Last Monday, I was talking to a friend over lunch. I was having ham & egg sandwich while he was happily eating his chicken curry & rice. After seeing how his face lit up with every bite of his food, I knew what I wanted to eat before the week ends. Yup, you guessed right. I wanted to make my own version of chicken curry for the first time.
So that Monday afternoon, I made a trip to the supermarket to buy me ingredients. Curry powder, coconut milk, garlic, red onions, fresh basil, tomatoes, fresh red chilis, marble potatoes, lemon, and chicken. I was supposed to create my own version the same day but I wasn't feeling very well. It's that time of the year again. My asthma paid me a visit (along with cough, colds and fever) and made me unable to do anything productive other than checking my Facebook page, taking my meds and sleeping. Glad to say that I am feeling a bit better today so I decided to whip up my own version of Thai Chicken Curry.
I gathered all my ingredients and started my preparation.
I minced the garlic, chopped the onions, diced the tomatoes, chopped 3 fresh red chilis and sliced the marble potatoes while I was heating my wok. Once my wok was hot enough, I poured one pack of coconut milk and warmed it a bit before pouring the curry powder. I made sure the heat was in low mode so as not to burn my coconut milk. After about 2 minutes of stirring and ensuring all lumps were gone, I poured in the chicken. One thing about me, I'm not fond of the breast part of the chicken, so I always just buy the leg and thigh part. I'm a dark chicken meat eater. I covered the chicken parts with the sauce and poured in the second pack of coconut milk. The garlic, onions, tomatoes, red chilis and tomatoes came in next.
After some time, I added the fresh lemon juice and the basil. Then fish sauce and fresh ground pepper to taste. You might notice that I don't put any measurements as to how much fish sauce or coconut milk or garlic to put. Well, it's because I don't really go by any measurements. I use the judgment of my taste buds.
I let everything simmer for a good 20mins just to make sure that the chicken parts and the potatoes are thoroughly cooked. This was also the time when I started to cook my Thai Jasmine rice to complete the Thai cuisine experience.
Once my 20 minutes was up, I knew that both my curry and my rice were ready.
Perfect for the rainy weather, don't you think so?
