Well, since I forgot to use the camera this weekend and still wanted to try it out, I decided to prepare myself a curry and record it. Of course, I was inspired by the Man with the Pan, whom I can never equal in his videos, but then again, I did have some fun with my knives, veggies, chicken and pan. Maybe I’ll do this again if I feel like it. I do have to get myself a higher quality camera though, this really sucks for videos like those. But for now it works… And I guess as a water-proof shock-proof camera when kite boarding, it’s great too

Here’s the result:

If you want to make this classic and quite tasty curry yourself, it’s quite easy.

For the sauce you need

• A small onion (I used red, but you don’t have to)
• Fresh or frozen galanga (or ginger as an alternative), about a quarter of a cup
• Some freshly ground pepper (about one or two tablespoon)
• 6 cloves of garlic
• 6 (ideally kaffir) lime leaves, snipped into small slivers with scissors for example (not shown in the video)
• 1 tablespoon of chili powder
• 1 or 2 fresh read chilies (depending on how hot you want it)
• juice of about half a lime or lemon
• 1 teaspoon of shrimp paste
• 3 tablespoons of fish sauce
• About half al liter of coconut milk
• If the sauce ends up not sweet enough, a bit of brown sugar

The easiest to prepare the sauce is to put all ingredients in a food processor and process them to form a sauce.

Then you can use a wok. I usually just use a frying pan, as it’s a easier to handle in my small kitchen. Just cook the chicken a bit (2 or 3 minutes). Pour the sauce on top of the chicken, put two or three diced tomatoes on top of it and let this simmer for about 45 minutes. When done, serve with rice and plenty of cilantro. I usually have a sweet and sour cucumber salad with it, that’s wonderful…

If your sauce (after having cooked for 45 mins) is not tasty enough, add some more chili to make it spicier, a bit of brown sugar to make it sweeter or a bit of fish sauce (be careful with this though) to make it more salty.

Bon apetit!