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Tuesday 23 June 2009

RICE FRIED WITH CHICKEN THIGH AND CURRY POWDER

I have adapted this recipe from Vatcharin Bhumichitr's book a taste of thailand. Having cooked the original recipe many times, it was time for a little adaption. While some of the original elements have stayed i have included fresh ginger, cooked onions,palm sugar and red chilli. A great dish that is not fiery hot but gives a nice balance salty, sour and hot!

Serves 4 as a side dish - or 2 hungry people.

RECIPE;

500g cooked long grain rice
3 tbsp of vegetable oil
3 cloves garlic
1 red chilli
10g fresh ginger
90g chopped onion
175g finely chopped free range chicken thigh
2 tbsp of mild curry powder
2 tbsp light soy sauce
2 tbsp Thai fish sauce
1/2 tsp of palm sugar

GARNISH;

Fresh coriander
Spring onion
Optional fresh lime wedge for each plate
Optional peeled cucumber slices
A Turn of fresh black pepper for each plate

METHOD;

Heat a large frying pan or wok with the oil - until hot. Once hot add the garlic,chilli and ginger and stir fry till the garlic is golden. Add the curry powder and stir fry for 10 seconds, now add the onion's, cook for a further minute, before adding the chicken. Once the chicken has coloured add the cooked rice and stir fry -3 minutes. Add the soy sauce stirring through, then repeat with the fish sauce and palm sugar. Stir fry all of the ingredients till you are sure that the chicken is cooked through and the rice thoroughly reheated.

Turn out into bowls and garnish with shredded spring onion(scallions), chopped coriander and a turn of freshly ground black pepper. Place a lime wedge if liked for squeezing over rice and add some peeled and sliced cucumber for texture.

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