Pascals Curry with Coconut Milk

meal traditional recipe

INFO

A variation of my long standing curry replacing cream with coconut milk. This is the new go-to curry for Nan.

Details

Ingredients

• 1.5 lb of chicken thigh (breast will do if necessary)
• 1 or 2 can of Coconut milk
• 2 Tbsp of Curry Paste
• 12-16 Tsp of Curry Spice, 3 or 4 types (green, madras, hot etc…)
• 2 Tsp of Ginger powder
• ‘4 Spice’ - spice
• 1 inch of Fresh Ginger
• Soja Sauce
• Olive Oil

Method

1. Cut the chicken in small pieces (1.5 cm/0.5 inch cubes)
2. Split the curry powder in 2 part, use one on the chicken, place the remaining portion in separate bowl
3. Add 3-4 Tbsp of soja sauce on the chicken and mix. Set aside for now
4. In one of the curry power bowl, add the ginger power and the fresh ginger finely cut
5. In another bowl, add a little bit of white wine to the curry paste, mix well, this is just to dilute the curry paste a tad
6. Add a Tbsp of Olive oil in a large cast iron and heat for a couple of minutes - high heat
7. Now roast the chicken, this can take 5-15 minutes, until all water is rendered out. It should brown a tad.
8. Once the chicken is roasted, Now reduce the heat to medium, set the chicken aside in a bowl. 
9. Add the curry bowl which contains the ginger, let it roast 30 seconds mixing well
10. Add the curry paste, mix well, let it roast another 30 seconds
11. Now add a bit of coconut milk to the milk, scrape the good that likely cover the bottom of the pot. 
12. Add the rest of the coconut mil until it covers the meat
13. Let it go back to a simmer
14. Add back the chicken to the pot
15. Reduce the heat to medium low and let simmer for 15-20 minutes

Quick View

Traditional
Serve	4
Preparation Time	15 mn
Cooking Time	30-45 mn
Temperature
Authors	Pascal Crausaz
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