Скачать или смотреть Chicken Curry - Somlaw Curry Sach Muan

No exact measurements. I eyeballed the ingredients and adjusted them according to taste. See recipe below.

**I keep calling the oviduct "intestine" in this tutorial. It is not chicken intestine, it is chicken oviduct.

Ingredients:
Chicken thighs
Chicken feet
Chicken offals (gizzard, liver, heart, premature eggs, & oviduct)
Quail eggs
Carrots
Potatoes
Onions
Bamboo shoots
Shallots
Kaffir lime leaves
Garlic
Chili pods
Lemongrass
Star Anise
Shrimp paste
Turmeric powder (optional)
Curry spice blend (optional) - this is a combination of star anise, cloves, & cinnamon sticks that have been toasted and blended into powder form
Curry gravy
Red curry paste
Coconut milk
Fish sauce
Sugar
Chicken bouillon seasoning powder
Salt

Instructions:
1. Cut nails off the chicken feet.
2. Cut up chicken thighs.
3. Cut carrots.
4. Cut potatoes.
5. Cut onions.
6. Set all of these ingredients aside.
7. Boil a few pots of water.

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8. Cook chicken feet in one pot until it becomes really tender. Skim fat out. Remove chicken feet out of the water when done & set aside. DO NOT dump the water out. (cooking time is ~30 mins)
9. Cook chicken gizzards in another pot until becomes really tender. Drain out the water & set gizzards aside. (cooking time ~ 45 mins)
10. Cook chicken liver & chicken hearts in another pot. Dump out water & rinse off with clean water. Set aside. (cooking time is ~5 mins)
11. Cook premature eggs & oviduct in another pot. Dump out water & rinse off with clean water. Cut up the oviduct into pieces. Set aside. (cooking time is ~5 mins)
12. Cook chicken thighs in the same pot as the chicken feet. This will be used as a stock. (cooking time is ~10 mins)
13. Skim out all of the fat & gunk out of the chicken stock & let it simmer on low heat.

**Reminder: while some of these ingredients may appear undercooked, it’s going to cook some more once everything goes into the large pot.

14. Add warm water to a bowl & submerge the chili pods into the warm water. Leave it in the water for approximately 5 minutes. This will soften up the chilies.
15. Add shallots, kaffir lime leaves, garlic, chili pods, turmeric powder, curry spice blend, shrimp paste, red curry paste, curry gravy, & coconut milk into a blender.
16. Blend all ingredients until everything is fully incorporated and the texture is really smooth. Set aside.
17. Toast star anise in a pan.
18. Add lemongrass, kaffir lime leaves, toasted star anise, & curry sauce into a large pot on high heat & give it a stir.
19. Add chicken stock & give it a stir.
20. Add fish sauce, sugar, chicken bouillon, & salt. Give it a stir & put a lid on it.
21. Let it cook down on medium heat for approximately 7-10 mins to allow the flavors to really kick in. The sauce will also thicken up. Occasionally stir as it cooks down.
22. Remove lid & add in carrots, potatoes, onions, & bamboo shoots.
23. Let it cook for another 5-7 mins. Continue to stir & adjust according to taste.
24. Add in cooked chicken thighs, chicken feet, chicken offals, & quail eggs. Give it a stir & adjust according to taste.
25. Let it cook down for another 10-15 minutes & occasionally stir as it cooks down.
26. Continue to adjust it according to taste. You can add more chicken stock, sugar, fish sauce, salt, chicken bouillon, shrimp paste, curry gravy, red curry paste, coconut milk, etc; Add in whatever you please until you get it to your liking/preference. The longer you cook it down, the more flavorful and thick the sauce gets.
27. Once you get it to your desired taste & texture, it’s ready to serve!
28. It can be served by itself, with some toasty baguette, rice vermicelli noodles, or a Bánh Mì sandwich!

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