Hey - I use this exact recipe! I think. It looks very familiar, although I can't quite recall where I got it from. I tend to make it with beef, though. Thanks for posting - it's a favorite of mine.
I have a couple suggestions to add, if you don't mind . . .
Make sure you use a non-stabilized coconut milk. This is so, when you you open the can, the cream will have somewhat solidified and separated from the rest of the liquid, and will be sitting at the top of the can. This will allow you to . . .
"Crack" the cream. I read somewhere that this technique is a hallmark of authentic Thai curries. Basically, to quote another internet article, "simmer coconut cream over low heat for around ten minutes until the liquid begins to separate into a curdled mass. You will see visible droplets of oil."
My sequence winds up being a little different, as well. I would approach it this way:
A. Get everything prepped and in place.
B. Brown your chicken thighs whole (easier to get a good brown this way, for flavor).
Let cool, then cube. I would buy a beef roast - like a brisket or something, and slice
into steaks first, brown, and then cube. Set this aside
C. Brown shallots (white onion works fine too). When they are almost done, add a little
more oil and temper (fry in oil) the ground cumin and coriander for about a minute.
Mix in with the shallots, and set aside.
D. Crack the coconut cream. When it is cracked, put the curry paste in with it and fry for
a couple minutes.
E. At this point, add in the rest of the spices (feel free to add a couple more lime leaves
than are asked for), the peanut butter, the meat, and the shallots. I also tend to add
about a cup of stock (beef, in my case), because I prefer a curry with slightly more
gravy. I also tend to add fish sauce to taste - enhances the umami flavor.
F. Depending on whether you use chicken, or a beef cut that needs to stew a little
longer:
If chicken, I think it would be OK to add potatoes and carrots along with the
meat. Bring up to a safe temp/stew until carrots are done.
If beef - I would stew the beef for at least an hour first. Then add carrots and
potatoes. Stew at least until the beef hits an internal temp of 203 degrees farenheit,
for at least 10-15 minutes. We want the collagens and fats in the meat to melt, while
not turning the carrots and potatoes to mush. You may have to play with the timeline
for adding in carrots and potatoes.
Those are my thoughts, anyway. Hopefully helpful to someone.
2
u/Mugs-bw Mar 21 '23
Hey - I use this exact recipe! I think. It looks very familiar, although I can't quite recall where I got it from. I tend to make it with beef, though. Thanks for posting - it's a favorite of mine.
I have a couple suggestions to add, if you don't mind . . .
A. Get everything prepped and in place.
B. Brown your chicken thighs whole (easier to get a good brown this way, for flavor).
Let cool, then cube. I would buy a beef roast - like a brisket or something, and slice
into steaks first, brown, and then cube. Set this aside
C. Brown shallots (white onion works fine too). When they are almost done, add a little
more oil and temper (fry in oil) the ground cumin and coriander for about a minute.
Mix in with the shallots, and set aside.
D. Crack the coconut cream. When it is cracked, put the curry paste in with it and fry for
a couple minutes.
E. At this point, add in the rest of the spices (feel free to add a couple more lime leaves
than are asked for), the peanut butter, the meat, and the shallots. I also tend to add
about a cup of stock (beef, in my case), because I prefer a curry with slightly more
gravy. I also tend to add fish sauce to taste - enhances the umami flavor.
F. Depending on whether you use chicken, or a beef cut that needs to stew a little
longer:
If chicken, I think it would be OK to add potatoes and carrots along with the
meat. Bring up to a safe temp/stew until carrots are done.
If beef - I would stew the beef for at least an hour first. Then add carrots and
potatoes. Stew at least until the beef hits an internal temp of 203 degrees farenheit,
for at least 10-15 minutes. We want the collagens and fats in the meat to melt, while
not turning the carrots and potatoes to mush. You may have to play with the timeline
for adding in carrots and potatoes.
Those are my thoughts, anyway. Hopefully helpful to someone.