Saturday, November 24, 2012
Kaeng Phet Ob Gai แกงเผ็ดอบไก่ Baked Whole Chicken In Red Curry Sauce
Tummy wanted a Thai curry while I was looking forward to a good old Sunday roast, in the end we came to a sweet compromise and the result is this beautiful baked whole chicken in red curry sauce using the same technique I learnt from cooking the Italian classic - chicken cooked in milk and the chicken came out moist and juicy as you had imagined.
With the selection of vegetables in the delicious sauce, all you need is plenty of steamed rice and some cold Singha beers
P.S You may use green curry paste of course, homemade is the best but good quality shop bought ones are allowed too :)
recipe from the tummies' kitchen
serves 4 to 6 as part of a Thai meal
oven preheated at 200 C (conventional)
1 free range chicken, removed excess fat, rubbed with garlic and pepper paste
2 small zucchini, cut into manageable pieces
2 long eggplants, cut into manageable pieces
a handful of green beans, topped and tailed and cut into 4 cm pieces
3 heaped tbs of homemade or shop bought red curry paste
2 kaffir lime leaves, torn
1 can of Ayam brand coconut cream
1 can of Ayam brand coconut milk
1.5 cups of stock
4 tbs of fish sauce
4 tbs of palm sugar
1 bunch of Thai basil, picked
2 kaffir lime leaves, finely shredded
2 to 3 bird chillies, sliced
garlic, pepper and coriander paste;
3 cloves of garlic,
3 coriander roots, scrubbed and chopped
2 tbs of white peppercorns
a pinch of salt
*pound everything into a course paste
Prepare the vegetables and set aside.
Cook eggplant pieces with a little oil on high heat until slightly soften. This step is optional but the end result is worth the extra few minutes.
Rub chicken with the garlic, pepper and coriander root paste then brown chicken in a pot with a little oil until golden all over, remove and set aside.
Place 4 heaped tbs of coconut cream into a oven proofed pot (big enough to snug the chicken in) and slowly bring it to a simmer, when the coconut cream starts to split, add in the curry paste and fry until oil bubbles start to appear, add torn kaffir lime leaves and stir for a further minute.
Add in the rest of the coconut cream, coconut milk and stock, mix well and bring it to a simmer.
Return the chicken to the hot creamy sauce and place the pot into the hot oven for 45 to 60 minutes depending on the size of the chicken.
Baste the chicken with the curry sauce from time to time. When the bird is ready, remove from the pot and allow to rest in a warm place for 10 to 15 minutes before chopping.
Put the pot back onto the stove and bring the sauce back to a simmer, add the vegetables and cook to your liking. Check for seasonings and throw in the Thai basil.
Cut chicken into pieces Chinese style and arrange neatly in a large shallow platter.
Pour the sauce with the vegetables over, garnish with finely shredded kaffir lime leaves, sliced chillies and Thai basil. Serve with plenty of hot steamed rice and some cut chillies in fish sauce on the side.