This is the best curry I tried so far!
Trust me on that statement as this concoction is simply phenomenal, the mixture of fruity sweetness, tanginess, savoury and spiciness is a perfect harmony. This is not my creation but I tried to recreate a dish that we tried in a Thai restaurant in Takapuna called Tip Siam. One day we were looking for a place to eat and we decided to go to one of the famous Thai restaurant in Takapuna when we arrived it was closed but that was a blessing because if it was open then we would not discover this Thai restaurant called Tip Siam located several metres away from the restaurant that we are after. My wife chose this dish together with Pad Tou-Ngok which is a stir fried beefwith cashew nuts, mushrooms, bean sprouts, onions, capsicum and celery in oyster sauce and Gang Ka-Min Num-Peung which is a Chicken curry marinated with turmeric powder, potatoes, bananas, eggs and honey in coconut milk, I am glad about the choices as they are all fantastic, it is highly recommended! If you are in Auckland head over there and try it out.
Now that we had tried it, it’s time to recreate it at home basing only on the lingering taste we had on memory and the menu we found online. I am glad to say it tasted nearly similar, I am not sure if this are the exact ingredients and method though but based on my judges the wife and daughter it was bang on! Try this recipe and be my judge as well and tell me if this is the best curry you ever tried.
800g chicken breast, sliced
1 1/2 cups pineapple cubes
1 1/2 cups lychees, pitted
1 cup seedless red grapes
1 cup cherry tomatoes, sliced in half
1 large red capsicum, sliced
4 cups coconut cream
2-3 tbsp red curry paste (add more if you want it hotter)
2 shallots, finely chopped
1-2 tbsp brown sugar or sweetener of choice
fish sauce or sea salt
1. In a large wok add coconut oil then sauté shallots.
2. Add red curry paste and stir fry until very fragrant.
3. Add chicken pieces and stir fry for 2 minutes.
4. Pour 3 cups of coconut cream bring it to a boil then simmer in medium to medium-high heat for 15 minutes, liquid should be reduced by half and thicker at this stage.
5. Add the remaining coconut cream, capsicum, pineapple, lychees and grapes simmer for 3 minutes.
6. Add cherry tomatoes then simmer for 2 more minutes.
7. Add sugar/sweetener if sweetness is not enough (the taste you are looking after is sweet, spicy and savoury) then season with fish sauce/sea salt.
8. Serve garnished with coriander.