1. Quick and easy Thai chicken curry


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    smallthaicurryClick on top title to open This easy Thai chicken curry recipe is the one people always seem to want. It takes only minutes to make restaurant-quality Thai Green Chicken Curry. Try it once, you will be hooked. If you use a barbecued or rotisserie chicken, it takes about 10 minutes, start to finish.

    For four people:

    3 limes

    3 cups of cooked diced chicken

    1½ cup green vegetables quartered or sliced: Thai eggplants, snow peas, frozen, green or asparagus.

    Thai eggplants are small and green and available in Asian markets. Wash and quarter them unless they are tiny. Slice snow peas thinly, also green beans to bring out flavour and colour. Cut asparagus on the diagonal. Add good frozen sweet peas. All are delicious. In a pinch, a big red bell pepper, diced, is good too. Green pepper doesn’t work as it is not sweet.

    Open a can of coconut milk

    Wash and cut three limes

     

    Dice three cloves of garlic and grate 1½-inch of fresh ginger, or use one heaping tbsp. of garlic ginger paste. Place it in small amount of hot oil (any type) and heat until it begins to colour. Add 1 heaping tbsp. of green curry paste. Cut the heat to a low simmer and cook the curry paste with the garlic and ginger.

    Add the coconut milk and several inches of lemongrass that you have smashed with a bottle or rolling pin, or several well-rinsed Kaffir lime leaves, rolled and sliced into very thin slivers.

    Add the chicken and the green vegetables (I often also add a red bell pepper thinly sliced for colour with green peas or asparagus, but not with the eggplant.)

    Add 2 tbsp. of fish sauce and 2 red chilies (do not add if you do not like very spicy curry)

    Adjust heat to a low simmer. Add the juice of two limes. Add 1 keeping tbsp. of sugar or brown sugar (brown sugar is more like Palm Sugar used in Thailand).

    Stir and taste. Add more lime or sugar or fish sauce for salt.

    This all takes about 10 minutes, max.

    Grate a little lime peel into curry to intensify flavour if you like (that is why we wash all citrus; this is not necessary if you have Kaffir Lime leaves)

    Remove from the heat and add ¼ cup fresh chiffonaded (thinly-sliced) Thai or regular basil leaves.

    Optional: Top with ¼ cup fresh cilantro and fresh basil (Thai basil is fabulous and more intense if you can find it – regular will do) and chopped peanuts. Serve with the Jasmine rice you started before you made the curry. This can be served at a dinner party, it is that good.

    Garnish with fresh herbs, peanuts, sliced chilies, and a piece of lime.

     

     

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