Northern Thai Curry – tantalisingly robust, well-rounded and gorgeous!

This is a dish that sings!

The lime and curry combine to tongue-tantalise you and then leave you with a delicious, deep-satisfying warmth to savour.



650g of deboned, skinless chicken thigh chopped into one inch cubes

One small eggplant or 1/2 a large one diced into 1/2 inch pieces

4 small-to- medium-sized, young potatoes, diced into half-inch cubes

a cube of chicken stock

3 Kaffir lime leaves, scissor-cut into fine strips

2 shallots, finely chopped

4 cloves of garlic, minced

1 thumb of ginger, finely chopped

a 3-inch long red chili and a 3-inch long green chili, finely chopped (or 2 tsp chili flakes)

1/2 tsp turmeric

3 bay leaves

1/4 tsp cardamom seeds

1/8 tsp ground cinnamon

1/8 tsp allspice

1 1/2 TBS tomato puree (or ketchup)

2 TBS fish sauce

1 TBS soy sauce

1/2 – 3/4 can coconut milk (depending on thickness)

1/2 tsp brown sugar

handful of basil

2 TBS vegetable oil

1 TBS dried coconut flakes



The trick in this dish is to get the potato cubes to absorb  all the exquisite juices so that each later mouthful is an explosion of flavour.


In a medium-warm wok or pan, heat the vegetable oil and throw in the shallots, garlic, ginger, chili and kaffir lime leaves.  Cook until shallots are translucent. Add the chicken and stock. Bring to a boil. Add the turmeric, bay leaves, allspice, cardamom seeds and cinnamon.  Remove the chicken (at this stage it should be cooked on the outside but still plump and raw inside as you don’t want to overcook it). Add the tomato puree, eggplant and potatoes. Allow to simmer for 20-30 minutes until the potatoes are tender.  Return the chicken to the pan and cook through. Add the fish sauce, soy sauce, brown sugar and coconut milk.  Finally, toss in the basil and coconut flakes.

Serve with basmati rice and prepare to be blown away!



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