Grilled fish with lime leaves and lemon grass
4 trout or mackerel fillets (Dan's note: or salmon)
2 cloves garlic, sliced
8 kaffir lime leaves, shredded
3 stalks lemon grass, 2 inches each, peeled and finely chopped
1 tbsp lime juice
1 tsp sugar
1 tbsp fish sauce
2 tbsp vegetable oil
dipping sauce:
2-3 red chilies, chopped
2 cloves garlic, chopped
2 tbsp lime juice
1 tsp sugar
Mix everything but the fish in a shallow dish. Add the fish and marinate for 1 hour, turning once or twice. Heat a grill on high, place the fish on a foil-lined rack. Grill 8-10 minutes, turning once, spooning marinade over fish. To make the dipping sauce, grind the chilies and garlic, and add the lime juice and sugar.
Source: Real Thai by Terry Tan
Showing posts with label thai. Show all posts
Showing posts with label thai. Show all posts
Sunday, July 17, 2011
Thursday, December 30, 2010
Som Tam 2
1/4 cup chopped tomatoes
1/2 tsp red and green chilis
5-6 one-inch cut pieces of green bean (optional)
1 tsp chopped garlic
2 tbsp roasted cashews or peanuts
1 lime's juice
2 tbsp. soy sauce
2 tbsp. sugar water
Grated or matchstick-size green papaya (ideal) or carrot, cucumber, beet, or green mango
Smash the nuts, garlic, and chilis in a mortar and pestle. Add the green beans and tomatoes, mix a bit. Add the lime juice, soy sauce, and sugar water, mix well. Add the papaya or whatever and mix well.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010
1/2 tsp red and green chilis
5-6 one-inch cut pieces of green bean (optional)
1 tsp chopped garlic
2 tbsp roasted cashews or peanuts
1 lime's juice
2 tbsp. soy sauce
2 tbsp. sugar water
Grated or matchstick-size green papaya (ideal) or carrot, cucumber, beet, or green mango
Smash the nuts, garlic, and chilis in a mortar and pestle. Add the green beans and tomatoes, mix a bit. Add the lime juice, soy sauce, and sugar water, mix well. Add the papaya or whatever and mix well.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010
Pumpkin "hummus"
1 tbsp sesame seeds
2 tbsp cashews (or walnuts or peanuts)
3-4 tbsp steamed/boiled pumpkin (or other winter squash, sweet dumpling squash is good)
A few coriander leaves
1 tsp soy sauce
Smash the sesame seeds and cashews in a mortar and pestle (or food processor). Add the pumpkin, leaves, and sauce.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010
2 tbsp cashews (or walnuts or peanuts)
3-4 tbsp steamed/boiled pumpkin (or other winter squash, sweet dumpling squash is good)
A few coriander leaves
1 tsp soy sauce
Smash the sesame seeds and cashews in a mortar and pestle (or food processor). Add the pumpkin, leaves, and sauce.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010
Green Curry 2
1 tsp green chili paste
1 kaffir lime leaf, crushed
1 slice galangal, crushed
1 inch cut lemon grass
1/2 cup coconut milk
1 handful vegetables (like eggplant, green bean, squash, carrot, onions)
6 tbsp water
1 tbsp soy sauce
1 tsp sugar
3 tbsp coconut milk
chopped mint and/or thai basil (3-4 leaves)
Fry the chili paste. Add everything up to the vegetables (but only half of the coconut milk), cook until thick. Add water, soy sauce, and sugar. Add the rest of the coconut milk and mint/basil.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010
Massaman Curry
Chopped carrot, onion, tomato
1/2 tsp. red chili paste
1 tsp. curry powder
3 tbsp water
1/2 cup coconut milk
1 tbsp soy sauce
2 tsp sugar
1 handful vegetables, like steamed sweet potato or pumpkin
1 tbsp tofu
1 tsp lime juice
Fry the carrot, onion, tomato, chili paste, and curry powder in a wok. Add a little water to stop it from burning if necessary. Add water and most of the coconut milk, cook until thick. Add the soy sauce, sugar, vegetables, and tofu, mix well. Add the rest of the coconut milk and lime juice.
For Penang curry, replace the curry powder with cumin powder.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010
1/2 tsp. red chili paste
1 tsp. curry powder
3 tbsp water
1/2 cup coconut milk
1 tbsp soy sauce
2 tsp sugar
1 handful vegetables, like steamed sweet potato or pumpkin
1 tbsp tofu
1 tsp lime juice
Fry the carrot, onion, tomato, chili paste, and curry powder in a wok. Add a little water to stop it from burning if necessary. Add water and most of the coconut milk, cook until thick. Add the soy sauce, sugar, vegetables, and tofu, mix well. Add the rest of the coconut milk and lime juice.
For Penang curry, replace the curry powder with cumin powder.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010
Pad Thai 2
Chopped carrot, onion, tomato, tofu
Minced garlic
Minced chili (optional)
1 beaten raw egg
Chicken/seafood (optional)
3 tbsp water
1 portion of presoaked noodles (soak for a couple hours, or just pour boiling water over them)
1 tbsp soy sauce
1 tsp sugar
1 tbsp mixed bean sprouts and chopped green onion
1/2 tbsp crushed roasted peanuts or cashews
1 tsp chili flakes
Juice from 1/4 lime
Fry the carrot, onion, tomato, tofu, garlic, and chili in a wok. Move them to the side of the wok, then add the egg to the bottom. When the egg is nearly cooked through like an omelette, flip it, break it into pieces, and push it aside. Add the noodles and the water, mix well. Add the soy sauce, sugar, sprouts, green onion, and nuts. Add the chili flakes and lime juice.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010
Minced garlic
Minced chili (optional)
1 beaten raw egg
Chicken/seafood (optional)
3 tbsp water
1 portion of presoaked noodles (soak for a couple hours, or just pour boiling water over them)
1 tbsp soy sauce
1 tsp sugar
1 tbsp mixed bean sprouts and chopped green onion
1/2 tbsp crushed roasted peanuts or cashews
1 tsp chili flakes
Juice from 1/4 lime
Fry the carrot, onion, tomato, tofu, garlic, and chili in a wok. Move them to the side of the wok, then add the egg to the bottom. When the egg is nearly cooked through like an omelette, flip it, break it into pieces, and push it aside. Add the noodles and the water, mix well. Add the soy sauce, sugar, sprouts, green onion, and nuts. Add the chili flakes and lime juice.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010
Isaan
Isaan, which is like Larb. From NE Thailand/Laos area.
Chopped carrot, onion, vegetables, tofu, and vegetarian sausage
1 tbsp soy sauce
1/2 tsp sugar
2 tbsp TVP (optional)
1/2 tbsp roast rice powder
1/2 tsp Tom Yum paste
1 tsp lime juice
extra chili powder (optional)
1 tbsp cilantro
1 tbsp chopped onion
1 tsp finely chopped kaffir lime leaves
1 tsp finely chopped lemon grass
mint (optional)
Pour a little water into a bowl. Add vegetables, tofu, and vegetarian sausage. Cook until nearly dry, then turn off heat. Add everything up to the chili powder. Add everything else. Eat with sticky rice, hot or cold.
Dan's note: you can use mushrooms instead of the TVP and vegetarian sausage. Half wood ears and half king oysters works pretty well.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010
Chopped carrot, onion, vegetables, tofu, and vegetarian sausage
1 tbsp soy sauce
1/2 tsp sugar
2 tbsp TVP (optional)
1/2 tbsp roast rice powder
1/2 tsp Tom Yum paste
1 tsp lime juice
extra chili powder (optional)
1 tbsp cilantro
1 tbsp chopped onion
1 tsp finely chopped kaffir lime leaves
1 tsp finely chopped lemon grass
mint (optional)
Pour a little water into a bowl. Add vegetables, tofu, and vegetarian sausage. Cook until nearly dry, then turn off heat. Add everything up to the chili powder. Add everything else. Eat with sticky rice, hot or cold.
Dan's note: you can use mushrooms instead of the TVP and vegetarian sausage. Half wood ears and half king oysters works pretty well.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010
Tom Yum 2
2 cups water or so
To make Tom Kha instead, reduce the water and add more coconut milk.
2 kaffir lime leaves
2 slices galangal
2 half-inch pieces of lemongrass
chopped carrot, onion, tomato, fried/boiled tofu, and vegetables
2 tbsp soy sauce
1 tsp brown sugar
1 tbsp green onions and/or cilantro
1 tsp lime juice
1 tsp Tom Yum paste
1 tbsp coconut milk
chili, garlic, and basil (optional)
Boil water. Add kaffir lime leaves, galangal, and lemongrass. Add all the vegetables and tofu. Wait 4 minutes, then add soy sauce and brown sugar. Simmer until vegetables are tender, but before all water is gone. Add everything else.
To make Tom Kha instead, reduce the water and add more coconut milk.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010
Sunday, December 26, 2010
Thai Fried Cashew Nut with Chicken
Fried cashew nut with chicken
50 g. chicken
50 g. cashew nut or almond
30 g. jelly mushrooms, sliced into 1 cm. width
2 baby corns, diced
1/2 large onion
2 tbsp. spring onion
1 tbsp. chopped garlic
5 g. dried chili, sliced
1/2 tbsp fish sauce or soy sauce
2 tbsp. oyster sauce or mushroom sauce
1 tsp. sugar
2 tbsp. oil
Stir-fry cashews, remove. Fry garlic, then chicken, then mushrooms, onions, baby corn, dried chilis. Add oyster sauce, fish sauce, and sugar, then green onion and fried cashews, stir until cooked.
Source: Baan Thai cookery school, Chiang Mai, May 2010
50 g. chicken
50 g. cashew nut or almond
30 g. jelly mushrooms, sliced into 1 cm. width
2 baby corns, diced
1/2 large onion
2 tbsp. spring onion
1 tbsp. chopped garlic
5 g. dried chili, sliced
1/2 tbsp fish sauce or soy sauce
2 tbsp. oyster sauce or mushroom sauce
1 tsp. sugar
2 tbsp. oil
Stir-fry cashews, remove. Fry garlic, then chicken, then mushrooms, onions, baby corn, dried chilis. Add oyster sauce, fish sauce, and sugar, then green onion and fried cashews, stir until cooked.
Source: Baan Thai cookery school, Chiang Mai, May 2010
Larb
Larb (minced meat salad)
150 g. boiled minced chicken, pork, or mixed wood ear and king oyster mushrooms
1/2 tsp. ground chili
2 tbsp. roasted rice powder (or dry breadcrumbs, but roasted rice is a lot better.)
5 thinly sliced shallots
3 sliced green onions
1 tbsp. fish sauce or soy sauce
2 tbsp. lime juice
1/2 tsp. sugar
7-10 mint leaves
2 tbsp. sliced cilantro leaves
Combine minced chicken, chili, roasted rice, shallots, green onions, fish sauce, and lime juice, toss gently. Add mint leaves and cilantro, toss again. Serve with lettuce, Chinese cabbage, cucumber, long bean, and spring onion.
Source: Baan Thai cookery school, Chiang Mai, May 2010
150 g. boiled minced chicken, pork, or mixed wood ear and king oyster mushrooms
1/2 tsp. ground chili
2 tbsp. roasted rice powder (or dry breadcrumbs, but roasted rice is a lot better.)
5 thinly sliced shallots
3 sliced green onions
1 tbsp. fish sauce or soy sauce
2 tbsp. lime juice
1/2 tsp. sugar
7-10 mint leaves
2 tbsp. sliced cilantro leaves
Combine minced chicken, chili, roasted rice, shallots, green onions, fish sauce, and lime juice, toss gently. Add mint leaves and cilantro, toss again. Serve with lettuce, Chinese cabbage, cucumber, long bean, and spring onion.
Source: Baan Thai cookery school, Chiang Mai, May 2010
Pad Thai
Pad Thai
250 grams rice noodle
50 grams chicken
3 tbsp oil
20 g. chinese chive or green onion
1 tsp. sugar
2 tbsp. fish sauce or soy sauce
2 tbsp. oyster sauce or mushroom fake-oyster sauce
1 egg
30 g. bean sprouts or cabbage
1 tbsp. chopped garlic
50 g. tofu, diced
1/2 c. water
Fry garlic in oil, then chicken and tofu, stir until the chicken is cooked. Add egg, scramble around. Add noodles and water, stir until tender. Season with sauces and sugar. Add sprouts and green onions, serve with fresh vegetables and/or lime juice, peanuts, and ground chilis.
Source: Baan Thai cookery school, Chiang Mai, May 2010
250 grams rice noodle
50 grams chicken
3 tbsp oil
20 g. chinese chive or green onion
1 tsp. sugar
2 tbsp. fish sauce or soy sauce
2 tbsp. oyster sauce or mushroom fake-oyster sauce
1 egg
30 g. bean sprouts or cabbage
1 tbsp. chopped garlic
50 g. tofu, diced
1/2 c. water
Fry garlic in oil, then chicken and tofu, stir until the chicken is cooked. Add egg, scramble around. Add noodles and water, stir until tender. Season with sauces and sugar. Add sprouts and green onions, serve with fresh vegetables and/or lime juice, peanuts, and ground chilis.
Source: Baan Thai cookery school, Chiang Mai, May 2010
Som Tam
Som tam (papaya salad)
50 g. papaya, carrot, or cucumber, shredded or matchsticks
10 small garlic cloves
1-3 chilies
1/2 tomato, cut quarter
1 chinese long bean, in 1-inch slices (or green beans)
20 g. peanut
2 tbsp. fish sauce (or 1 tsp. salt)
1-2 limes, cut quarter
1 tbsp. palm sugar or brown sugar
optional: anchovies, fermented crab claws
Tenderly pound garlic, chili, and Chinese long bean. Add palm sugar, lime, fish sauce, and pound until the palm sugar is dissolved.
Add the papaya and tomato, mix well. Top with peanuts, serve with fresh vegetables.
Source: Baan Thai cookery school, Chiang Mai, May 2010
50 g. papaya, carrot, or cucumber, shredded or matchsticks
10 small garlic cloves
1-3 chilies
1/2 tomato, cut quarter
1 chinese long bean, in 1-inch slices (or green beans)
20 g. peanut
2 tbsp. fish sauce (or 1 tsp. salt)
1-2 limes, cut quarter
1 tbsp. palm sugar or brown sugar
optional: anchovies, fermented crab claws
Tenderly pound garlic, chili, and Chinese long bean. Add palm sugar, lime, fish sauce, and pound until the palm sugar is dissolved.
Add the papaya and tomato, mix well. Top with peanuts, serve with fresh vegetables.
Source: Baan Thai cookery school, Chiang Mai, May 2010
Tom Yum
Tom yum
75 g. prawn, chicken, seafood, or oyster mushroom
30 g. straw mushroom or oyster mushroom
2 c. water
3 chilies
1/2 onion, sliced
1/2 tomato, sliced
3 kaffir lime leaves
1 lemongrass, sliced diagonally
2 sliced galangal
3 tbsp. lime juice
3 tbsp. fish sauce or soy sauce
1 tsp. sugar
1 tsp. roasted Tom Yum chili paste
1 coriander
1 sliced green onion
Heat water with kaffir lime, galangal, lemongrass. Add chicken, boil until cooked. Add mushroom, onion, tomato, and add everything else.
Source: Baan Thai cookery school, Chiang Mai, May 2010
75 g. prawn, chicken, seafood, or oyster mushroom
30 g. straw mushroom or oyster mushroom
2 c. water
3 chilies
1/2 onion, sliced
1/2 tomato, sliced
3 kaffir lime leaves
1 lemongrass, sliced diagonally
2 sliced galangal
3 tbsp. lime juice
3 tbsp. fish sauce or soy sauce
1 tsp. sugar
1 tsp. roasted Tom Yum chili paste
1 coriander
1 sliced green onion
Heat water with kaffir lime, galangal, lemongrass. Add chicken, boil until cooked. Add mushroom, onion, tomato, and add everything else.
Source: Baan Thai cookery school, Chiang Mai, May 2010
Green Curry
Green curry
200 grams chicken or tofu
1 tbsp green curry paste
2 thai eggplants, cut quarter
2 baby corns, carrots, or broccoli, diced
2 c. coconut milk
10 leaves sweet basil
2 kaffir lime leaves, tear the stem off
1 red chili
2 tbsp. fish sauce or soy sauce
1 tsp. sugar
3 tbsp. oil
Put the oil in the wok over low heat, fry the curry paste until fragrant. Add chicken and 1/2 c. coconut milk, stir until chicken is cooked. Add the rest of the coconut milk, boil. Add vegetables, then fish sauce and sugar, then basil, lime leaves, and chilis.
Source: Baan Thai cookery school, Chiang Mai, May 2010
200 grams chicken or tofu
1 tbsp green curry paste
2 thai eggplants, cut quarter
2 baby corns, carrots, or broccoli, diced
2 c. coconut milk
10 leaves sweet basil
2 kaffir lime leaves, tear the stem off
1 red chili
2 tbsp. fish sauce or soy sauce
1 tsp. sugar
3 tbsp. oil
Put the oil in the wok over low heat, fry the curry paste until fragrant. Add chicken and 1/2 c. coconut milk, stir until chicken is cooked. Add the rest of the coconut milk, boil. Add vegetables, then fish sauce and sugar, then basil, lime leaves, and chilis.
Source: Baan Thai cookery school, Chiang Mai, May 2010
Curry Paste
Red, Yellow, or Green Curry Paste
5 dried red chilies, soaked in water
3 tbsp. chopped shallots
1 tbsp. minced garlic
50 g. chopped galangal
1/2 tbsp chopped lemongrass
1 tsp. krachai (lesser ginger)
1 tsp. shrimp paste (or salt)
1/2 tsp. chopped kaffir lime peel
1 tsp. coriander root (or stem)
1 tsp. turmeric root (or powder)
Pound together garlic, lemongrass, kaffir lime peel, galangal, coriander root. Add krachai, turmeric root, shallot, and pound well. Add red chilis, then shrimp paste, and pound until smooth and fine.
To make yellow curry paste instead, add Indian curry powder, leave out the shrimp paste and the krachai. To make green curry paste instead, use 15 green fresh chilis instead of red, and add them at the start instead of the end.
Source: Baan Thai cookery school, Chiang Mai, May 2010
5 dried red chilies, soaked in water
3 tbsp. chopped shallots
1 tbsp. minced garlic
50 g. chopped galangal
1/2 tbsp chopped lemongrass
1 tsp. krachai (lesser ginger)
1 tsp. shrimp paste (or salt)
1/2 tsp. chopped kaffir lime peel
1 tsp. coriander root (or stem)
1 tsp. turmeric root (or powder)
Pound together garlic, lemongrass, kaffir lime peel, galangal, coriander root. Add krachai, turmeric root, shallot, and pound well. Add red chilis, then shrimp paste, and pound until smooth and fine.
To make yellow curry paste instead, add Indian curry powder, leave out the shrimp paste and the krachai. To make green curry paste instead, use 15 green fresh chilis instead of red, and add them at the start instead of the end.
Source: Baan Thai cookery school, Chiang Mai, May 2010
Monday, May 31, 2010
Tom Yum Paste
Makes approx. 3/4 cup Tom Yum paste, enough to marinate up to 4 pieces fish or chicken, OR to make 1 pot of soup
4 Tbsp. finely minced lemongrass
5 cloves garlic
1 thumb-size piece galangal, sliced
1 fresh red chili, sliced, OR 1/2 to 3/4 tsp. dried crushed chili (or substitute cayenne pepper)
1/4 cup fresh coriander
2 Tbsp. fish sauce
2 Tbsp. vegetable oil
1/2 tsp. dark soy sauce (OR substitute 1 tsp. regular soy sauce)
1/2 tsp. shrimp paste
1/4 cup fresh-squeezed lime juice
3 heaping tsp. palm sugar OR brown sugar
2 spring onions, sliced
Mortar and pestle them all up!
Thursday, May 22, 2008
Satay 3
Chicken Satay
Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version.
You can of course also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body.
Ingredients
1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
about 1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder (Thais use a mix called "phom kari", but an Indian style Madras curry powder is fine)
pinch turmeric powder (it's only a colorant, so very little!)
8 tablespoons coconut milk
3 tablespoons palm sugar
Method
The chicken is beaten flat, using the flat of the blade of a heavy cleaver (or using a meat-tenderising mallet, or the 'sahk' of the mortar and pestle (i.e. the grinding piece, not the bowl :-) -- in Thailand these are usually granite. You could also use a rolling pin...)
The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor (coffee grinder...) The ingredients are then combined to form a marinade, and the chicken is marinated overnight.
The pieces of chicken are then threaded on the 8" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.
The completed sticks are then grilled, broiled or barbecued on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.
Regards
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
Dan's notes: This is probably the best Satay. Maybe the best chicken I've made in a long time. Pounding + marinating = super tender. Plus, the flavor is awesome.
Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version.
You can of course also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body.
Ingredients
1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
about 1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder (Thais use a mix called "phom kari", but an Indian style Madras curry powder is fine)
pinch turmeric powder (it's only a colorant, so very little!)
8 tablespoons coconut milk
3 tablespoons palm sugar
Method
The chicken is beaten flat, using the flat of the blade of a heavy cleaver (or using a meat-tenderising mallet, or the 'sahk' of the mortar and pestle (i.e. the grinding piece, not the bowl :-) -- in Thailand these are usually granite. You could also use a rolling pin...)
The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor (coffee grinder...) The ingredients are then combined to form a marinade, and the chicken is marinated overnight.
The pieces of chicken are then threaded on the 8" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.
The completed sticks are then grilled, broiled or barbecued on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.
Regards
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
Dan's notes: This is probably the best Satay. Maybe the best chicken I've made in a long time. Pounding + marinating = super tender. Plus, the flavor is awesome.
Green Curry Chicken
Green Curry Chicken
Ingredients:
2 medium zucchini or 2 long purple Asian eggplants
1 1/2 cups unsweetened coconut milk
2 to 3 tablespoons green curry paste
3/4 pound boneless chicken thighs or breast, cut in big, bite-sized pieces
1 1/2 cups chicken broth or water
2 tablespoons fish sauce
1 tablespoon palm sugar or brown sugar
6 to 8 wild lime leaves, torn or cut in half (optional)
A handful of fresh Asian or Italian basil leaves, plus basil sprigs for garnish
Source: Quick & Easy Thai by Nancie McDermott from Chronicle Books
Green curry gets its name from the profusion of fresh hot green chilies fortifying the curry paste, rather than from the color of the finished curry. Some say it is the hottest of all Thai curries, but curry heat depends both upon how a given curry paste is made, and how much of it the cook stirs into the curry pot. The classic green curry uses chicken with lots of golf-ball-sized Thai eggplant, known as makeua poh, along with a flourish of the tiny, fragrant eggplant called makeua peuang, which adds a unique herbal note to the curry. I like it with chicken thighs cut into generous chunks and zucchini or yellow squash, or some of both. Long purple Asian eggplant makes a fabulous alternative. The lime leaves and basil are lovely, but not essential to a great green curry.
Cut the zucchini in half lengthwise and then crosswise into 1-inch chunks; set aside. In a medium saucepan or heavy skillet, bring 3/4 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook 2 minutes more, tossing to coat it with the sauce.
Add the remaining 3/4 cup coconut milk, the chicken broth, zucchini, fish sauce, palm sugar, and about half the wild lime leaves, if using, and bring to a gentle boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the zucchini is tender but still firm, 8 to 10 minutes. Remove from the heat and stir in the remaining lime leaves and the fresh basil leaves. Garnish with a few sprigs of fresh basil and serve hot or warm.
Dan's notes: If you don't add the broth, and you have all the ingredients, this actually works... you may have to cook things a little longer. The zucchini gets a little soggy.
Ingredients:
2 medium zucchini or 2 long purple Asian eggplants
1 1/2 cups unsweetened coconut milk
2 to 3 tablespoons green curry paste
3/4 pound boneless chicken thighs or breast, cut in big, bite-sized pieces
1 1/2 cups chicken broth or water
2 tablespoons fish sauce
1 tablespoon palm sugar or brown sugar
6 to 8 wild lime leaves, torn or cut in half (optional)
A handful of fresh Asian or Italian basil leaves, plus basil sprigs for garnish
Source: Quick & Easy Thai by Nancie McDermott from Chronicle Books
Green curry gets its name from the profusion of fresh hot green chilies fortifying the curry paste, rather than from the color of the finished curry. Some say it is the hottest of all Thai curries, but curry heat depends both upon how a given curry paste is made, and how much of it the cook stirs into the curry pot. The classic green curry uses chicken with lots of golf-ball-sized Thai eggplant, known as makeua poh, along with a flourish of the tiny, fragrant eggplant called makeua peuang, which adds a unique herbal note to the curry. I like it with chicken thighs cut into generous chunks and zucchini or yellow squash, or some of both. Long purple Asian eggplant makes a fabulous alternative. The lime leaves and basil are lovely, but not essential to a great green curry.
Cut the zucchini in half lengthwise and then crosswise into 1-inch chunks; set aside. In a medium saucepan or heavy skillet, bring 3/4 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook 2 minutes more, tossing to coat it with the sauce.
Add the remaining 3/4 cup coconut milk, the chicken broth, zucchini, fish sauce, palm sugar, and about half the wild lime leaves, if using, and bring to a gentle boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the zucchini is tender but still firm, 8 to 10 minutes. Remove from the heat and stir in the remaining lime leaves and the fresh basil leaves. Garnish with a few sprigs of fresh basil and serve hot or warm.
Dan's notes: If you don't add the broth, and you have all the ingredients, this actually works... you may have to cook things a little longer. The zucchini gets a little soggy.
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