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Country Style Thai Curry

Country style Thai curry refers to a style of curry made without cream or coconut milk. This aromatic dish is the  spiciest curry on Siam Thai’s menu.

Chef Sumruoy Poomrat
Siam Thai

Curry paste
5 dried chilies
1 tsp sliced galangal
1 tsp sliced lemongrass
1 tsp sliced kaffir lime leaves
1 Tbsp sliced garlic
1 Tbsp sliced shallots
1 tsp coriander seed

Curry with chicken
1 1/2 cups sliced chicken breast
3 Tbsp vegetable oil
1 tsp salt
2 kaffir lime leaves
2 cups chicken stock
2 Thai eggplants, sliced
1/3 cup bamboo shoots, sliced
1/3 cup green beans
1/3 cup red pepper, sliced
1/3 cup green pepper, sliced
2 stems Thai basil

Curry Paste

  1. Combine all ingredients in a mortar and pestle and pound into a thick, uniform paste. Set aside.

Curry with Chicken

  1. Heat vegetable oil in a pot and add curry paste. Fry paste until it smells fragrant. Reduce the heat and add chicken breast. Fry until the chicken is cooked.
  2. Add chicken stock and all remaining ingredients, save for Thai basil. Let the curry boil until vegetables are cooked to your preference, checking doneness every so often.
  3. Garnish with Thai basil.

Yield 2-4 servings of country style Thai curry


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