Thai Green Curry Chicken

Ingredients You Will Need:

·         ½ chicken chopped into small pieces, OR 3/4 to 1 lb. chicken breast/thigh, chopped (SERVES    

    3-4)

·         Vegetables: 2 bell peppers, plus handful tomatoes

·         1 can good-quality coconut milk

·         4-5 cloves garlic

·         1-3 green chilies (green chili padi)

·         1 shallot (OR 1/4 cup purple onion), chopped

·         1 thumb-size piece galangal OR ginger, sliced

·         1 cup fresh coriander (cilantro) leaves & stems roughly chopped

·         1/2 tsp. ground coriander

·         1/2 tsp. ground cumin

·         1/2 tsp. ground white pepper

·         3 Tbsp. fish sauce

·         1 tsp. shrimp paste

·         1 Tbsp. lime juice

·         1 tsp. brown sugar

·         Optional: 3-4 lime leaves

·         Garnish: 1/2 cup fresh Thai basil (or substitute sweet basil)

Method:

Place your prepared lemongrass in a food processor or blender. Also add: garlic, chilies, shallot, galangal or ginger, fresh coriander, ground coriander, ground cumin, white pepper, fish sauce, shrimp paste, lime juice, sugar, and 1/4 cup of the coconut milk (reserve the rest for later).

from left: Eggplant, Coriander, Tomato, Shallots, Lemongrass, Ginger, Garlic, Lime Leafs, Chili Padi and lime.

from left: Eggplant, Coriander, Lime Leafs, Lime, Chili Padi, Lemongrass, Tomato, Shallots, Ginger, Garlic.

from left: Brown Sugar, White Pepper, Fish Oil, Thai Chili Paste, Roi Thai Green Curry, Cumin Powder, Coriander Powder, Shrimp Paste.

Blend well to create a fragrant green curry paste. 

Drizzle 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the green curry paste you just made and stir-fry to release the fragrance (1 minute). Add what is remaining of your can of coconut milk and stir to combine.

Add the chopped chicken pieces. If using fresh lemongrass, also add the leftover stalk pieces, plus whole lime leaves (if using). Stir and bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked. Stir occasionally.

Now add some chopped bell peppers, plus a handful of cherry tomatoes (or experiment with other vegetables of your choice). Stir well and continue simmering another 10 minutes, or until vegetables have softened and chicken is thoroughly cooked.

the final outcome. 

Taste the curry for salt, adding more fish sauce until desired taste is achieved. If it's too salty, add a squeeze of lime juice. Add more chili if not spicy enough. If too spicy, add a little more coconut milk. If you'd prefer it sweeter, add a little more sugar.

P/S: I did 2 dishes, Thai Green Curry Chicken & Thai Red Curry Prawn. (below)

Hope you guys enjoy cooking these dishes.