2 February 2014

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),
    • ...
  1. Heat the vegetable oil in a wok.
  2. Add the sugar, curry paste, and lemongrass and stir-fry over high heat for ~ 1 minute.
  3. Lower the heat a bit and stir in the chicken cubes to be covered with the curry paste.
  4. Add the coconut milk, bamboo shoots, fish sauce, chili and the rest of ingredients, and bring to boil.
  5. Simmer for 25--30 minutes, until the sauce thickens.
  6. Add the cilantro and lime juice.
  7. 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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