Friday 17 August 2012

泰式咖喱雞 Thai Style Chicken Curry


不知你們會不會有這樣的感覺。有些時候,心裏想要吃某些食物,就不能被其他東西取代。

I don't know if you have these kind of feelings: sometimes when you want to eat a certain type of food, it can't be replaced by anything else.



這幾天氣候反覆變幻,驟風驟雨。奧運結束之後,像是把維持了兩星期的美麗陽光都要一併帶走!

The weather for the last few days had been so unpredictable; wet and windy.  When the Olympics ended, they seemed to have taken the two weeks of beautiful sunshine with them!


在冷濕的這一個八月天,我只想煮一大鍋咖喱,煲一大鍋飯;讓每人盛滿一碟,吃過痛快!

On such a wet and cold August day, I only wanted to make a big pan of curry, cook a big pan of rice; and just let everybody help themselves to a big plateful of dinner, and enjoy it happily! 


我最愛吃咖喱,任何國藉的咖喱都愛。但有一個很大的問題,一開始了就不容易停止。

I love eating curry, doesn't matter if it's a recipe from any country. But I have a downfall: once I start, I can't stop!


餐館的咖喱很多時油份和辛辣程度都太高。年齡漸長,我已很少在外面點的了。要吃的話就在家中自己動手。

Curry dishes in restaurants are often rather oily and spicy. As I get older, I don't order it as much when we dine out.  If I want to have curry, I will make it at home. 



傳統的泰式咖喱通常有三款:紅、綠和黄。所用的材料大致相同,除了不同的咖喱會用上不同顏色的辣椒。隨著時代的轉變,廚師們已陸續介入新或不同的香料或食材,以令每款更具個別的特色和口味。

Traditionally, all Thai curries are made with the same ingredients except for one thing, the chillies.  However, as time went by, other ingredients were added to enhance these curries, making them more distinctive.


今天我要做的是黄咖哩。主要用的香料有三種:黄薑粉 Turmeric,  紅椒粉 Paprika 和 孜然粉 Ground Cumin。 自製咖哩種,只要配上新鮮的蔬菜肉類,一小時之內,一大鍋香噴噴的泰式黄咖哩便可上桌。

This time, I made the Yellow curry.  The main spices are : Turmeric, Paprika and Ground Cumin, just use a food processor or blender to make your own curry paste. With added fresh vegetables and meat, you can have this curry whipped up and serve within an hour.

泰式咖喱雞
( 4 人用 )

材料:
  • 雞 1 隻 3 - 4 lb 或雞腿 4 隻,去皮斬件 ( 喜歡的話,可以去骨,切成大塊的雞柳 )。
  • Squash 半條, 或同份量任何品種的南瓜 pumpkins 也可以,切大塊
  • 小胡瓜 2 條切大角
  • 紅蘿蔔 4 條切大段
  • 油 1 茶匙
  • 椰奶 1 罐
  • 魚露 2 湯匙
  • 九層塔 1 大把切碎
  • 上湯 2 杯 ( 或用上湯塊 stock cube 跟指示開水 )
  • 鹽、糖各一茶匙或適量作調味
  • 生粉 ( 太白粉 ) 1 湯匙開水備用
咖喱種:
  • 小紅辣椒 2 隻切粒 ( 或乾辣椒籽 1 湯匙 )
  • 紅洋葱 1 隻切角
  • 蒜頭 4 粒去衣拍平
  • 香茅 3 枝除去硬皮切小段和用刀背把底段剁平
  • 青檸一隻去皮切四角
  • 油 1 湯匙
  • 黄薑粉 Turmeric 2 茶匙
  • 紅椒粉 2 茶匙
  • 孜然粉 Ground Cumin 2 茶匙
  1. 先做咖喱種。把所有材料除了三種香粉末外,放進攪拌機內打成醬狀;取出撥進碗內,加入三種香粉拌勻備用。
  2. 燒紅大鑄鐵鍋或陶鍋,下油,放入雞塊炒香,下咖喱種兜約數分鐘。注入上湯煮沸蓋鍋然後轉小火煮 20 分鐘 。加入蔬菜和椰奶,大火煮沸後轉小火,蓋鍋煮 20 分鐘左右至雞肉和蔬菜都稔。
  3. 下鹽、糖試味,酌量加入生粉水 ( 太白粉水 ) 把咖喱汁煮沸至稀濃合度,收火。洒進九層塔拌勻上桌。 



Thai Style Chicken Curry
( for 4 person )

Ingredients:
  • 3 - 4 lb chicken or 4 chicken legs, skinned (or boned if preferred ), chopped into big pieces.
  • Half of a squash or equal amount of any type of pumpkins, cut into big chunks.
  • 2 courgette cut into big chunks
  • 4 carrots cut into big chunks
  • 1 teaspoon oil
  • 1 tin coconut milk
  • 2 tablespoon fish sauce
  • A big bunch Basil 
  • 2 cup stock ( or use stock cube to make up )
  • 1 teaspoon salt , sugar to taste
  • 1 tablespoon corn flour mix with water to use later
Curry Paste:
  • 2 small red chillies sliced ( or 1 tablespoon dried chili flakes )
  • 1 red onion peeled and chopped 
  • 4 cloves garlic peeled and crushed
  • 3 lemongrass peeled, chopped and crushed
  • 1 lime peeled and quartered
  • 1 tablespoon oil
  • 2 teaspoon Turmeric
  • 2 teaspoon Paprika
  • 2 teaspoon Ground Cumin
Directions:
  1. First make the paste. Apart from the three type of spice powders, blend or process all ingredients to form a thick paste consistency. Empty into a bowl, mix with the spice powders and leave to one side.
  2. Heat oil in pan, place chicken pieces in to stir - fry till slightly golden, add the curry paste and fry                                       for a few minutes. Pour in the stock, bring to boil, cover and simmer for 20minutes. Put all the vegetables with the coconut milk in pan, bring back to boil, cover and simmer for further 20 minutes till the meat and vegetables are tender.
  3. Seasoned with salt and sugar, stir in the corn flour water mixture to thicken the curry sauce, bring to the boil, stir in the chopped Basil leaves / Corianders then serve.
小小心得:
  • 咖喱種可以數天前預做。
  • 咖喱雞可以一天前做起,放涼後置冰箱內。
Little tip:
  • Curry paste can be made a few days ahead
  • Chicken curry can be made a day ahead, keep in the fridge when cooled.



做一鍋少油少鹽,辣道可隨意加減,健康美味的咖喱餐,用了不到一個鐘的時間。讓家人吃得痛快開懷,真是很開心的事。

To make such a big pan of curry for your family, with little added salt and oil,  so healthy and delicious, and it only took under an hours time. Seeing everybody enjoying the hearty meal, is very rewarding. 



32 comments:

  1. Thanks Jane, it looks delicious! Less oil and salt! Sound like something for my hubby! Indeed for our whole family,!

    ReplyDelete
    Replies
    1. Dear catlux,

      You're very welcome! It's a challenge to cook and eat healthily nowadays, especially when we're surrounded by yummy and tempting food all the time! I try to do it whenever I can :)

      Delete
  2. 大姐姐,
    看到你家的curry很诱人。
    我也蛮喜欢。外头的的确比较不健康。
    ^_^ 做得好棒。照片拍得很好看。
    让我好好学习学习。学做curry和拍照。

    ReplyDelete
    Replies
    1. 特别喜欢玫瑰花那张照片。^_^

      Delete
    2. Dear 莎莎,

      你已很勤力哩!孩子這麼小每天的功夫都夠多的了,你還每天自己動手做麵包和茶點。
      很欣賞你努力不懈的精神,照片都花了精神心血去拍攝的 :) ~~
      玫瑰花的高貴堅強我最欣賞,很高興你也喜歡!

      Delete
  3. 哎呀,我也是呢,想吃某种食物的话,一定要吃到才甘心 :)
    我个人比较偏爱印度咖哩(没有加椰奶的),每次煮咖哩,一定煮一大锅饭,好吃呢 :)
    常看见泰国红和绿咖哩,第一次看过黄咖哩。。

    ReplyDelete
    Replies
    1. Dear Cass,

      看來我們都是同道中人了!
      印度咖喱我也愛吃,但覺得他們的做法油份較高,年紀大了腸胃便有點吃不消。
      很奇怪,我還以為居住星馬的朋友都愛用椰奶煮東西的。這黃咖喱的黄來白那黃薑粉,我個人比較喜歡 ~~

      Delete
  4. 小咪也愛吃咖哩
    比較喜歡吃日式口味的
    日式咖哩較清淡些
    南洋風味的香料加好多喔!!~

    ReplyDelete
    Replies
    1. Dear 小咪,

      就是咖喱,也有那麼多的選擇和口味,
      愛吃的人真有口福。
      說真的,我還沒試過日式咖喱哩!
      較清淡的話相信很適合我,找天要試試看!

      Delete
  5. I love all types of curry, especially I love Japanese and Indian curry, as for Thai curry, I only know green curry which use ready mix pack, never cook from the scratch. Your version of Thai curry, sound so yummy .

    ReplyDelete
  6. Ya, forgot to tell you that I like the rose photo very much. Have a nice weekend.

    ReplyDelete
    Replies
    1. Dear Sonia,

      It seems that there are many curry lovers everywhere, all with different preferences!! Thai curry is famous for using lots of fresh ingredients, that's why I like it :)
      Thank you very much! I love roses, if I can, I will bring them all in the house whenever it's windy and rainy outside!! Hope you have a lovely weekend too :) ~~

      Delete
  7. 半夜十一點來看這香噴噴的咖哩,還真是不智,有種想大口扒飯配上咖哩的衝動,真糟。^^
    曾看過印度節目,家家戶戶的咖哩都是自己用各式香料,根莖葉...自己磨的,各家有各家的配方,
    還真是有趣。除了黃咖哩,我也愛吃泰式加了椰奶的綠咖哩,只要有椰奶,大概可以多吃一碗飯吧,
    唉~我的身材可不是一天就可以造成的>"<

    ReplyDelete
    Replies
    1. Dear Meiko,

      你這個廿四考又週到的媽媽每天都有那麼多東西做,為甚麼晚上十一點還在上電腦?( 說的是個零晨也不睡覺的人 )
      真的,我也很喜歡印度食品,當然包括咖喱。孩子們唸書時,學校就有幾位印度同學。我們家長不時做午餐互相招呼來玩的同學和媽媽。中國媽媽和印度媽媽都是出名拿手弄菜,款式多又好吃的!看印度媽媽家裏,香料都有數十種,送咖喱吃的 Chapati 都是即製即食的,又能幹又快手!
      就是了,我不知道你,我最易上磅,愛吃又不敢多吃,真惱人!! :/

      Delete
  8. 肚子餓極了, 就知來妳這必有好味! :)

    ReplyDelete
    Replies
    1. Dear V,

      你好嗎?左三月,右三月 ...八月底快在眼前了 ... ;p

      Delete
  9. Wah...一看就知道是好美味的咖喱!看Jane的照片是能夠聞倒食物香味的!:D
    June:)

    ReplyDelete
    Replies
    1. Dear June,

      哈哈你都幾好眼光!~~
      這咖喱真好味很很,少鹽少油,又用很多瓜瓜代替了薯仔,有益健康呢!!

      Delete
  10. I know what you mean Jane :) and coincidentally we had Thai Green Curry two nights ago at home hehe ~ but unlike you i just bought the premade paste and asked Mr Bao to cook it :P

    This sure looks like a warm and comforting dish! Perfect for a cold and windy night ~

    Now you've got be craving yellow curry lol i find i like all thai curries, massaman, green yellow and red :P

    ReplyDelete
    Replies
    1. Dear Daisy,

      The home made curry paste in this recipe really is so easy and healthy! I strongly urge ( recommend :P )you and Mr Bao cook it at least once to try out, and let me know what do you think ~~

      Unlike you, I crave more for savoury food, and I love rice, pasta, noodles, bread ... all the starchy and forbidden food haha!!

      You're so lucky, I wish I could still enjoy all the good food and can get away with it ;p

      Delete
  11. Mmmmm I can already imagine the taste! I like cooking curries at home as I can put in more veges and adjust the spices as I please. With a good curry I tend to go for seconds!

    ReplyDelete
    Replies
    1. Dear Kelly,

      Exactly! I can't agree more!! When I have curries, no good just to have a small portion, I usually even have more then a second helping, you know it so well :) ~~

      Delete
  12. It looks so delicious! 請问為什么没有放 curry powder?

    ReplyDelete
    Replies
    1. Dear Amanda,

      Good question!!

      Curry powder is a western name given to the spices mixture that have combined together. 傳統的印度或東南亞咖喱是沒有咖喱粉的,只是把最常用的香料磨成粉,加油做好成 paste,加進煮著的蔬菜和肉類去,便成了現在家傳户曉的「咖喱」了。

      所以只要你把自己喜歡的香料粉放在一起,便成為「咖喱粉」了。

      Delete
  13. Me, too! Me, too! I love curry especially Thai green curry. Yellow is yummy, too.

    不過吃咖哩的壞處是不自覺就下了好幾碗飯... 待回過神肚子要撐壞了 :P

    ReplyDelete
    Replies
    1. Dear Miss LK,

      You must have had the opportunities to enjoy all the best curries available when you were living in Singapore!!

      就是了,不知為甚麼,好吃的東西都那麼邪惡,吃了會令人欲罷不能的!

      Delete
  14. Dear Jane,

    我也超級超級愛吃咖哩.跟LK一樣,就是會多吃幾碗飯,不過吃的很痛快就是了.:D

    ReplyDelete
    Replies
    1. Dear fish,

      真好!我的朋友家人,網友讀者們全都喜愛吃咖喱!
      吃咖喱若不開懷豪爽,那裡吃得痛快啊 :)

      Delete
  15. 亲爱的jane,
    我昨天第一次尝试做泰式咖哩鸡,可是我却失败了。。咖哩煮出来时是非常非常地苦,即使我已经加入盐和糖调味。我一时不记得,做咖哩种时,连3种粉(cumin,paprika和tumeric)也加入一起放入搅拌机,这样会导致咖哩变苦吗?还是我放green lemon(去皮的)时,我没把种子挖完出来,导致咖哩变苦。除此以外,我真的想不到什么原因。。

    怎么办啊?

    from: 婉欣

    ReplyDelete
    Replies
    1. Dear 婉欣,

      讀完你的步驟, 我實在想不出是甚麼理由你煮出來的咖哩會是苦的. 因為材料中沒有苦味的東西啊! 況且這食譜我已經做過了很多次, 我們都很愛吃的.
      會不會你用的香料不對或過了期? 上湯, 椰奶都放了嗎? 或者你小心按食譜材料步驟再做多次? 我很多時都要同一食譜做兩, 三次才會成功的.
      很不好意思不知怎樣可以幫你!!

      Jane

      Delete
  16. 好的,哈哈。谢谢你~~

    ReplyDelete