Wednesday, 22 August 2007

Thai Green Chicken Curry

We love our curries in this house! For Hubby it is cooking he grew up with, so it reminds him of home, and for me I just love the flavors and heat found in the dishes. It is something I was only exposed to within the last few years, but instantly fell in love with. Getting used to the heat has taken some time though :)

Through my curry adventures what I have quickly come to realize is that I would prefer a north Indian plate over a south Indian one any day. The problem with that is my Mother-in-law is from south India, and traditionally makes that style of food. She is wonderful at it, and actually known throughout her community for her cooking! She makes the best biryani hands down and I could never dare to compete against it (well at least not if I valve my life). But, that being said I have retreated to my own kitchen and done quite a bit of my own cooking and experimenting with curries now that suit my taste. My secret, I actually prefer mine to hers any day now, including this Thai one, shhhhhhh! I am going to get is so much trouble if she finds out!

Thai Green Chicken Curry:
  • 2 chicken breasts cubbed
  • 1 shallot minced
  • 2 cloves garlic, minced
  • 1 3/4 cups coconut milk
  • 2 tbsp Thai fish sauce
  • 2 tbsp green curry paste
  • 1 eggplant chopped
  • 2 green chilies, seeded and minced
  • 4 tbsp cilantro, minced
Green Chicken Curry

In large pan bring coconut milk to a boil. Add garlic, shallot, and chicken. Return to a boil. Lower heat and simmer until chicken no longer pink. Remove chicken with slotted spoon and place in bowl off to side (keep warm).

Stir in curry paste into pan. Add eggplant, and chilies. Simmer for 5 minutes.

Return chicken to pan and return to boil. Adjust seasoning to taste by adding salt and pepper. You may need to add a small amount of water of broth if sauce is to thick (I added about 1/2 cup). Stir in cilantro. Serve with rice.


1 comment:

marye said...

that looks delicious!