{"id":2152,"date":"2014-02-08T23:17:42","date_gmt":"2014-02-09T07:17:42","guid":{"rendered":"http:\/\/www.highheelgourmet.com\/?p=2152"},"modified":"2014-02-08T23:17:42","modified_gmt":"2014-02-09T07:17:42","slug":"southern-chicken-curry-with-yellow-sticky-rice","status":"publish","type":"post","link":"https:\/\/www.highheelgourmet.com\/?p=2152","title":{"rendered":"Southern Thai Chicken Curry with Yellow Sweet Sticky Rice and Thai Custard Dessert for Valentine’s \u2013 Thai Curry Episode XIII"},"content":{"rendered":"

\"Thai<\/a><\/p>\n

It\u2019s getting close to Valentine\u2019s Day again. In the past two years, I was trying to give an idea for a simple recipe for the Valentine\u2019s dinner that you can cook at home, so you can avoid a crowded evening with a set menu at a restaurant.<\/p>\n

The first year I created this blog I offered the recipe for Chicken Milanese and orange in syrup<\/a>,\u00a0for dessert. Last year was pineapple fried rice<\/a> with pineapple panna cotta<\/a>. You can also do an easy meal like Chicken with tarragon<\/a>\u00a0and bake pears<\/a>\u00a0too. Anyway, this year I will give you another recipe. This recipe has a long history that’s quite romantic because it is the meal that traditionally would be eaten a wedding ceremony.<\/p>\n

I actually didn\u2019t come up with this recipe by myself nor decide on my own to post it. It\u2019s actually one of the requests from a friend of mine who went and renewed her vows in Thailand last year. She and her husband did it UNDERWATER! Yes, you read it right, an underwater wedding can be done around Valentine\u2019s day under the beautiful emerald-colored water in the Andaman Sea, at a province in the south part of Thailand named \u201cTrung<\/a>\u201d.<\/p>\n

Trang is a province south of Krabi<\/a>. If you can locate Phuket<\/a>, that is the island on the tip of Pang Nga<\/a> province, south of Pang Nga on land is Krabi province, then Trang. This is the west side of Thailand\u2019s south coast facing the Andaman Sea. If you only know the eastern side of Thailand south coast,\u00a0Kho Samui<\/a> is an island in Surat Thani<\/a>\u00a0province floating in the gulf of Thailand<\/a>. South of Surat Thani is Nakhon Si Thammarat<\/a> province, further south is Patthalung<\/a> province, then east of Patthalung is Trang.<\/p>\n

My friend took a road trip from Krabi heading down to Satun<\/a> to go to Tarutao National Marine Park<\/a>. On the way, they passed by Trang and it happened to be during the Valentines day. There is a group of people, always the same group, in Trang, who have been arranging this \u201cunderwater wedding<\/a>\u201d ceremony\u00a0for 18 years in a row.<\/p>\n

She joined the wedding just to renew her vows with her husband, since they were both dreaming about doing the underwater wedding for so long. (Who wasn\u2019t? It would be my perfect wedding, mumble jumble through my vows, so no one can hold me to them!) \u00a0And it was their 10th<\/sup> anniversary too.<\/p>\n

During the ceremony they were served the traditional southern dish for weddings, sticky rice with chicken curry. They loved it so much, they wanted to make it again for their anniversary this year. So my friend made that request and I thought it would be cool to share the recipe on my blog as my traditional Anti – Valentine\u2019s dinner post, offering a simple home-cooked meal.<\/p>\n

\"Thai<\/a><\/p>\n

The southern Thailand tradition for weddings, especially with the Islamic community, is to serve sticky rice at a wedding ceremony. They call that \u201cGin Niaow\u201d. (Gin=eat, Niaow=sticky but in this case it\u2019s shorted from Khao Niaow=sticky rice)<\/p>\n

Gin Niaow is often used to refer to the actual wedding ceremony in the far south of Thailand, where the Islamic community is huge, especially in Yala, Pattani, Narathiwas, Trang, Satun and Songkhla. In those provinces, when someone asks a dating couple, \u201cWhen will you Gin Niaow?\u201d (\u0e40\u0e21\u0e37\u0e48\u0e2d\u0e44\u0e2b\u0e23\u0e48\u0e08\u0e30\u0e44\u0e14\u0e49\u0e01\u0e34\u0e19\u0e40\u0e2b\u0e19\u0e35\u0e22\u0e27) they\u2019re not really asking when will you eat sticky rice, but when will you get married.<\/p>\n

Sticky rice has a hidden meaning in the \u201cGin Niaow\u201d. It\u2019s a superstition that it will make the marriage last, or the couple would stick together like \u00a0sticky rice. Good analogy, isn\u2019t it? (Too bad I never did that in any of my marriages!) Thai style is we happily drag any life events to compare with food!<\/p>\n

The sticky rice is cooked the same way you cook the sticky rice to eat with mango<\/a> that I already posted as a recipe. Khao Niaow Moon eaten with the chicken curry this time is also sweet, but less sweet than mango with sticky rice, and it\u2019s YELLOW!<\/p>\n

Haha\u2026I\u2019m sure someone already thought, saffron\u2026beep\u2026wrong. The yellow color in the sticky rice is from turmeric root<\/a>. I will give you the ingredients for the yellow rice, but you have to go back and visit my old post here, \u201cAuthentic Sticky Rice with Mango: Khao Niaow Ma Muang<\/a>\u201d to get the method of how to make sticky rice, Khao Niaow Moon.<\/p>\n

Please, visit the link I provided if you really want the sticky rice beautifully done and NOT have it come out like rice pudding, like the way “ABOUT Something I don’t Know But Want To Write.com” would tell you to!<\/p>\n

Ingredients for Sticky Rice\u00a0<\/b>(for 2 person)<\/p>\n

Sticky rice (dry) 1 cup<\/p>\n

Coconut milk 3\/4 cup<\/p>\n

Sugar 3 tablespoons<\/p>\n

Salt 3\/4 teaspoon<\/p>\n

(Optional) Fresh turmeric, minced 1 teaspoon, or turmeric powder<\/p>\n

Method<\/b><\/p>\n

1) Soak the rice with the turmeric overnight.<\/p>\n

\"Thai<\/a><\/p>\n

2) Follow the method of making Khao Niaow Moon here.
\n<\/a><\/p>\n

\"Thai<\/a>

Drain the rice from the soaking water.<\/p><\/div>\n

\"Thai<\/a>

Steam them in the steamer. Don’t forget to flip at half time.<\/p><\/div>\n

\"Soon<\/a>

Soon as the sticky rice is cooked, add the coconut milk mixture right away.<\/p><\/div>\n

\"Stir<\/a>

Stir quickly, make sure that all grains of sticky rice are coated with the coconut milk mixture and cover the bowl. Let it rest.<\/p><\/div>\n

I strongly recommend READING THE WHOLE METHOD<\/a> of how to cook the perfect sticky rice? How to make them sweet with coconut milk? (It’s caled “Moon Khao Niaow!) And spend the time reading the trouble shooting section too. I written them all in the “Sticky Rice and Mango<\/a>” post here.<\/p>\n

Next is to make the chicken curry. I have two recipes for curry paste. One is my family recipe, which is so simple\u2014four ingredients in the paste. The other is the curry paste that they normally use in Trang province. You can try both.<\/p>\n

There is one ingredient that I want to explain to you. This new thing is called \u201cSom Khag\u201d in Thai, but it is known by \u201cGarcinia Cambogia<\/a>\u201d in English. There are also many other names. Kudampuli is also the Indian name of this fruit.<\/p>\n

Why do I want to talk about this?<\/p>\n

Because I use it in the curry.<\/p>\n

This is a type of citrus growing in the South of Thailand. It is very sour, and even its sour taste is quite different. You can buy this at an Indian market if your town has one. Ask for it by the name Kudampuli. It should look dark and dry, just like this:<\/p>\n

\"Thai<\/a><\/p>\n

You can also order it from Amazon, but you have to search with name Kudampuli<\/a>, and not Garcinia Cambogia, or you will get something in capsule claiming to help you lose weight, which you will never lose if you continue to consume the same amount of food with the same amount of exercise.<\/p>\n

If you can\u2019t find it, then use tamarind pulp as the second choice, or citrus juice if you really, really can\u2019t find either.<\/p>\n

I provided you with 3 options for the curry paste. You only need to only choose just one.\u00a0<\/strong><\/p>\n

Ingredients for the curry paste option #1:<\/b>\u00a0My aunt\u2019s recipe for \u00a0simple curry paste<\/p>\n

Dried chili, a handful<\/p>\n

Garlic, another handful<\/p>\n

Salt, a teaspoon<\/p>\n

Tumeric, \u00a0one root about 2 inches long (I’ve got mine from Wholefoods)<\/p>\n

Shrimp paste 1 teaspoon<\/p>\n

\"Thai<\/a><\/p>\n

Method for the curry paste option #1:<\/strong><\/p>\n

1) Soak the chilies first in room temperature water.<\/p>\n

\"Thai<\/a><\/p>\n

2) Then you are ready to make curry paste. I only made about half a cup so I pounded them together in the mortar in this order: chili and salt, grind together until fine.<\/p>\n

\"Thai<\/a><\/p>\n

Then add garlic, pound until smooth, add chopped up turmeric root, pound them again until smooth.<\/p>\n

\"Thai<\/a><\/p>\n

then add shrimp paste. This is the finished curry paste.<\/p>\n

\"Thai<\/a><\/p>\n

Ingredients for\u00a0the\u00a0curry paste option #2:\u00a0<\/b>Using the modified curry paste from Kaeng Kua Curry Paste<\/p>\n

Kaeng Kua curry paste<\/a>\u00a0(I already provided the recipe, just click on the link, or you can buy \u00a0pre-made curry paste) 1\/3 – 1\/2 cup<\/p>\n

Fresh turmeric root, chopped 2 tablespoon (or turmeric powder)<\/p>\n

Garlic, chopped 1 -2 tablespoon<\/p>\n

Cumin roasted 1\/2 teaspoon<\/p>\n

Coriander seeds, roasted 1 teaspoon<\/p>\n

White cardamom, roasted with the seeds removed from the pod, 1\/2 teaspoon<\/p>\n

Method for the curry paste option #2:<\/strong><\/p>\n

1) Just pound them like I explained in this advance curry paste post<\/a>\u00a0until you get a smooth curry paste.<\/p>\n

Ingredients for the curry paste option #3: <\/strong>Using pre-mixed curry paste that you can buy from the store. I recommend buying the brand in the small can.<\/p>\n

Kaeng Kua curry paste<\/a>\u00a01\/4 cup<\/p>\n

Massaman curry paste<\/a>\u00a02 tablespoons<\/p>\n

Turmeric root, chopped 2 tablespoon or Turmeric powder 1 tablespoon<\/p>\n

Method for the curry paste option #3:<\/strong><\/p>\n

1.1)\u00a0If you use turmeric root, pound them until fine and add both curry paste and mix until well blended.<\/p>\n

1.2) If you use turmeric powder, just mix them together until they’re all well blended.<\/p>\n

Now we got the curry paste, we’re ready to make a pot of curry.<\/p>\n

Ingredients for the curry:<\/b><\/p>\n

Chicken, cut the way you want to eat \u00a02 cups<\/p>\n

Curry paste 1\/3 – 1\/2 cup<\/p>\n

Coconut milk \u00a02 cups<\/p>\n

Fish sauce \u00a03 tablespoons<\/p>\n

Palm sugar \u00a01\/4 cup<\/p>\n

Kudampuli (can be substituted with tamarind pulp) 1\/4 cup<\/p>\n

Kaffir lime leaves<\/p>\n

Method for cooking curry:<\/b><\/p>\n

1) Cook the coconut cream until it breaks (refer to my\u00a0curry cooking method here<\/a>)<\/p>\n

2) Add curry paste with coconut cream, cook until fragrant<\/p>\n

\"Thai<\/a><\/p>\n

3) Add chicken and cook until the outside is cooked<\/p>\n

\"Thai<\/a><\/p>\n

4) Add more coconut cream and Kudampuli<\/p>\n

5) Add the seasoning and taste test, then let the curry simmer for another 10-15 minutes so the Kudampuli releases its sour taste. The longer you simmer the sourer you will get. Taste the curry again and adjust the taste to your preference.<\/p>\n

6) Put in kaffir lime leaves and let it boil a few more minutes before serving.<\/p>\n

\"Thai<\/a><\/p>\n

<\/a>Since this is the special Valentine post, I should also give you at least a choice for dessert, too. This is also in the same theme with \u201cGin Niaow\u201d. The custard with sticky rice. This used to be my favorite dessert when I was a kid. The custard is made with eggs, coconut milk and palm sugar, then cooked by steaming in the steamer. This custard is called “Sung Khaya” or “Sang Khaya” (\u0e2a\u0e31\u0e07\u0e02\u0e22\u0e32) and together with the sticky rice the dessert is called “Khao Niaow Sung Khaya”. The texture of the custard is not going to be smooth as silk, like the caramel custard you know.<\/p>\n

Steaming the egg with high heat causes the custard to be porous all over and oh boy, it goes so well with the Khao Nieow Moon. So, if you want to make dessert together with the yellow sticky rice, you can soak them separately. This time I use the forbidden rice instead of the regular sticky rice.<\/p>\n

Black sticky rice takes twice as long to cook and you really have to soak it overnight beforehand.<\/p>\n

\"Thai<\/a><\/p>\n

Ingredients for the black sticky rice<\/b><\/p>\n

Black sticky rice or forbidden rice \u00a01\/2 cup<\/p>\n

Coconut cream 1\/3 cup<\/p>\n

Granulated sugar 3 tablespoons<\/p>\n

Salt 1\/4 tablespoon<\/p>\n

Method for cooking black sticky rice:<\/b><\/p>\n

1) Same as the method here<\/a> but you need to steam to cook the black sticky rice at least 40-50 minutes and flip it 3-4 times, around every 10 minutes.<\/p>\n

2) The coconut milk has to be hot, too, so warm it up in the microwave or boil it before you put black sticky rice in.<\/p>\n

3) As soon as the rice cooked (you can taste to see if it cook through first), then add the warm coconut milk to the sticky rice and cover for half an hour.<\/p>\n

Ingredients for the custard:<\/b><\/p>\n

2 eggs<\/p>\n

Coconut milk 50 g<\/p>\n

Palm sugar 50 g<\/p>\n

Pandan leaves, 1 leaf<\/p>\n

Method for the\u00a0custard:<\/b><\/p>\n

1) Set the steamer over high heat and start steaming the water.<\/p>\n

2) While you wait for the steamer to reach a rolling boil, put everything together in a bowl<\/p>\n

\"Thai<\/a><\/p>\n

and use your hand (just one) to squeeze the Pandan leaf and mix all the ingredients together.<\/p>\n

\"Thai<\/a><\/p>\n

2) Strain them through a sieve, putting the contents in a bowl.<\/p>\n

\"Thai<\/a><\/p>\n

3) The steamer should be ready. Put the bowl in the steamer and make sure that the water is at rolling boil for 20 minutes.<\/p>\n

\"Thai<\/a><\/p>\n

4) Turn off the heat and remove the custard right away.<\/p>\n

\"Thai<\/a><\/p>\n

5) Serve over black sticky rice.<\/p>\n

\"Thai<\/a><\/p>\n

I hope you are happy about not having to sit in a restaurant with many other couples, saving your special night out for some other night.<\/p>\n

Happy Valentine\u2019s day!\"Thai<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

It\u2019s getting close to Valentine\u2019s Day again. In the past two years, I was trying to give an idea for a simple recipe for the Valentine\u2019s dinner that you can cook at home, so you can avoid a crowded evening with a set menu at a restaurant. The first year I created this blog I […]<\/p>\n","protected":false},"author":1,"featured_media":6091,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","footnotes":""},"categories":[4,39,55,119,64,50,11,13,122,16,23,35,69,84,24,63,25],"tags":[3,61,10,14,15,20,21,58,62,70,288,26,314],"class_list":["post-2152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boil","category-chicken","category-clicking-in-the-kitchen","category-coconut-milk","category-curry","category-dessert","category-dinner","category-egg","category-festive","category-gluten-free","category-soup","category-special-meal","category-spicy","category-steam","category-stew","category-sticky-rice","category-thai","tag-asian","tag-coconut-milk","tag-cooking","tag-food","tag-gluten-free","tag-recipe","tag-rice","tag-sauce","tag-sticky-rice","tag-thai-curry-paste","tag-thai-egg-custard","tag-thai-food","tag-valentiness-special"],"_links":{"self":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/2152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2152"}],"version-history":[{"count":0,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/2152\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/media\/6091"}],"wp:attachment":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}