Ease of Preparation: Easy
Preparation Time: 20 min
Cook Time: 20 min
Servings: Serves 4 to 6
Recipe By: Vatcharin Bhumichitr
From: Gourmet Thai in Minutes
Used with permission of Kyle Books
Other Thai
Other Poultry
Other Thai
Other Poultry
Southern Chicken Curry (Gaeng Kolae)
A kolae is a type of boat used by fishermen in the south of Thailand, which is where this dish originates.
Ingredients
1/4 cup oil
2 cloves garlic, finely chopped
1 chicken (3 to 4 pounds), roughly chopped into 10 to 12 large pieces
2 cups coconut cream
2 1/4 cups chicken broth or broth made with chicken flavored broth powder
1/4 cup fish sauce
2 tablespoons sugar
1/4 cup lime juice
10 small fresh red or green chilies, thinly sliced, for garnishing
2 cloves garlic, finely chopped
1 chicken (3 to 4 pounds), roughly chopped into 10 to 12 large pieces
2 cups coconut cream
2 1/4 cups chicken broth or broth made with chicken flavored broth powder
1/4 cup fish sauce
2 tablespoons sugar
1/4 cup lime juice
10 small fresh red or green chilies, thinly sliced, for garnishing
For the curry paste
5 large dried red chilies, seeded and soaked in water for 5 minutes
1/2 teaspoon salt
1 teaspoon roughly chopped lemongrass
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 teaspoon dried shrimp paste
1/2 teaspoon salt
1 teaspoon roughly chopped lemongrass
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 teaspoon dried shrimp paste
Directions
To make the curry paste, place all the ingredients in a mortar and pound together.
In a wok or frying pan, heat the oil and fry the garlic until golden brown. Add the chicken and fry until golden. Remove from the oil and set aside.
Pour the oil from the wok into a large saucepan, heat, and add the prepared paste, stirring until it begins to blend. Add half the coconut cream and stir well, then add the browned chicken and mix thoroughly. Add the remaining coconut cream and stir. Add the chicken broth and fish sauce and stir, then add the sugar and lime juice and stir well, bringing the liquid to a boil. Reduce the heat and simmer for 15 minutes.
Turn into a serving bowl and serve garnished with the chilies.
In a wok or frying pan, heat the oil and fry the garlic until golden brown. Add the chicken and fry until golden. Remove from the oil and set aside.
Pour the oil from the wok into a large saucepan, heat, and add the prepared paste, stirring until it begins to blend. Add half the coconut cream and stir well, then add the browned chicken and mix thoroughly. Add the remaining coconut cream and stir. Add the chicken broth and fish sauce and stir, then add the sugar and lime juice and stir well, bringing the liquid to a boil. Reduce the heat and simmer for 15 minutes.
Turn into a serving bowl and serve garnished with the chilies.
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