I’ve published so many Schezwan recipes, that by now you will come to expect that it’s going to be damn good. It makes me think about our Indian Chinese cuisine that is so popular in India. Chinese food is delicious, Indian Chinese food is a whole other universe of flavors. These flavors are more intense and the menu choices are pretty much set across the board – Chilly Chicken, Schezwan Chicken, Hot & Sour Soup. The Schezwan range of dishes pretty much rule the roost, and you can never go wrong with your choice off the menu.
What I love about this recipe is the ‘make before, enjoy after’. You may think that as food bloggers, we’re always meticulously preparing meal plans but sometimes we’re so over planned and time is so tight, that’s it’s good to enjoy the fruits of our labor. This is one such example – every 3 weeks or so I prepare a double or triple batch of my Schezwan paste. Once I have this sitting in my fridge, I’m ready to prepare something delicious at a moment’s notice. In the recipe below, I’m using Chicken, but you could easily use shrimp and even a sturdy fish like basa or tilapia. If you’re vegetarian, try mushroom or steamed cauliflower. Also remember to click the video link above to watch my step by step guide.
Every great Thai red curry recipe starts with a luxurious paste made with red chillies, lemongrass, galangal, shallots, coriander roots, kaffir lime leaves and zest, fish sauce and shrimp or crab paste. Most grocery stores now carry both red and green curry paste, but if you want to make something fragrant and spectacular click on the link here to make your own. If you have a fish allergy, omit the fish sauce and shrimp/crab paste in your recipe and substitute it for light soya sauce and soya bean paste for that ‘umami’ flavour.
What fascinated me about the way the Thai people prepare their curry is that they cook the chicken by reducing some coconut milk down till the oil partially separates from the milk. Coconut oil is very trendy and healthy to use and you could use a bit of that in your recipe as well.