Wednesday, August 23, 2006

• Tulipgirl asked for my green thai curry recipe.  This is one of those recipes that calls for a couple of exotic ingredients.  You can get fish sauce and Thai green curry paste at a Thai or international grocery.  We bought a bottle of fish sauce and a container of green curry paste a year or two ago at Gloria's (an international grocery in our town) and have kept them in the fridge ever since.  They are just fine.   I grow basil every summer because it is so wonderful.  If you live in my town and need some for a recipe, let me know.
  

  
  

  Green Thai Curry
  

  1 can coconut milk, divided
  1 t green Thai curry paste (to taste--a heaping teaspoon in this recipe was plenty for me, I'm wimpy)
  1 onion thinly sliced (flexible)
  handful sliced green or red peppers if you have them
  2 cups veggies, steamed (flexible)
  1 minced green onion (flexible)
  bamboo shoots if you have them
  1 pound-or so-chicken breasts, chopped into 1 inch pieces
  oil to saute chicken in
  1 or 2 t sugar
  1 t fish sauce -- slop in according to taste
  fresh lime juice--squeeze in a nice juicy half-lime or to taste
  handful chopped cilantro
  sliced fresh basil leaves--some for sauce, some for garnish
  serve over rice with additional lime, cilantro, and basil as desired
  

  Instructions
  1. In largish pot, bring 1/4 can of the coconut milk and the curry paste to simmer. Stir in the rest of the can of coconut milk, sugar, and fish sauce. Bring to a simmer; let cook 1 minute.

  2. Meanwhile you've steamed the veggies.

  3. Meanwhile you've also sauteed the chicken and onion slices in oil--make sure chicken is cooked through.
  

  4. Add chicken and veggies to coconut milk mixture.  Add bamboo shoots if you have them.  Add chopped cilantro, lime and basil.  Mix well, make sure everything's nice and hot. 
  

  Serve over rice.

  This was more than plenty for three.  
  

  
  

  • 4:06 PM
  • 2 eprops
  • 1 comment