Thursday, October 4, 2012

Thai Chicken Green Curry


I certainly had a ball of a time when I visited Bangkok. I left Amata Spring Country Club and stayed in Pathuwman Princess Hotel, all by myself for 3 days. Of course the fear of being alone was still there. However since I stayed in a good and safe hotel, I felt confident and as advised by the hotel staff, I didn't walk the streets in the night. But during the day, I went on tours via the travel company situated in the hotel.

Among the many things Bangkok holds, the food is still the best. I made sure I eat in different places, not in the street stalls but in decent cafes. Among the varieties, I took a strong liking for Thai green curry, awesomely creamy and spicy which knocked me out in good ways. I also had a chance to speak to some of the owners of the eateries and they were kind enough to share that coconut milk and fish sauce are the "must-add" for their dishes. Although I was that close to asking them for the recipes, I presumed that they won't entertain me.

When I came back to "home sweet home" and to the arms of the man who gave me the confidence to travel alone, I was ready to shower him with love by cooking Thai dishes because he too loves those Thai flavours. However since he does not eat chicken, I cooked the "Thai Yellow Curry" and this green one when he was away, as a start on how to incorporate Thai ingredients. The rest I made without chicken will be shared later on.

Ingredients
400g chicken - cut into bite sizes
1 cup thick coconut milk
4-5 kaffir/limau purut leaves - tear into pieces
1/2 lime - extract juice
2 tbsp fish sauce
2 tsp brown sugar
10 long beans - cut into 1 inch length
1/4 cup oil
salt for taste

For the curry paste
5-6 green chillies
4 shallots
5 garlic
1 inch ginger
2 stalks coriander leaves
1 lemongrass

Method
When oil is heated, fry curry paste until aromatic and oil splits.
Add chicken and stir for a couple of mins (3-4mins).
Pour in 1 cup of water and stir the curry again.
When chicken is half cooked, add long beans, fish sauce, sugar and salt.
Continue to simmer until both the chicken and beans becomes tender and soft.
Pour in coconut milk and lime juice.
Gently stir the curry.
Simmer for another 2-3 mins and remove from heat.
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8 comments:

  1. I love thai food,too. Good thing about it is that some of their dishes are naturally gluten free. My daughter bought a ready mix of green thai curry, once I finish with that I would try it all from scratch. The red thai chilli on top looks beautiful on green curry.

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  2. He can't travel with you but u can bring the delicious food to him =)

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  3. We OD'd on Thai food while we were there too. So delicious! I make a dish called Khao Soi we had while we were in Chaing Mai at least one a week now for dinner. Maybe I'll mix it up with this dish instead next time. So pretty!

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  4. Love how your beautiful curry is inspired by Bangkok's culture my friend - it looks perfect :)

    Cheers
    Choc Chip Uru

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  5. hi nava, i love thai green curry and yours looks very delicious- can see the appetizing chili inviting me to try out this recipe.
    hungry now- have a nice day

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  6. What a beautiful dish! I wish my other half liked Thai food as much as I do!!

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  7. A good fish sauce makes a lot of difference to a Thai dish...

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  8. Hey, sorry Nava. I have not drop by sooner.

    Will try to be more active.

    Just had thai food the other day. At Khunthai.

    Mmm you green curry really something la. Nice

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