5.0 – 1 reviews • Curry Recipes
| Level: |
Intermediate |
| Total: |
2 hr 45 min |
| Active: |
45 min |
| Yield: |
30 servings |
| Level: |
Intermediate |
| Total: |
2 hr 45 min |
| Active: |
45 min |
| Yield: |
30 servings |
Ingredients
- 20 chicken thighs
- Rice bran oil, for searing
- 2 teaspoons white peppercorns
- 4 sticks cinnamon
- 4 pieces star anise
- 1/2 cup palm sugar
- 1/4 cup black soy sauce
- 1/4 cup thin soy sauce
- 1 stalk celery
- 1 head garlic, cloves peeled
- 2 cups red curry paste
- 7 1/2 pounds red onion
- 1 1/4 pounds ginger
- 10 ounces cumin
- 5 ounces dried Thai chiles
- 2 teaspoons black cardamom
- 1 cup rice bran oil
- 1 1/2 gallons coconut milk
- 10 ounces granulated sugar
- 8 ounces palm sugar
- 12 ounces fish sauce
- Salt
- Boiled egg noodles
- Fried egg noodles
- Sliced green onions
- Sliced red onions
Instructions
- For the slow-cooked chicken: Sear the chicken thighs in rice bran oil in a wok over high heat. Add the peppercorns, cinnamon and star anise. Reduce the heat to medium and cook until the chicken skin is crispy, 10 minutes.
- Put the chicken in a large pot. Add the palm sugar, black soy sauce, thin soy sauce, celery and garlic. Add enough water to cover all the ingredients. Bring to a boil, reduce the heat to low and cook for 2 hours.
- For the curry sauce: Place the curry paste, red onion, ginger, cumin, dried chiles and cardamom in a blender and blend into a thick paste.
- Heat the rice bran oil in the wok over medium heat. Add spice paste and lower the heat; cook until you can smell the curry, around 7 minutes. Add the coconut milk, granulated sugar, palm sugar, fish sauce, 4 teaspoons salt and 1 1/2 gallons water. Bring to a boil, then turn off the heat.
- To serve: Put some boiled egg noodles in a bowl. Add slow-cooked chicken and curry sauce and top with fried egg noodles, green onions and red onions.