It’s the second time I cooked this refreshing, warming and delicious Thai dish. I like it even better this time as it warmed me up in the cold weather. I cooked another Thai dish about 4 weeks ago, in Milan, for friends. They liked it. A bit of surprise: an Italian friend who had Thai food the first time. He likes lemongrass, first time in his life. I would like to recall the taste of this curry dish. Perhaps, it will impress my Italian friend too. Ha ha!
The recipe is from a Thai cuisine book written by Helen Bierty and Annette Fear. The original is called Issan-Style Chicken, Pumpkin and Dill Curry. The main differentiators are dill and roaster rice powder. I did not have roasted rice powder but the taste was great. The book is gorgeous. Beautiful picture and simple cooking. So far, I cooked this dish only and am sure I will try more dishes.
2 large chillies, 1 green chillie, deseeded
2 shallots, peeled and sliced
4 cloves garlic
Galangal, peeled and sliced (use ginger if you don’t have galangal)
2 stalks lemongrass, bottom half only, outer leave removed and finely diced
2 cups chicken stock
2 chicken thigh meat, cut into pieces
Pumpkins, as much or as little as you like
Snow peas or green beans
3 tablespoon fish sauce
2 tablespoon white sugar
1/2 cup dill
1/2 cup Thai basil
10 lime leaves
To make paste: Combine all ingredients of the paste and process fine in a food processor
Curry: Bring stock to the boil and add the paste. Simmer for a few minutes.
Add pumpkin and eggplant and cook till tender.
Add the rest of the ingredients and cook for a few minutes. Dont’ overcook the chicken.