Thursday, October 4, 2012

Thai Chicken Green Curry


I had a ball of a time during my trip to Bangkok. The food in Bangkok and other places I went to in Thailand was the type that I love to eat, the spicy, salty, sweet and sour tastes.  For the number of days I was in Bangkok, I made sure I tried as many types of Thai dishes and of course, all these had the flavors that I will drop dead for. We do have Thai restaurants in my country but somehow those in Bangkok stands out for their unique taste.

From the taste of the green curry I had in Bangkok, I sort of figured out what were the essential ingredients. I did speak to one or two restaurant owners and they were kind enough to let me share  that fish sauce is one ingredient which sparks the taste of Thai curries.  I did not want to get in depth on what else were the ingredients they use for their curries because recipes may be a well kept secret for restaurant owners. I suppose it makes sense as not to lose business and maybe that's the reason why customers keep coming back to their restaurants.

My other half did not travel with me to Bangkok due to his work commitment. How I wished he did because just like me, he loves the same kind of food. Back home, I wanted to cook some of the Thai food I tasted. I began with the yellow curry and next was this green curry.  Finding the ingredients to cook the curry was no big deal because some of the herbs needed are grown in my little garden whereas others can be found elsewhere. 

Ready made green curry would have been conducive but neh!!! I rather create my own.  Let me share with all of you my version of green curry which will be a super hit among those who have similar taste like us.

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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