Heat up the ghee in a large saucepan until very hot. Cut onion into fine strips and add to the hot ghee. Add the mustard seeds and sear until the union is slightly brown and mustard seeds have popped for a few minutes. Add the crushed garlic and fry. Add a bit of water and coconut milk if necessary. Add Thai curry paste and about half of the coconut milk. Mix thoroughly. Add the curry powder mix and fry until the curry is fragrant. Add the meat and fry for a few minutes. Add the remaining coconut milk, water, fruits and raisins. Slowly simmer for about 45 minutes. Just before removing from the stove, add the yoghurt and coriander leaves. Garnish with fresh coriander leaves. Serve hot with rice. If you do this curry well, you will know it is the best curry you have ever had! Make sure to fry the Thai curry paste and the other curry mix ingredients in ghee and coconut milk until the fragrance popped! Fry but don't burn. Add meat and fry more. Then add more liquids and slowly simmer to perfection.
I often make curries, all kinds of curries... Japanese, Thai, Malay, Indian.... but this Chicken & Fruit Fusion Curry (Malay+Thai) is possibly the very best curry I have ever made... and even the best I have ever tasted anywhere. I really should open my own curry restaurant!
Ingredients
Instructions
Notes
Blog post and photos by Peter who has been travelling almost full-time since 2005 and has been to over 122 countries. He visited several countries, such as Japan, more than 20 times. Peter is Editor-in-Chief and Publisher of GlobeRovers Magazine, an independent travel magazine focused on intrepid destinations.