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Jee (Jeen) Juaan Red Curry of Chicken, Banana Chilies, Peanuts and Indian Spices Recipe
By Hanuman © Thaifoodmaster.com
Servings:
5
Private Notes:
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Ingredients
1x
2x
3x
4
chicken thigh (สะโพกไก่)
1 1/2
cups
coconut cream (หัวกะทิ)
to fry the curry paste
2
cups
coconut milk (หางกะทิ)
2
cups
pineapple (สัปปะรด)
Roughly chopped
1/2
cup
unsalted roasted shelled peanuts (ถั่วลิสงคั่ว)
7
fresh banana chili (phrik yuak) (พริกหยวก)
deseeded
2
teaspoons
ground dried chili (พริกป่น)
For the Je Juan curry paste
10
dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
2
teaspoon
sea salt (เกลือทะเล)
2
tablespoon
lemongrass (ตะไคร้)
finely chopped
1
tablespoon
galangal (ข่า)
roughly chopped
2
teaspoons
coriander roots (รากผักชี)
roughly chopped
3
tablespoons
Thai garlic (กระเทียมไทย)
peeled
3
tablespoons
shallots (หอมแดง)
chopped
1
teaspoon
fermented shrimp paste (kapi)(กะปิย่างไฟ)
grilled
2
tablespoon
roasted coconut (มะพร้าวคั่ว)
1
teaspoon
white peppercorns (พริกไทย) (S1)
1
teaspoon
coriander seeds (malet phak chee) (เมล็ดผักชี) (S2)
1/2
teaspoon
cumin seeds (malet yeeraa) (เมล็ดยี่หร่า) (S3)
1/4
teaspoon
nutmeg seed (ลูกจันทน์เทศ) (S5)
1
teaspoon
mace (ดอกจันทน์เทศ) (S6)
2
pieces
clove (กานพลู) (S7)
1
piece
star anise (โป๊ยกั๊ก) (S9)
3
cm
cinnamon stick (อบเชย) (S8)
Season with
1
part
fish sauce (น้ำปลา)
1/4
part
palm sugar (น้ำตาลมะพร้าว)
3
parts
cane sugar juice (น้ําตาลสด)
freshly squeezed
1
part
bitter orange juice (som.saa)(น้ำส้มซ่า)
sohm saa
Instructions
Roast the grated coconut until brown and crispy, and set aside.
Roast the dry spices until they are fragrant.
Prepare all the ingredients to make the curry paste.
Pound all the curry paste ingredients until you get a smooth, consistent curry paste.
Grate nutmeg into the curry paste.
Roast the unsalted peanuts until fragrant and lightly charred, and set aside.
In a cooking pot, heat the coconut cream until it breaks (cracked) and oil appears.
Add the red curry paste.
Fry the curry paste in the cracked coconut, gradually adding more coconut cream.
Grate more nutmeg.
Continue to add coconut cream while frying the curry.
The curry paste is ready when all the coconut cream has been incorporated, and red oil floats on top.
Season with fish sauce and palm sugar.
Add the chicken thighs.
Add chopped pineapple.
Cook the curry until the chicken is almost done.
Add fresh sugarcane juice.
Add the roasted peanuts.
Simmer over low heat until the chicken is soft and tender.
Add ground roasted coriander seeds, to freshen the spice aroma.
Add dry chili powder to sharpen the heat.
Add halved light green banana chilies.
Squeeze in the juice of bitter orange (sohm saa).
Serve.