This type of curry defies being labeled as any certain type or ethnicity, but it can be, and is considered by some, to be delicious. It is my own creation, and I accidentally developed it more than 15 years ago in an attempt to make Indian curry, but not knowing anything about how to do so.
Think of it as a blend of Thai and Indian curries. Why? Because I used a Thai curry paste, along with Indian spices. And lots of coconut milk/cream. Madhur Jaffrey would be mortified.
What you’ll need:
- 1-2 lbs of cut up boneless, skinless chicken thighs, or whatever meat you like (including tofu or shrimp)
- 1-2T Thai green or red curry paste—this stuff is generally very potent, use caution
- 1-2 cans of coconut milk—the more you use, the more curry sauce you’ll have
- Carrots, cut in to 1-1.5-inch pieces
- Whole mushrooms, stems trimmed and cut in half or quarters along the stem (depending on size)
- Two or more of the following spices:
- Garam masala
- Ground cumin
- Naan, basmati rice, or both, as accompaniment.
What to do:
- Cut up all of your meat, vegetables and cilantro.
- In a large, heavy frypan or other vessel, brown the curry paste with a little oil.
- When it is fragrant, add the chicken and brown it on all sides.
- Add the coconut milk (make sure to shake the can(s) before opening).
- Bring to a gentle simmer.
- Add the mushrooms, carrots and spices and allow to gently simmer until the carrots are tender and the chicken is cooked through.
- When everything’s cooked through add the cilantro (or keep it to sprinkle on top), and serve immediately over rice. If you have naan, all the better.