutes. Uncover and cook on medium heat for 5-10 minutes. Turn the heat off.
Spoon off most of the oil that will have risen to the top. Stir in the coconut cream and mix well. Heat through gently. Serve, garnished with additional chiles.