Chicken Curry with Lemon Grass (Gaeng Gai)

Ingredients :

6 whole red chili peppers

1 tbsp chopped galangal

10 white peppercorns, crushed

1 tbsp chopped garlic

2 tsp coriander seeds

1 tbsp blachan

1 tbsp chopped coriander (cilantro) root

2 stalks lemon grass

a little water

4 tbsp vegetable oil

12 chicken thigh fillets (tenderloins) (875g)

300ml water

2 tbsp fish sauce

8 kaffir lime leaves, torn

salt to taste

1 tbsp sliced spring onion (scallion)

Method :

Combine the chili peppers, galangal, white peppercorns, garlic, coriander seeds, blachan, coriander root and 1 stalk of the lemon grass in a blender or food processor. Add just enough water to make a paste and blend or process until smooth. Heat the vegetable oil in a saucepan over a medium heat. Add the paste and saut� for 1-2 minutes. Add the chicken pieces and stir fry for 5-8 minutes, until the chicken is well coated with the paste. Now add the water and fish sauce. Cook for 15-20 minutes, until the chicken is done. Add the remaining lemon grass and Kaffir lime leaves. Check the seasoning and add salt if necessary. Serve hot, garnished with the spring onion.

This Robust, medium spiced dish is from northern Thailand. The addition of lemon grass and Kaffir lime leaves towards the end of the cooking imparts a vigorous flavor. Though best served with rice, it also goes well with crusty bread.

Serves 4 - 6

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