Chicken Livers with Southern-style Curry (David Thompson)
Recently i zapped into an episode of Poh’s Kitchen (streamed/archived episodes are available online). While the episode did not really make me want to watch more of the show, I liked watching David Thompson prepare (of course) Thai Food. The street food of Bangkok shown was even more intriguing, so I headed to my cookbook shelf and grabbed my copy of his book Thai Food, instantly falling in love with
Chicken livers with Southern-style curry paste – dat pat baep malayuu
The amounts given, though, seemed to be off for me – for one, I am not cooking on a Thai wok flame, which is hot as burning rocket fuel, and I greatly reduced the liquids used. Another thing: Thompson uses the whole batch of curry paste with 200 grams of chicken livers. I do like my Thai food hot, but that looked like too much right from the start.
Chicken livers with Southern-style curry paste
serves 2-3 Portionen, adapted from David Thompson
(more, if eating family-style)
1 large red very hot chili, fresh
1 tiny very hot green chili, fresh (original recipe uses a larger amount of dried and seeded chillies)
large pinch of salt
2 large banana shallots, chopped (DT: 6 tbsp chopped red shallot)
3 medium clove of garlic, minced (DT: 3 tbsp)
3 cm fresh ginger, chopped
2 tsp freeze-dried lemon grass (Thompson: 1 tbsp fresh), chopped
1 tablespoon coriander seeds, roasted and ground
1 teaspoon cumin seeds, roasted and ground
Blend into a paste, either using a blender or mortar and pestle. – While David Thompson indicates that the whole batch of curry is used for the chicken livers, I have only used half of this batch for the recipe below, so adjust the amount of curry paste to your taste.
300 g chicken livers
3 large banana shallots (DT: 6 small red shallots)
about 150 ml chicken stock (DT: 2 cups)
a pinch of powdered sugar
a dash of fish sauce
a dash rice wine vinegar
coriander leaves (cilantro), chopped
1 small shallot, sliced
Clean the livers, discarding any discoloured parts-and, if desired, poach until firm and cooked. Cut into bite-size pieces.
Heat oil and deep-fry the finely sliced shallots until golden, then remove and drain about a third of the shallots. Add paste to the same oil and simmer, stirring regularly, until fragrant. Moisten with stock as required, but don’t make it too wet – simmer until any excess has evaporated. Season with sugar, salt, fish sauce and vinegar: the curry should taste rich, spicy and salty; it should also be quite oily. Add liver and simmer for a few minutes. Sprinkle with reserved deep-fried shallots, coarsely sliced shallots and coriander leaves.
This is a very unusual curry, and we liked it a lot. Some steamed Thai rice would be the perfect match, but we had a slice of rye bread with the livers, which worked astonishingly well.
For a German version of the recipe, please click here.