Chicken Curry with Long Beans
This Thai-inspired chicken curry is a fiery, fragrant delight - built on a vibrant paste of chilis, onion, garlic, lemongrass, turmeric, and galangal. Lifted with kaffir lime leaves and a gentle tang of tamarind, every spoonful is spicy, zesty, and irresistibly aromatic.
Ingredients
½ chicken, cut into medium-sized pieces
For the spice paste
2 big onions
6 cloves garlic
3 stalks lemon grass
1 inch galangal
1 inch ginger
15 birds eye chilis
7-8 dried chilis, soaked in hot water
1 inch turmeric
1 tsp Shrimp paste (Belacan), optional
Long beans, cut into 2 inches long
5 kaffir lime leaves, shredded
1 piece of dried tamarind
Salt, sugar to taste
Method
1. Blend onions, garlic, lemon grass, galangal, ginger, chili padi, dried chilis, shrimp paste and turmeric.
2. Heat some oil in a skillet & fry paste for 4-5 minutes.
3. Add chicken pieces and saute for 2 minutes.
4. Add water, tamarind, kaffir lime leaves.
5. Bring to a boil and simmer for 25 minutes until chicken pieces are cooked.
6. Stir in long beans, salt & sugar.
7. Serve with steamed rice.
