Coconut Chicken and Shrimp Curry
- 2 stalks lemongrass , white portion only, peeled and thinly sliced
- 3 shallots, peeled and quartered
- 4 cloves garlic, peeled
- 1 one-inch knob ginger, thinly sliced
- 1 one-inch knob galangal, thinly sliced
- 1 one-inch knob turmeric, thinly sliced
- 4 stalks cilantro, root ends only
- 1 pair kaffir lime leaves
- 2 bird’s eye chilies
- Dump the curry paste ingredients into a food processor (or use a mortar and pestle for a more traditional method) and process into a coarse paste.
- Pat the chicken thigh fillets with paper towels to remove surface moisture.
- Cut the chicken fillets into two-inch cubes.
- Peel the potatoes and cut into 1 ½-inch cubes.
- Heat the oil in a wide shallow pan (a wok is ideal).
- Dump in the curry paste and cook over medium-low heat until the solids begin to separate from the oil.
- Spread the chicken on the bottom of the pan and cook without disturbing for a minute.
- Stir the chicken and cook, tossing often, just until no longer pink.
- Add the potatoes to the chicken.
- Drizzle in about two tablespoons fish sauce.
- Pour in half of the coconut cream and all of the broth, and stir.
- Bring to a gentle boil, lower the heat, cover and simmer for 15 minutes.
- Taste the sauce and add more fish sauce, as needed.
- Stir in the shrimps, peas and the remaining half of the coconut cream.
- Over medium heat, boil gently for five minutes or just until the shrimps are cooked through.
- Taste the sauce one last time, and add more fish sauce if needed.
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