Crveni tajlandski kari i lychees* Thai Red Chicken Curry with lychees

Scroll down for recipe in English

Malo sam bila skeptična kad sam naišla na ovaj recept. Pravim često crveni tajlandski kari ali još nikad sa

lychees ( ne znam kako se ovo voće zove na srpskom. Naravno to je samo dodalo još jednu dimenziju veoma ukusnom kariju. Ja sam koristila gotovu crvenu kari pastu ali prilažem i recept kako se može napraviti.


Sastojci

1 Kašika ulja
1 mali crni iseckan luk
1 duguljasti patlidzan, isečen na kriške
100 g buranije
1 Kašika rendanog djumbira
2 čena iseckanog belog luka
2 do 3 Kašike crvene kari paste *
1 kg pilečeg mesa isečenog na kocke
mali rukohvat korijandera
300 ml kososvog mleka
1 konzerva ( 370 g) lychees 

Crvena kari pasta

1. 1 kašičica kima (cumin)
2. 2 kašičice korijandera u zrnu
3. 1/2 kašićice bibera u zrnu
4. 1/2 kašičice soli
5. 10 (20g) velikih suvih čili  papričica koje potopimo u vodu oko 25 minuta, pa iseckamo
6. 1 kašičica rendanog djumbira
7. 1 grana limunske trav izgnječene ,samo beli deo
8. Kora kafirske limete oko 1/4 sitno iseckana

Priprema

Kari pasta

U malom tiganju stavimo kim, korijander i zrna bibera i na srednjoj temperaturi propržimo sve oko 2 minuta. Sklonimo sa šporeta i ostavimo da se ohladi.

U avanu izmeljemo dok dobije prah. Sada dodamo i sve ostale sastojke i meljemo dok ne dobijemo glatku pastu. Ako je presuvo dodamo 1/4 šolje vode i koristeči ručni blendar sve izblendujemo. Neiskoriščenu kari pastu možemo držati nedelju dana u frižideru ili mesec dana ako je zamrznemo 

Kari

U većem tiganju ili voku prepržimo luk, beli luk i djumbir. Oko 3 minuta. Dodamo kari pastu i izmešamo. Pržimo još oko 1 minut.

Dodamo piletinu i pržimo još 2 minuta. Dodamo isečen patlidžan.

Dodamo kokosovo mlekoi pustimoda prokuva, smanjomo temperaturu i krčkamo oko 20 minuta dok se sos ne zgusne.

Dodamo buraniju i krčkamo još 5 minuta. Odstarnimo ulje koje ispliva na površinu.

5 minuta pre kraja uspemo lychees.

Serviramosa iseckanim korijanderom i kuvanim pirinčem.

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Thai Red curry with lychees

I admit I was skeptical when came across this recipe. I have made Thai red curry many times but never with lychees. However pleasantly surprised at the end with the new level of taste this fruit added to the dish. I used bought red curry paste but am adding ingredients to make it at home.

Ingredients

• 1tbsp vegetable oil
• 1 small brown onion, finely chopped
• 2 cloves garlic, chopped
• 1tsp grated fresh ginger
• 2-3tbsp Thai red curry paste
• 1kg (1lb) chicken thigh fillets, cut into 3cm (1 1/4in) pieces
• 300ml (9fl oz) coconut milk
• 250g (8oz) green beans, chopped into 5cm (2in) lengths
• 1-2tbsp fresh coriander leaves
• 100 g fresh green beans
• 1 can ( 370 g) can lychees)
• 1 long egg plant

Red curry paste

1. 1 teaspoon cumin seeds.
2. 2 teaspoons coriander seeds.
3. 1/2 teaspoon black peppercorns.
4. 1/2 teaspoon salt.
5. 10 (20g) large dried chilies, soaked in warm water for 25 minutes, then finely chopped.
6. 1 teaspoon grated galangal.
7. 1 stalk lemongrass, white part only, finely chopped.
8. Rind of 1/4 kaffir lime, finely chopped.

Create

Curry paste

Place cumin, coriander and peppercorns in a small frying pan and dry roast over medium heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature.

Using a pestle and mortar, grind roasted spices until fine powder forms. Add remaining ingredients and pound until a very smooth paste forms. (It is important that the paste is smooth.) Alternatively, add 1/4 cup water and, using a hand-held blender, blend until smooth. The paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month.

Curry

1. Heat the oil in a large saucepan and add the onions, garlic, and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring for 1 minute. Add the chicken and cook, stirring occasionally for 2 minutes.Add the sliced egg plant
2. Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage.
3. Add the beans, stir well, and cook for about 5 minutes, or until tender. There should be enough sauce to easily coat the meat. If the mixture is very liquid, increase the heat and simmer until reduced. Use a spoon to remove any oil that rises to the top.  in the last 5 minutes add lychees. Season to taste and serve in bowls topped with a handful of coriander leaves, accompanied with steamed rice.