Saturday, September 4, 2010
Thai Green Curry Chicken
Learnt a new recipe today from Ken.. thai green curry chicken! I have always loved this curry, it's so full of flavour and the spices in it makes it so aromatic! Never failed to order this dish when we eat at Thai restaurants. Now I can cook it for myself:D You can double the paste and freeze it for future use to make things easier.
500g Chicken, cut into pieces with bones
Grind to paste the following condiments:-
1 tsp Cummin seeds
1 tsp Corriander seeds
1 tsp Black peppercorns
(saute the above herbs without oil first)
4 green chilli
5 green bird's eye chilli
3 stalks lemon grass (use only the white bottom part)
1 inch galangal (blue ginger)
10 shallots, peeled and sliced
1 stalk coriander (cilantro) chopped
1 tomato, cut into wedges
some local basil leaves
1/2 tsp belacan (prawn paste)
2 tbsp oil
200ml coconut milk
salt and sugar to taste
Water as needed
1. Saute without oil, cummin seeds, corriander seeds and blackpepper corns until fragrant. Then put into the blender with the rest of the paste condiments with enough water to blend.
2. Heat up oil. Fry blended paste with belacan until fragrant. Add chicken and stir well. Simmer until chicken is tender according to your preference and then add coconut milk. If too thick add some water. Add salt and sugar to taste. Lastly add tomatoes and basil leaves before dishing out.
Enjoy this dish with fluffy rice.