среда, 14 сентября 2016 г.

Thai Green Curry with Chicken

Thai Green Curry with Chicken


Thai Green Curry with Chicken


This Thai Chicken Green Curry gets its lush green color from the chilies used in the chile paste. Thai food is known for its balance of flavors and textures. In this Thai green chicken curry recipe, that balance is achieved with the sweetness of palm sugar, tartness of tamarind and lime leaves, and spiciness from green and red chilies. Add the creaminess of the coconut milk you begin to understand why Thai food is so popular. This recipe calls for Thai eggplants, which you can substitute with purple eggplant or other vegetables such as green beans, baby corn and mushrooms.


Chicken Curry Ingredients


2 -4 Servings


1 Chicken Breast, Sliced


3 Tablespoons Green Curry Paste (recipe to follow) *


2 Cups Coconut Milk


3 Thai Eggplants, Quartered (or 1/2 small eggplant cut into 1\u2033 cubes)


5 Kaffir Lime Leaves


2 Tablespoons Sliced Galangal (or fresh ginger)


20 Thai Sweet Basil Leaves


1 Teaspoon Palm (or white) Sugar


1 Tablespoon Fish Sauce (nam pla)


2 Tablespoons Tamarind Paste (or White Vinegar)


1 -2 Thai Red Chilies (if desired)


2 Cups Steamed Rice


Method


Place cooking oil in a wok or frying pan over medium -high heat.


Add the curry paste and stir. When it becomes aromatic (about 1-2 minutes) add the chicken, lime leaves, coconut milk and eggplant.


Continue to stir occasionally until the chicken is cooked thorough.


Add the fish sauce, sugar, sweet basil leaves and red chili. Allow to combine for another 1 -2 minutes.


Serve with steamed rice.


Ingredients for Green Curry Paste


For those of you who are highly motivated, here is the recipe for fresh green curry paste. Your efforts will be rewarded a fresh flavor that you won’t get from curry paste in a jar!


15 Green Spur Chilies, chopped (can be substituted with Serrano Chilies)


4 Green Bird’s Eye Chilies, Chopped


2 Tablespoons Lemongrass, bottom 3rd of stalk with outer leaves removed


1 1/2 Teaspoons Galangal (or fresh ginger) finely sliced


1/2 Teaspoon Kaffir Lime Zest


2 Tablespoons Shallot, finely chopped


2 Tablespoons Ginger, finely chopped


2 Tablespoons Coriander Root, chopped


1 Teaspoon Tumeric


1/2 Teaspoon Roasted Coriander Seeds


1/2 Teaspoon Roasted Black Pepper


1 Teaspoon Shrimp Paste


Method


The paste is most flavorful if the curry is made by combining them using a mortar and pestle. Otherwise, you can use a food processor or blender. Process until found in to a fine paste. It can be stored in a sealed glass container covered with a layer of vegetable oil over the top in the refrigerator for several months.


*If you use store bought green curry paste, it will likely have less water than freshly made curry paste. Use 1/2 the suggested amount in this recipe and add more until the dish is to your liking.


Here are some additional Thai Recipes and Articles about our travels in Thailand that you might enjoy. Or visit our Recipe section for more recipes from around the world.


Tom Kha Gai Soup


Pad Thai Noodles


Tom Yum Soup


Massaman Curry with Beef


Koh Chang Thailand -Things to do and Where to Stay


Should You Ride the Elephants in Thailand? It’s Complicated


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Thai Green Curry with Chicken


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Original article and pictures take http://www.venturists.net/thai-chicken-green-curry site

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