Bangkok Ember Curry

Introduction to Bangkok Ember Curry

The Bangkok Ember Curry is a fiery and aromatic dish that hails from the vibrant streets of Thailand's bustling capital. The country is renowned for its exquisite balance of sweet, sour, salty, and spicy flavors, and this curry is a shining example of that tradition. The origins of this dish can be traced back to the traditional Thai curries that have been passed down through generations, each family adding its own twist to the recipe.

This curry is typically enjoyed with jasmine rice, which helps to temper the heat and absorb the rich sauce, making every bite a delightful experience. It's often garnished with fresh herbs and lime wedges, which add a refreshing contrast to the deeply flavorful sauce. The beauty of the Bangkok Ember Curry lies in its ability to adapt; it can be made with different proteins such as chicken, beef, or tofu, making it a versatile dish that accommodates all preferences.

Ingredients

• Chicken - 500 grams, cubed
• Red curry paste - 2 tablespoons
• Coconut milk - 400 ml
• Fish sauce - 2 tablespoons
• Palm sugar - 1 tablespoon
• Bamboo shoots - 200 grams, sliced
• Lime leaves - 5, torn into pieces
• Lemongrass - 1 stalk, bruised
• Red chili - 2, sliced
• Fresh basil - A handful, chopped
• Cooking oil - 2 tablespoons
• Jasmine rice - As required, cooked

Preparation

1. Begin by preparing all the ingredients. Cube the chicken into bite-sized pieces. Slice the red chili, tear the lime leaves into small pieces, and bruise the stalk of lemongrass to release its flavors.

2. Heat a wok or large skillet over medium-high heat and add the cooking oil. Once hot, add the red curry paste and stir-fry for 1-2 minutes until its aromas are released.

Cooking Process

1. Once the curry paste is fragrant, add the cubed chicken to the pan, and stir to coat the pieces well. Cook for about 4-5 minutes until the chicken starts to brown.

2. Shake the can of coconut milk and pour it into the pan, stirring to combine. Allow the mixture to come to a gentle simmer.

3. Add the fish sauce, palm sugar, bamboo shoots, lime leaves, and lemongrass. Stir everything together and let it simmer for 15-20 minutes, giving the flavors time to meld. Use a cooking timer to keep track.

4. Taste the curry and adjust the seasoning if necessary. If you prefer a sweeter profile, add more palm sugar; if it's too sweet, balance with more fish sauce.

5. Before serving, remove the lemongrass stalk, and stir in the chopped fresh basil.

How to Enjoy Bangkok Ember Curry

Serve the Bangkok Ember Curry hot over a bed of freshly cooked jasmine rice. Garnish with additional basil leaves and slices of red chili for an added kick. The steaming rice pairs beautifully with the aromatic, spicy curry, creating a harmony of texture and flavor. Traditionally, this dish is best enjoyed with family or friends, making it perfect for those cozy evening gatherings.

For a refreshing addition, serve with a side of Thai iced tea or a cool cucumber salad to balance the heat. Remember, the key to truly enjoying this dish is to savor each mouthful, appreciating the complex layers of flavors that have been carefully combined to create this exquisite curry.

This Thai classic not only fills the kitchen with its enticing aroma but also brings a piece of Bangkok to your dining table, celebrating the rich culinary heritage of Thailand in every spoonful.