Thursday, 5 February 2009
Hi to all. Yes, I am back after my mishap and I would like to thank everyone for your kind wishes. I will be visiting your sites shortly and also replying to all your e-mails. Please be patient :D
To kick off my blog after my long convalescence, I am posting an all time Thai favourite - GREEN CHICKEN CURRY. You can substitute the chicken with different meats or seafood such as prawns or calamari or make a vegetarian version of the curry using vegetables such potatoes, carrots, broccoli, baby corn and aubergine. The choice is endless!
1 tbsp veg oil
1 to 2 onions – sliced
3 cloves garlic – minced
2 to 3 tbsp green curry paste (see recipe HERE)
1 can large coconut milk
½ cup chicken stock – I used ½ tsp chicken stock powder diluted in ½ cup of hot water
6 to 8 kaffir lime leaves
4 large skinned chicken breast – cut into large cubes
1 large potato – cut into large cubes (optional)
1 tbsp fish sauce
3 tbsp Thai soy sauce – try to get this if you can – it makes a difference to the taste.
Grated rind and juice of ½ lime – I used bottled pure lime juice but omitted the lime rind today as I did not have any at home
1 tsp palm sugar (Gula Melaka) or soft light brown sugar
1 bunch coriander – chopped to garnish
Heat the oil in a heavy based pan and stir fry the onion and garlic for 1 to 2 min. Add the GREEN CURRY PASTE and fry for another 2 min. Add a few tbsp of water if the paste is too thick.
Add the coconut milk, stock and lime leaves and bring to the boil.
Add the chicken and potatoes, lower the heat and simmer for 15 to 20mins or until the chicken and potato is cooked.
Before lifting, add in the fish sauce, soy sauce, lime rind, lime juice and sugar. Cook for a min, add in the coriander and serve immediately with rice and vegetables.