Chicken Wax Gourd Curry Recipe

Chicken Wax Gourd Curry Recipe

(Kaeng Khua Fak Kap Kai Recipe)

3 tablespoons kaeng khua curry paste

450g chicken

400g grated coconut or 3 cups coconut milk

400g wax gourd

1 tablespoon tamarind juice

2 tablespoons palm sugar

3 tablespoons fish sauce

Ingredients for Kaeng Khua Curry Paste:

5 dried chilies, soaked in hot water for 15 minutes and de-seeded

3 tablespoons chopped shallots

2 tablespoons chopped garlic

1 teaspoon chopped galangal

1 tablespoon chopped lemon grass

1 teaspoon chopped kaffir lime rind

1 teaspoon chopped coriander root

2 teaspoons salt

1 teaspoon shrimp paste (belachan)

Method:

To prepare the curry paste, into a blender, put all ingredients except the shrimp paste and blend until well mixed.  Then, add the shrimp paste and blend once more to obtain about ¾ cup of a fine-textured paste.  This can be stored in a glass jar in the refrigerator for about 3-4 months.  Clean the chicken, cut into 1-inch pieces.  Peel the gourd, remove the seeds and cut it into 1-inch chunks.  Add 1½ cups warm water to the coconut and squeeze out 3 cups coconut milk.  Skim off 1 cup coconut cream, place in a wok and heat.  When oil begins to appear on the surface, add the spice mixture and stir in, then add the chicken and cook.  Spoon into a pot, add the remaining coconut milk and the wax gourd and heat.  When the gourd is done, season to taste with tamarind juice, palm sugar and fish sauce.