Thai Green Curry

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://www.zaianne.com/2009/02/11/thai-green-curry/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Zaianne Sparrow
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Ingredients

1 whole chicken, washed and cleaned
3 tablespoons green curry paste (see green curry paste recipe below or
1 (14oz) can of coconut milk
2 fresh Thai eggplants, quartered
1 cup straw mushrooms
1 cup baby corn
1 onion quartered
3 fresh red spur chilies, sliced diagonally
2 kaffir lime leaves, torn
1/4 cup sweet basil leaf (optional)
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon cooking oil
Sweet basil leaves and red chili slices for garnish
The Paste
Ingredients:
15 large fresh green hot chilies
3 shallots, sliced
9 cloves garlic
1 teaspoon finely sliced fresh galangal
1 tablespoon sliced fresh lemon grass
9 teaspoons finely sliced kaffir lime rind
1 teaspoon chopped coriander root
5 white peppercorns
1 tablespoon roasted coriander seeds
1 teaspoon roasted cumin seeds
1 teaspoon sea salt
1 teaspoon shrimp paste

Preparation

1
Cut the chicken in small pieces.
2
Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add the coconut milk a little at a time, stir until a film of green oil surfaces.
3
Add the chicken and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the chicken is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with sugar and fish sauce. When the mixture returns to the boil add the eggplants, straw mushrooms, baby corn and onion. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
4
Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.
5
Preparation for the Paste:
6
Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
7
Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
8
Add the cumin mixture and shrimp paste, continue pounding until smooth and fine

Tools

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About

Being from Malaysia, I have quite a penchant for Thai food. This could also be explained by the fact that most of my adolescent (high school years) years were spent living in Kedah (a northern Malaysian state that borders Thailand). Anyways…one of my favorite Thai dishes has always been Thai Green Curry.

Thai Green curry (literally sweet green curry) is a variety of curry in Thai cuisine. The name “green” curry derives from the color of the dish. It can be prepared with chicken, beef or fish, but my recipe will feature chicken.

Yield:

4

Added:

Thursday, February 18, 2010 - 11:46am

Creator:

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