CASPER
New member
PROPER THAI CHICKEN CURRY
Main Dish:
2 large chicken breasts, thinly sliced
1 medium red onion, segmented asian style
1/2 medium red & 1/2 medium green bell pepper, sliced
1 medium carrot, peeled, cut in half lengthways & sliced on the bias
2 medium stalks celery, sliced on the bias
Sauce:
1 440ml (about 2 cups) can coconut cream
4 good cloves garlic, sliced
1 inch knob ginger, peeled and sliced
2 medium hot chillies, chopped
1 tbsp. fresh coriander root, chopped
1 tbsp. palm sugar
2 tbsp. fish sauce
juice of one good sized lime
extras
roughly chopped coriander
roughly chopped sweet basil
First prepare herb and spice mix.
In a mortar and pestle place garlic, ginger, chilli, coriander root and palm sugar. Pound to a paste then add fish sauce, lime juice and season to taste. Set aside.
Heat a medium wok over high heat and add coconut cream. Reduce heat to medium and watch carefully until coconut oil starts to separate from coconut liquid. Add chicken, cook for approximately two minutes and remove. Set aside.
Reheat liquid then add prepared paste, vegetables and half the herbs. Simmer for approximately five minutes or until vegetables are "al dente".
Toss with remaining herbs and serve immediately with steamed rice, fried noodles or Asian greens tossed in ketchup manis.
Serves 4.
Main Dish:
2 large chicken breasts, thinly sliced
1 medium red onion, segmented asian style
1/2 medium red & 1/2 medium green bell pepper, sliced
1 medium carrot, peeled, cut in half lengthways & sliced on the bias
2 medium stalks celery, sliced on the bias
Sauce:
1 440ml (about 2 cups) can coconut cream
4 good cloves garlic, sliced
1 inch knob ginger, peeled and sliced
2 medium hot chillies, chopped
1 tbsp. fresh coriander root, chopped
1 tbsp. palm sugar
2 tbsp. fish sauce
juice of one good sized lime
extras
roughly chopped coriander
roughly chopped sweet basil
First prepare herb and spice mix.
In a mortar and pestle place garlic, ginger, chilli, coriander root and palm sugar. Pound to a paste then add fish sauce, lime juice and season to taste. Set aside.
Heat a medium wok over high heat and add coconut cream. Reduce heat to medium and watch carefully until coconut oil starts to separate from coconut liquid. Add chicken, cook for approximately two minutes and remove. Set aside.
Reheat liquid then add prepared paste, vegetables and half the herbs. Simmer for approximately five minutes or until vegetables are "al dente".
Toss with remaining herbs and serve immediately with steamed rice, fried noodles or Asian greens tossed in ketchup manis.
Serves 4.