Saturday, 2 August 2008

Recipe for Chiang Mai Curry

Below is the recipe from Baan Thai of their version of Chiang Mai Curry described in my own way.

For the Paste you will need : 

10 Dried Red Chilli's
5 Tbsp Chopped Thai Shallots
2 Tbsp Minced Garlic
1/2 Tbsp Very finely chopped Galangal
2 Tbsp Finely Chopped Lemongrass
1 Tsp Shrimp Paste
1 Tsp Salt
1 Tsp Chopped Coriander Root. 

For the Chiang Mai Curry itself : 

150g Pork Belly, cut into 3cm cubes
1 Tsp Chiang Mai Curry Paste
1/2 Tsp Masala Powder
10g Peeled Garlic
10g Sliced Shallots
15g Pickled Garlic
2 Tbsp Fish Sauce
20g Brown Sugar
1 Tbsp Tamarind Juice
10g Sliced Ginger
4 Tbsp Dark Soy Sauce


Curry Paste

1. Soak the dried red chilli's in water for about 2 minutes.
2. Pop the garlic into the mortar and pound it well. Add the shallots and lemongrass and pound again.
3. Add the galangal, kaffir lime peel, coriander root and pound it some more. 
4. Add the red chilli's and pound again.
5. Add the shrimp paste and pound it until all is combined and is a smooth paste.
6. This paste can be kept for a few months in a jar in the fridge. But fry it off in oil in a wok until it releases its aroma. This will stop it going sour.
7. If you make the paste in a blender, if you can, pound it a little to release the oils. This will make the finished curry taste so much better.

Chiang Mai Curry

1. Put the pork, Chiang Mai curry paste and the masala powder into a bowl and massage the meat until well covered. Leave to marinate for at least 1 hour. More if possible.              Over night in the fridge would be best.
2. Heat a wok. Add the pork to the wok. Cook over low heat and stir constantly for 2 minutes. No oil here, as the pork will release a lot of fat.
3. Add water to the wok, just enough to cover. 
4. Simmer for 1 hour covered over a low flame. Keep checking and keep replenishing the water to the same level. Stirring occasionally.
5. Check the pork after an hour. If it is cooked, add the garlic, pickled garlic, shallot and sliced ginger. Stir.
6. Add the fish sauce and brown sugar. Stir. 
7. Add the tamarind juice. Stir. Once the sauce is nice and thick, it is ready. Check seasoning one last time.
8. Serve with Sticky Rice and Enjoy .......

This was one f my most enjoyable curries I have ever made. Not only was it fun to make, but it ate very well also. If you do get the chance, I recommend you give it a whirl. You will not regret it. Enjoy. 

Baan Thai Cookery School

1 comment:

Peggy said...

Curry sounds really tasty!