Packed with flavour to the brim! This recipe usually uses chicken but can easily be adapted with fish, prawns or lamb. Just vary the cooking times. Measures used: 15ml tablespoon, 5ml teaspoon and 250ml cup measures.Serves: 4-6 (with rice)
600g boneless chicken thighs, diced into pieces
Peanut or sesame oil, if you are not allergic
1 Tbsp tumeric powder
1 Tbsp light soy sauce
1 Tbsp tomato paste
1 tsp oyster sauce
1 tsp salt
A few shakes of ground white pepper
10 dried red chillis, deseeded
10 fresh red chillis, deseeded
6 French shallots, chopped
6 large cloves garlic, chopped
1 lemongrass, white parts only, chopped
1 Tbsp of oil
If you can’t handle too much spice, you might not need all of it. The rest can be stored in a jar in the fridge for your future cooking.
2 onions – one finely diced and the other, halved then cut into 5mm thick slices
4 cloves of garlic, finely diced
1 x 2cm knob of ginger, peeled and minced
125ml (1/2 cup) tomato sauce/ketchup
1 x 140g tin of tomato paste
1/2 Tbsp of sweet soy sauce
2 Tbsp palm sugar or normal sugar
250ml of chicken stock
4 kaffir lime leaves
Combine the chicken with the marinade ingredients, stir and set aside for an hour.
Meanwhile pound the chilli paste ingredients in a mortar pestle or food processor and set aside. This can be made in advance and stored in a glass jar in the fridge. I like to keep a good supply of it in the fridge to be ready every time I cook.
Heat up some peanut oil in a wok or pan over high heat. Brown the marinated chicken in 2 or 3 batches until golden brown. Remove with a slotted spoon to a plate and set aside.
Add more oil if you need to, then add the finely diced onions, garlic, ginger and about 2 heaped tablespoons of chilli paste (or to taste). Fry until fragrant.
Add the tomato sauce, tomato paste, sweet soy sauce, sugar, stock and kaffir lime leaves, bring to a boil, then reduce heat to low and simmer for 10 minutes to develop the flavours.
Add the browned chicken and simmer for a further 30 minutes or until the sauce has thickened and the chicken is coated and has absorbed all the flavours. Add more stock or water if the sauce starts to dry out during cooking.
Add the sliced onions and simmer for a few minutes more. Serve with steamed rice.