Curry & Roti Sets Recipe

Inspired by Hat Yai

Time1h 10m

Serves4

Plates with rich Malayu-style curry and roti (Thai pan-fried bread) to be enjoyed together, choose:

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Ingredients

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Curry Ingredients

1 2/3 cup (400 ml) Coconut milk

1 1/8 lb (500 grams) Chicken thighs, boneless and skinless

1 whole Onion, chopped

3 cloves Garlic, minced

1 tablespoon Ginger, minced

2 tablespoons Curry powder

1 teaspoon turmeric powder

1 tablespoon Chili paste

2 tablespoons Tuscany sunflower oil

1 teaspoon Celtic sea salt

1 cup Fresh cilantro, chopped

Method

Curry Preparation

Prepare the Ingredients

Chop the onion, mince the garlic and ginger, and chop the chicken into bite-sized pieces.

Cook the Aromatics

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, cooking for another 2 minutes until fragrant.

Add the Spices

Stir in the curry powder, turmeric powder, and chili paste. Cook for 1 minute to toast the spices.

Cook the Chicken

Add the chicken pieces to the pot and stir to coat them with the spice mixture. Cook for about 5-7 minutes, until the chicken is browned.

Add Coconut Milk

Pour in the coconut milk and add salt. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

Finish the Curry

Stir in the chopped cilantro just before serving.