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Monday, September 1, 2008

Thai Green Chicken Curry

This was a delight to make and photograph. However, next time I will use half the amount of green curry paste. As it was a little too hot for my liking, although my men found it just right. Go figure! I also used for the first time, Garlic shoots.(See little picture at the bottom) I used them in the stir fry along with the green beans, Bok Choy and onions. They gave a gentle hint of garlic to the dish and stayed crunchy. A nice find at my local greengrocers.

For the Thai Green Curry....
You will need....

2 Chicken breasts (skinned and chopped into large pieces.)
1 Onion (diced)
3 tbsp Green Curry paste (or a little less if wimpy like me)
1 tin Coconut cream.
Juice of 1 Lime.
1 tin Water Chestnuts (optional)

Dry fry the chicken pieces until all but done, toss in the onion and stir. When the onion is a little cooked, add the curry paste and stir again. Now add the lime juice, and then the coconut milk and stir. Let simmer for a few minutes. Or turn the heat off and let sit while you do the stir fry and rice. I added a tin of sliced water chestnuts at the end, just to bulk it out a little and give an added crunch to the dish.

Veg Stir fry......
I used...
Bok Choy.
Round long Beans.
Garlic Shoots.

Prepare your vegies by washing them and cutting into largish pieces.
Heat the wok and add a little oil. I used a garlic and chili infused
oil. Onions in first, then bok choy, green beans and garlic shoots.
Toss and turn until all have cooked but not sloppy and soft. Leave a little crunch to them.
You are done.

I served mine with Jasmin rice. Once plated up, dress with a little pickled ginger over the chicken and coriander.
This fed 4 hungry adults, 2 of which wanted more, but there was none.


Oh my! Apple pie! said...

I love thai green curry - the hotter the better- this recipe seems really quick and easy.

Andie Summerkiss said...

Those are such cool shots. You make it look so exotic with the great color flowers.

I will try the recipe soon.