Yum Yum plantain and chicken curry with jasmine rice recipe
For the Thai curry paste:
- 35g galangal, sliced
- 55g dry roasted chillies, deseeded
- 35g lemongrass, chopped
- 60g garlic, crushed
- 200g Thai red shallot, chopped
- 2 coriander stems, washed with leaves on
- 1 tsp ground black pepper
- ½ tsp salt
- 3 tbsp Thai curry paste
For the rest of the curry:
- 350g fresh coconut milk
- 3 tbsp fish sauce
- White sugar, to taste
- 300g free range chicken breast fillet, sliced into thin bitesize pieces
- 220g green plantain, peeled and thick sliced
- 150g raw papaya, peeled and sliced
- Light soy sauce, to taste
- ½ tsp salt
- 1 tsp Thai makrood lime, diced
- 1 fresh red chilli, deseeded and sliced
- 1 fresh green chilli, deseeded and sliced
For the Thai jasmine rice:
- 400g Thai jasmine rice
- 450ml water
- A handful picked Thai sweet basil leaves
- 1 red chilli, sliced
Method: How to make Yum Yum main plantain and chicken curry with jasmine rice (Gang Gruoi Gai)
1. Place all the curry paste ingredients into a blender and pulse for 5 minutes until a paste is formed.
2. Heat oil in a wok and add 3 tablespoons of the curry paste and cook it for 10 minutes. Add the coconut milk, fish sauce sugar and the chicken. Add the sliced green plantain along with the raw papaya. Season with light soy sauce and salt before adding the lime and chillies. Mix well and simmer for 25-30 minutes until the meat and the lime are soft and the sauce has thickened. Ensure that the sauce is not too thick, if required; add a few tablespoons of water.
3. Prepare the rice by washing with cold water until the water runs clear then drain. Add 450ml water to a large pan or rice cooker and bring to the boil, add the washed jasmine rice and simmer for 15 minutes until the rice is tender. Once cooked, take off the heat, the rice will hold its heat with the lid on whilst the curry cooks.
4. Adjust the seasoning of the curry before serving with the jasmine rice. Garnish with Thai sweet basil leaves and sliced red chilli on top.