Thai Turmeric Chicken and Kaffir Lime Curry

Spice up your Taste Buds with Authentic Thai Turmeric Chicken and Kaffir Lime Curry Recipe

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With the cooler months upon us, I can’t think of anything better to feed my family than a warming home-made, healthy chicken curry. After visiting Thailand and taking part in many Thai cooking classes I was inspired to grow Thai ingredients in my very own garden.

Some staple ingredients in Thai cooking that easily grow in Queensland include, chilli’s, lemongrass, turmeric, ginger, galangal lime and kaffir lime. This fresh produce and other Thai staples including fish sauce, palm sugar, tamarind and spices can be easily found in the supermarket or at an Asian grocer.

The secret to Thai cooking is not only in the fresh ingredients but in the balance of flavours. Sweet, sour, salty and hot—the marriage of these flavours is truly something to get the taste buds tingling. Don’t be afraid to taste your curry as you cook it and adjust these elements according to your taste through the sugar, chilli, tamarind, fish sauce and lime. Not only are staple ingredients important for Thai cooking, staple kitchenware and appliances will make your cooking journey a breeze at home. Traditionally in Thai cooking a mortar and pestle is used to grind curry pastes. Just as effective and much more convenient I have loved grinding my pastes in the Cuisinart Mini Prep Pro.

This nifty food processor is quick and easy to use with the size of the machine being perfect to blitz together small amounts of curry paste or larger amounts to keep in your fridge for an easy meal later in the week. Its compact design makes for easy storage with its three-cup capacity perfectly sized for curry pastes, dressings, dips and purees. I was very impressed that this versatile appliance even fit enough ingredients inside it to produce a no fuss, tasty flatbread dough – enough for the family! A good size wok that generates a high heat that is evenly distributed is another kitchen essential for a restaurant quality curry. My Ken Hom Wok has been essential in cooking flawless, flavour bursting Asian inspired dishes from home. A good wok is going to accentuate the flavours of your curry and ensure the perfect cooking of your proteins and vegetables every time. This Wok even works on induction and electric cooktops – no gas, no worries.

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Thai Turmeric Chicken and Kaffir Lime Curry Recipe

Ingredients For the curry paste:

• 5 dried red chilli’s deseeded
• 3 large garlic cloves
• 3 knobs turmeric
• 1 knob ginger
• 1 tsp shrimp paste
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 2 tbsp olive oil

For the curry sauce:

• 1kg chicken thighs
• 3 tbsp tamarind puree (from pulp)
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 600ml coconut cream
• 3 kaffir lime leaves
• 1 lime

To garnish:

• 1 long red chilli
• Fresh coriander or Thai basil

For Turmeric Spiced Flatbread:

• 150gm self-raising flour
• 150gm Greek yogurt
• 2 tbsp turmeric powder
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp salt
• 6 tbsp butter
• 4 tbsp olive oil

Method For the Turmeric Curry Paste

1. Place the dried red chillies into a mixing bowl and cover with hot water until soft. Drain, cut in half lengthways, discard seeds
2. Place the tamarind pulp into a small bowl and cover with 1 cup hot water. Press with a fork to soften and loosen the pulp. Strain through a fine sieve into a small bowl
3. Place 1 tbsp of oil and shrimp paste into a medium frypan. Cook over low heat for approximately 3-5 minutes, stirring regularly, until dry and fragrant. Remove from the heat and pop into the food processor
4. Place the coriander and cumin seeds into a small frypan and cook until fragrant, about 2 minutes – add to the food processor along with the turmeric, ginger, garlic and 1 tbsp of water. Using the chop mode, blitz into a paste
5. Place a wok over high heat. Add the remaining 1 tablespoon oil and cook the paste until fragrant and lightly caramelised, about 4-5 minutes
6. Add the chicken to the wok and cook until browned all over
7. Add the coconut cream, kaffir lime leaves, fish sauce, palm sugar and tamarind puree. Simmer on a medium heat for 5-10 minutes. Remove the wok from the heat and stir in fresh lime juice, to taste

For the Turmeric Flat Bread

1. Place ingredients, except butter and oil, into the bowl of the Mini Prep Pro food processor and process on chop mode until the dough has just come together
2. Remove the dough from the bowl, knead into a ball and cover it with cling wrap and set aside for 20 minutes
3. When ready to serve, heat a large griddle frypan over medium heat
4. Divide dough into four portions. Lightly flour the bench and roll out each dough portion with a rolling pin to ½ cm thick. Add a quarter of the butter and oil to the pan and season with salt
5. Cook each portion of dough until browned, risen and cooked through. Remove from the pan and cut each into 4 to serve. Wipe out pan with paper towel. Add more butter and oil and repeat with the remaining dough. Cover flatbreads with a clean tea towel to keep warm and set aside

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Next Read: Spaghetti Alle Vongole

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