It is Thai food again! Green curry is one popular Thai food, not only just to us asians here but also in the western world. It is very aromatic and so rich in flavour ..and is one of my curry comforting dish..ok, curry can also be comforting , right?
I made the curry paste by pounding all the ingredients needed and if you are using a good quality ready made green curry paste, i dont see any problem with that. Quite a long list of ingredients to be pounded here, it's okay since all these are easily found at my place here. Get ready the mortar and the pestle and pound, pound pound ..and at the end you will see this..
|some of the ingredients to be pounded..|
|Thai eggplant and pea eggplant..i got mine from malay stalls|
When i read the recipe i noticed that there's something new here that i learn from cooking this thai curry that is by boiling the coconut milk first. Boil them till the coconut milk breaks up where we can see 2 separate layers, this takes probably around 4-5 minutes with low medium heat , stir and fry them and we can see the coconut milk has turned into some kind of a thick paste.I did watched some youtube videos and see how some are doing it this way too and it is said that this way it will get more flavour out of the curry....anyway this method is just to share with all of you :)
I will be away and be back by end of the week and i will catch up with all of my blogger friends and your posts when i'm back. Happy cooking!
I am submitting this post to Asian Food Fest ( Thailand ) November 2013 hosted by frozen wings
Recipe ( from Oriental Cuisine March 2007 issue ) with some changes
1/2 a chicken, cut into pieces
6 Thai eggplant, cut into halves
20 pieces pea eggplant
6 pieces kaffir lime leaves, slightly bruised
1 stalk of basil leaves
1/2 bowl ( 100ml ) thick coconut milk
Green Curry Paste ( pounded )
10 pieces green chilli
8 pcs shallot
5 pips garlic
1 small piece galangal , about thumbsize
2 stalks lemongrass, white and some green parts
2 slices ginger
5 pieces of corainder roots
kaffir lime skin from 1 lime
1 tsp belacan/ shrimp paste
1/2 tsp cumin powder
3 tbsp fish sauce
1 tbsp sugar
3 bowls of thin santan ( 250ml santan + 350ml water )
dash of salt
1. Boil the 1/2 bowl of thick santan in a wok on low medium heat until oil emerged, this takes probably around few minutes.. Once you see the oil has been separated from the coconut milk, add in the green curry paste ( pounded ingredients ) in 3 separate batches , stir each batch into the coconut milk and saute till fragrant. Add in the chicken pieces, egg plants and kaffir lime leaves. You can add in a bit of thin coconut milk to stir fry the chicken a little.
2. Add in all of the thin santan and bring them to a boil, then add seasoning to taste. When the chicken is cooked, add in the basil leaves and dish out.
I am also linking this post to Cook Your Books #6 organised by Joyce of Kitchen Flavours