- To make the curry paste, combine all the ingredients in a small food processor and blitz to a fine paste.
- Put braising liquid together in a pot and simmer over medium heat for about 10 minutes then add chicken and cook for 10 mins or until cooked
- While the chicken is cooking start cooking the curry paste. In a pan or wok add a little oil then add curry paste and cook over medium heat for 10-15 minutes until the paste is fragrant
- When the chicken is cooked remove from the pot and add the stock to the curry paste.
- Season with fish sauce and sugar adjust seasoning if needed.
- To finish add chicken, apple eggplant, aubergine and baby corn. Serve in a bowl topped with julienne kaffir lime leaf and chilli.
- This Somm La Curry is best eaten with rice or crusty bread.
Jerry Mai’s Somm La Curry
Recipe by Jerry Mai
This recipe was cooked in the Blanco Kitchen by Jerry Mai as she participated in Alice in Frame's Chef Challenge!
Ingredients
- Curry Paste:
- 50g galangal, peeled and sliced
- 100g turmeric, peeled and sliced
- 6 garlic cloves
- 2 lemongrass, sliced
- 4 shallots, peeled
- 8 kaffir lime leaves, stem removed
- Chicken braise liquid:
- 200ml chicken stock
- 80ml coconut cream
- 4 kaffir lime leaf
- lemongrass, trimmings
- galangal, peel
- Curry:
- 4 chicken maryland fillet
- 6 apple eggplants, quartered
- 1 small aubergine, 1cm slices
- 5 baby corn, cut in half
- 4 tablespoon fish sauce
- 2 tablespoon sugar
