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Tuesday, July 12, 2011

Practising

I chanced upon this dish from a book I borrowed from the library.

 It would have been nice if I used boneless chicken thigh as recommended but unfortunately I couldn't find any when I went to the grocery :( Although, I am not an expert in Asian dishes, somehow I was glad this dish came out quite good.


Green Chicken Curry


Green Chicken Curry
recipe adapted from: 100 Quick Stir fry Recipes by Ken Hom

500 g boneless skinless chicken thigh, cut into 1 inch chunks
2 sticks of lemon grass (use the tender whitish center only, chopped finely)
1 and 1/2 tbsp oil
3 tbsp Thai green curry paste
3 tbsp finely chopped onion
2 tbsp finely chopped garlic
1 tbsp finely chopped ginger
2 tsp shredded lime zest
1 tbsp fish sauce
2 tsp sugar
200 g eggplant cut into chunks
400 ml coconut milk
fresh coriander leaves
fresh basil leaves
salt to taste


Heat a large frying pan until hot and add oil. Add green curry paste and stir fry for a few minutes. Add the chicken until it is coated with the paste.

Add the lemon grass,onion,garlic,ginger,lime zest,fish sauce, sugar and 1 tsp salt. Stir fry.

Add the eggplants and coconut milk and 1/4 cup water. Simmer in low heat until the chicken is thoroughly cooked. Add coriander leaves and basil leaves. Stir .

Serve immediately.

3 comments:

wendyywy @ Table for 2..... or more said...

Actually making this from scratch isn't too hard. You can make the paste and freeze it.

Mel said...

I have not try cooking green curry before. I might give it a try one day

ChichaJo said...

This is one of my favorite Thai dishes! Yum!