Makes 1 serving
Ingredients
1 chicken thigh
1 8oz can coconut cream
1 tsp fish sauce
1/2 tsp tamarind extract
2 cups white rice
3/4 white onion
1 roma tomato
1 green onion
Curry Paste
7 dried guajillo chili pods
4 cloves garlic
1 inch ginger root
2 inch turmeric (or turmeric powder will do)
1 tsp favored curry powder (homemade)
2 tsp cumin seeds
1 tbsp coriander seeds
1/2 tsp white peppercorns
1 stalk lemongrass
1 lemon
1/4 white onion
Procedure
Curry Paste
Cut dried chilis with scissors and remove seeds and stems.
Place chilis into a spice grinder and add seeds according to your favored spice level; more seeds = more spice.
Grind until fine and place into a mixing bowl.
Toast coriander seeds and cumin seeds on medium heat until aromatic.
Using a mortar and pestle, or a spice grinder on a low setting, grind the coriander seeds, cumin seeds, as well as the white peppercorns until grainy.
Once ground, add these as well as your curry powder to the chili powder.
Next, grind the lemongrass, ginger, turmeric along with a bit of salt into a fine paste, adding the mix from the other bowl to keep things dry. Once done, mix together in the mixing bowl.
Finally, Mince 1/4 of the onion and add it along with the garlic and the zest of 1 lemon to the mortal and grind. Once ground, add to the mixing bowl and mix well.
Curry
Pound chicken with a mallet to tenderize and flatten, then season well on one side with salt and pepper.
Cook chicken in cast iron until 160F internally, only flipping once.
Around halfway into cooking the chicken, start your rice in a pot with 1 part rice, 2 parts water.
Once chicken is finished, cut into strips or chunks and set aside.
In a saucepan, saute 3/4 white onion until translucent.
Add 4oz (1/2 a can) of coconut cream and cook on medium until fats in the cream are separated. If coconut milk is used instead, cook until thickened.
Add 1/2 cup of curry paste, fish sauce, and tamarind extract and mix well.
Add the remainder of the coconut cream as needed to add creaminess to the curry; add chicken towards the end.
Chop tomato into crescents and green onion into bite sized chunks.
Serve with rice and garnish with tomato and green onion.
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