YAAAAYYYY Semester One is finally over! 🙂
Now that I’m on holiday for a little while, I figured I should take this time to do a bit of posting before I’m thrown back into uni! And also to apologize for being so slacker, but as Tory said, we post when we can! This holiday should be interesting, ideally, I’d like to do lots of baking, but we’ll see how that pans out.
Hope you enjoy this Thai Chicken Green Curry. What you’ve heard, if anything, about Thai Green Curry is true, its not for the faint-hearted, but I encourage you to give it a go!! Train yourself, spicy food is awesome!
400g chicken breast, cubed
half an onion, diced
1 teaspoon crushed garlic [or 2-3 cloves garlic]
1 teaspoon crushed ginger
1 cup frozen veggies of your choice [you could use a mixture of fresh vegetables as well if you’d rather. Frozen is just easier, and cheaper]
1 packet Thai Green Curry Paste [or 2-3 tablespoons if it’s from a jar]
1 small tin (200mL) coconut cream
1-2 tablespoons milk
salt and pepper to taste
[ignore the giant bottle of coffee in this picture… aaaaallllllll mine muahahaha]
Fun Fact: I hate that chopping board. I am going to buy us a new one when I get the chance/money.
In a wok, heat up some oil on high heat and fry the onion for a minute or two
Add the chicken, ginger and garlic [I’ve learned the hard way that if you add the bottle ginger and garlic with the onion it tends to splatter into your face way more than it does if you add it with the chicken…but risk it if you dare. I don’t think it makes that much of a difference..]
Fry for approximately 5-7 minutes or until the chicken is well cooked [you can never be too careful with chicken. even when you think it’s cooked, cut a bigger piece to double check that it’s not pink on the inside]
Now’s the time to add the green curry paste, whether you are using it from a jar or from a packet. If you’re using the packet, add all of it, and if you’re using the jar, guesstimate as to how much you’ll need depending on how must spice you can handle. Mix this in well with the chicken and vegetables, and let it cook for a couple of minutes, you’ll know it’s doing its job when your entire kitchen smells amazing.
After about 2-3 minutes, pour in the teeny tiny can of coconut cream [you can get a 400mL can, but i’d rather use the smaller can with a bit of milk for two reasons: 1) its healthier, because coconut cream is high in fat, and 2) coconut cream has a distinct flavour so using a smaller amount ensures that the spices in the green curry paste isn’t overpowered.]
Because some of the coconut cream will still be at the bottom of the can, and we hate waste, use two or three tablespoons of milk to rinse the can and pour it in. Don’t use too much milk because again, the flavour will get weaker the more you use. Mix this well and lower the heat.
Maybe I’ll do a Thai red curry sometime. It’d be interesting to see what the differences are. Watch this space!