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Tuesday, 21 October 2014

Thai Green Curry Chicken

Inspired by Marion in the Kitchen (Asian Food Channel) combined wit 30 min recipe of Jamie Oliver. I really want to give a try a home-made green curry chicken.
(just because the ingredients were not so many, and I confident enough to cook... LOL)

Last Saturday, with riding the scooter I went to grocery place to get he ingredients which actually not much thing. Once you have a jar of green curry paste in your fridge, and any vegetable.....
You just need to buy coriander, basil leaves, and coconut milk...

1 pack chicken breast (about 400 gram)
5 snake bean / long bean, cabbage (any vegetable you can find in the fridge)
1 green bell pepper
1 handful fresh coriander ( use the leaves for soup, save the stem to blend for gravy)
1/2 handful Thai basil leaves
1 small cup thick coconut milk
2 cup water
4 teaspoon green curry paste
1 onion
1 small know ginger (about 1 teaspoon size)
1 block chicken cubes / chicken stock
*blend onion, ginger, coriander basil stalk
1 stalk lemongrass (optional)
1 kefir lime leaves (optional)

I pan fried the chicken first to make it less "chickeny"
just enough to make them brown

Discard the oil from chicken, rinse the pan,
heat up 1 tablespoon sunflower (or any cooking oil)
sauté blended coriander and green curry paste until fragrant
add in the chicken

pour in coconut milk, water and long bean, lime leaves and lemon grass
just because the color is so greeny... I add in some red chili to give some heat
I also purposely reduce the amount of coconut milk to make the gravy lighter and easier to eat.

Once the long bean soften,
add in cabbage and bell pepper.
salt, bit of sugar and pepper if necessary
couple minutes before your serve,
throw in basil leaves and coriander

I don't like the pale color of curry
I chop some tomatoes and red chili for garnish

served with hot jasmine rice or rice noodle

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