Thai Curry
Ingredients (3 servings):
- 1 tbsp vegetable oil,
- 2 tbsp red or green curry paste,
- 1 tbsp granulated (raw) sugar,
- 2 stalks lemongrass fat ends bashed with a rolling pin,
- 400 g chicken breasts, cubed,
- 400--500 ml coconut milk (shake/mix well before use),
- 1 tbsp Thai fish sauce,
- a handful of cilantro, roughly chopped,
- 1 tbsp lime juice,
- 140 g (one small can) bamboo shoots, water discarded,
- 1/2 -- 1 small Habanero chili, deseeded and chopped finely,
- additional ingredients:
- 1 red pepper, sliced into strips the size of the chicken cubes (good for red curry),
- a piece of an aubergine, cubed (good for green curry),
- 6 shiitake mushrooms (soaked for 1 hour before cooking, sliced with the leg discarded),
- ...
Algorithm:
- Heat the vegetable oil in a wok.
- Add the sugar, curry paste, and lemongrass and stir-fry over high heat for ~ 1 minute.
- Lower the heat a bit and stir in the chicken cubes to be covered with the curry paste.
- Add the coconut milk, bamboo shoots, fish sauce, chili and the rest of ingredients, and bring to boil.
- Simmer for 25--30 minutes, until the sauce thickens.
- Add the cilantro and lime juice.
- Let it sit for a few minutes to cool down. Serve with rice.
Source:
http://en.wikibooks.org/wiki/Cookbook:Thai_Green_Curry
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