Right now I have bags and bags of stories about my first ever solo trip to Bangkok (Amata Spring Country Club, Siam Country Club and Pathumwan Hotel). What an experience I must say but since time is not on my side today, I can't possibly squeeze in the travel stories and rather be it this Thai curry - made with a good number of Thai/Asian ingredients for the creamy, spicy and "rock me baby" flavours.
350g minced chicken meat - season with salt and shaped into small rolls
(Note; you can use chicken pieces as well)
200ml coconut milk
Spices - 2 sticks of cinnamon and 1 star anise
2 small pieces asam keping/dried tamarind pieces
(Note: otherwise use tamarind juice)
3-4 lime leaves - tear into smaller pieces
4 tbsp of oil
1 1/2 cups of water
Salt for taste
For The Curry Paste
1/2 inch fresh turmeric
1 tsp white pepper seeds
1/2 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp nutmeg powder
5 red chilies (or as preferred)
3 birds eyes chilies (optional)
** blend or ground all these ingredients for a thick paste
When oil is heated. fry curry paste till fragrant and oil split up.
Add cinnamon and star anise and stir.
Pour water and add tamarind.
Once heated through, drop the chicken rolls inside.
Simmer to cook them.
Combine in coconut milk and lime leaves.
Stir and simmer for another 2-3 minutes before removing from heat.
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