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Sour and Hot Marrow Curry

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Sour and Hot Marrow Curry

Serves : 6
Preparation time : 15 minutes
cooking time : 30 minutes

Ingredients :

1 portion thin coconut milk
1Kg chicken, cut into small pieces
1 portion boiled coconut cream
60ml fish sauce (nam pla)
350g marrows (large zucchini), peeled, quartered lengthways cut into 5cm lengths
100g coriander leaves (cilantro), cut into 1cm lengths
red chilli strips
crisp-fried shallots

Finely Ground Paste :

15 dried chillies, seeded, soaked in hot water and drained
8 shallots, peeled
8 cloves garlic, peeled
1 stalk lemon grass, finely sliced
10 white peppercorns
1 teaspoon salt
5cm galangal, peeled
2 coriander roots
2.5cm dried shrimp paste
2 tablespoons crushed palm sugar (jaggery) or brown sugar
110g dried salted sole fish, fried and coarsely pounded

Method :

Bring the thin coconut milk to a boil, add the chicken and simmer for 15 minutes.
Heat the boiled coconut cream for 5 minutes and stir-fry the finely ground paste until fragrant.
Add the fish sauce and marrows (large zucchini) and continue to stir-fry until the vegetable is tender.
Add the chicken along with the gravy and simmer for about 10 minutes.
Garnish with coriander leaves (cilantro), red chilli strips and crisp-fried shallots before serving.

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Last Updated: 16/7/08