Thai
Thai - Curries
Coriander Root Curry
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g chicken thighs, bone in
- • 3 tbsp massaman curry paste
- • 2 tbsp coriander roots, finely chopped
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 1 tbsp tamarind paste
- • 3 potatoes, quartered
- • 1/2 cup roasted peanuts
Preparation Steps
1
Phase 1
Pound the coriander roots into the massaman curry paste with a mortar and pestle until smooth.
2
Phase 2
Fry the paste mixture in half the coconut milk until the oil rises and the paste is fragrant.
3
Phase 3
Add the chicken thighs and brown them in the paste.
4
Phase 4
Add the remaining coconut milk, fish sauce, palm sugar, and tamarind; simmer for 25 minutes.
5
Phase 5
Add the potatoes and peanuts and simmer for 20 minutes until the chicken is tender.
6
Phase 6
Season to taste and serve with jasmine rice.