A photographic food adventure

Posts tagged ‘chicken’

Thai Green Curry

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

Thai Green Curry (6)
[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]
Thai Green Curry (8)

Add the frozen veggies and cook for a couple of minutes [doesn’t matter if they are not completely thawed, because you’ll be simmering it later anyway and it will be well cooked by then]
lThai Green Curry (13)

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.
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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.
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Simmer for about 7 or 8 minutes, stirring occasionally. You want to make sure that everything is well cooked and thawed and flavoured and whatnot. Salt it and pepper it to taste, and you’re done!
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Serve with rice
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Enjoy! 🙂
Maybe I’ll do a Thai red curry sometime. It’d be interesting to see what the differences are. Watch this space!



Hello, With a Side of Hainanese Chicken Rice!

HELLO! My name is Nurul. As you can probably tell, I am the other half of the epic duo that is The Young and Hungry. Ironically, Tory and I met in a Food Tech [or Home Economics for you Americans] class in our first year of high school, and bonded over our passion for writing as well as our love for food.

Fast forward eight years, I find myself studying Forensic Science and Maori Studies [strange combo, i know…] at The University of Otago and therefore spend most of my year in a completely different island to my compadre. We do, however, enjoy some fantastic Wellington coffee when I am holidaying in my hometown for summer…or whenever i find the money to fly home.

Speaking of money, if you are also a student, you will be pleased to find that most of my recipes are relatively low-budget, because I’d much rather spend my government allowance on clothing that I will only ever wear once, and makeup that I don’t need.

ALSO…DO NOT FEAR fellow meat eaters, I love me some meat and so I will be providing that aspect for you guys in my recipes… though vegetarian food is often DEEEELISH too! I also enjoy baking, but don’t have much of a sweet tooth [how lucky for my friends and flatmates!].

Right, enough with the ranting, lets get down to business [“to defeat the Huns”? any Mulan fans out there?]

This recipe was my favourite meal as a child… my mum made this every year on my birthday, and she is the best cook I know. She doesn’t go by recipes [mad skillz.] so i hunted for one that was similar. I got this from The Food Network site: http://www.foodnetwork.com/recipes/saras-secrets/hainanese-chicken-rice-recipe/index.html and just changed it up so it suited what I had in my pantry.
So here we go!!!!!

1 (2-pound) chicken [i used 5 chicken thigh pieces instead]
1 scallion, cut into 1-inch pieces [i used a regular onion instead]
4 slices fresh, peeled ginger [or a couple of teaspoons of bottled ginger paste, depending on what you like. Bottled paste is good for the student budget, and you could also get the combination ginger-garlic paste. YUM.]
3-5 cups of water
6 tablespoon vegetable oil or olive oil
6 to 8 cloves garlic, finely chopped [i prefer to crush mine rather than chop them but whatever suits you]
4 cups long-grain uncooked rice [To be honest, I don’t think the type of rice matters.. I used Basmati]
1 teaspoon fine salt

Slice the onion into thin pieces, and crush the garlic. Remove the fat from the chicken if you need to, and set aside.
Chicken Rice (2)

In a medium sized pot, fry the onion, garlic and ginger until the onions are slightly softened and everything is well mixed.
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Add the chicken pieces and cook for about five minutes [it doesn’t matter if the chicken is not cooked through completely because we will be boiling it anyway].
Chicken Rice (4) Chicken Rice (5)

Fill the pot with water, until the chicken is just covered. Make sure the contents are well mixed, cover, and boil. Lower the heat to a simmer, add salt and pepper to taste [i forgot this the second time i made this and it ended up really bland], and continue to boil gently until the chicken is cooked. [the chicken is cooked when it is completely white on the inside – cut it open and check if you are not sure.]
Chicken Rice (6) Chicken Rice (8)

Take the chicken out of the pot and set aside. Wash the rice and transfer it in a rice cooker pot [or regular pot, depending on how you usually cook your rice]. Pour in the chicken stock mixture [as much as you need to cook the rice, in replacement of the water that you would usually use] Make sure you add all the onion, garlic and ginger bits as well.
Chicken Rice (9) Chicken Rice (10)

Cook the rice as your normally would, then replace the chicken so it reheats with the heat of the rice.
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Serve with your favourite chilli sauce. [as shown below, mine is a mixture of hot chilli sauce, sweet soy sauce, and a wee bit of the stock whisked into it] I also like to pour some of the stock soup that we made onto the rice when i’m ready to eat. This dish goes well with fresh cucumber and tomatoes sliced up on the side, but i didnt have any to take pictures of…oops.

Chicken Rice (12) Chicken Rice (13)

Hope you enjoy it!