This curry comes from the Muslim area of Thailand, the south, near the border with Malaysia. It is a chicken curry, made with rice and coconut milk, served with a spicy ginger side sauce. Imagine Paella crossed with Thai spices and that is very close to the style of this dish.

Ingredients  for 2 People
200 gms Chicken Legs
350 gms Thai Rice
1 Teaspoon Curry Powder
1 Teaspoon Salt
2 Tablespoons Coconut Milk
2 Tablespoons Oil
1 Teaspoon Cinnamon Powder
400 ml Chicken Stock

Preparation
1. Clean the chicken legs and score the meat with two or three deep cuts to help it cook.
2. Put the oil into a frying pan and fry the chicken legs until the chicken is part cooked and the skin is browned.
3. Add the coconut milk, salt, curry powder and cinnamon, into the pan and mix it together for a few seconds over the heat.
4. Turn off the heat.
5. At this point you should move the chicken and sauce into a pan suitable to cook the rice in. In Thailand we use automatic rice cookers, and we simply move the chicken and sauce into the rice cooker, however a boiling pan will work equally well.
6. Add the rice, add the chicken stock, the chicken stock must completely cover the rice and submerge it by 2cm or more, if it does not, add water or more stock.
7. Cook on a low heat until the rice has absorbed the liquid and is completely cooked.

Serve With
Ginger sauce
Cucumber
Tomato

Ginger Sauce

Ingredients  for Ginger Sauce
20 gms Ginger
5 Small Bird Chillies
3 Garlic Cloves
2 Tablespoons Soya Bean Sauce
1 Teaspoons Salt
1 Tablespoon Sugar
2 Tablespoons Vinegar
1 Tablespoon Fish Sauce

Preparation for Ginger Sauce
1. Mix all ingredients in a food processor and blend until fine.
2. Serve, yes it’s that simple.
3. This sauce can be kept in the fridge and will last months, it is a common condiment for several Thai dishes, so you may wish to make up a batch and store it.