Thai Chicken Curry [Recipe]
My Food Odyssey
My Food Odyssey
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Ingredients

  • 45 mins Cook
  • 15 mins Difficulty
  • 2 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp white peppercorns
  • 1 tsp yellow mustard seeds
  • ½ tsp cumin seeds
  • 4 cm | 1.5 in sliver of cinnamon
  • 2 cloves 1½ heads garlic (about 20 cloves)
  • 2 big thumbs of ginger (about 100g | 3.5 oz)
  • 1 medium cayenne chilli (or more to taste)
  • 2 roasted or marinated red peppers (about 200g | 7 oz)
  • 1 x 50g | 2 oz tin salted anchovies in oil
  • 2 limes, juice and finely grated zest
  • 3 Tbsp rapeseed or sunflower oil
  • 1 red pepper
  • 1 green pepper
  • 10 button mushrooms (about 200g | 7 oz)
  • 250 | 9 oz green beans (string beans)
  • 600 g | 1 lb 5 oz skinless, boneless chicken breast (about 4 small chicken breasts)
  • 400 ml | 13.5 oz tin coconut milk
  • 4 tsp cornflour or potato starch
  • 3 Tbsp cold water
  • 300 g | 10 oz basmati rice
  • 1 tsp salt
  • 1 star anise
  • 700 ml | 1.5 pints boiling water

Instructions

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