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Cooked by: Chef / Ethnicity: Thai cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 1 |
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Directions: ** Separate into 1/2 cup thick, 1/2 cup thin coconut milk. "Thick" is 80%+ cream, and "thin" is more like 30% or less cream, the rest water.
%% or can use beef, pork, pumpkin, potato, or taro root
1. Mix curry paste, sugar, and fish sauce together, and set aside.
2. Place thick coconut milk into sauce pan and cook over medium for 3-5 minutes, stirring occasionally until the coconut oil starts to separate out.
3. Add curry paste, sugar, and fish sauce, stirring until you can smell the aroma of the heating curry paste. Stir constantly.
4. (With chicken, turn heat to low.) Add chicken breast and stir until outside of pieces turn white, then add thin coconut milk.
5. Bring mixture to a boil, add eggplant and kaffir lime leaf. Cook for 2-3 minutes until the chicken is cooked through.
6. Add basil leaves. Stir to combine.
7. remove from heat and serve garnished with a large red chili and basil leaves. | Ingredients:
137/4377 Pint(s) fish sauce
1 large, decoratively sliced chili, red
10 sweet (holy) basil leaves
1 (maple syrup or brown or white) palm sugar
1 small (Asian) eggplant
1 thai green curry paste
1/3 %% (1 whole) thickly sliced chicken breast
1 ** coconut milk
1 Bunch(s) kaffir lime leaf |
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Thai green curry paste (Chiang Mai)
7/5000 Pound(s) salt
1 Clove(s) garlic
1/4 chopped, peeled galanga root
217/10000 Ounce(s) turmeric
1/4 minced peel of lime
1 (lower 1/3, crushed & choppe lemongrass
1/2 Bunch(s) crushed, chopped shallot
1/2 Bunch(s) root of cilantro
2 chopped, fresh basil leaves
3 or more seeded chilies, green
1/8 black peppercorns
217/10000 Ounce(s) roasted cumin
1/2 roasted coriander seeds |
Directions:
1. Place the dry spices (coriander seeds, cumin seeds, peppercorns, salt) into mortar and grind and pound them into powder with pestle.
2. Add the rest of the ingredients and pound until all ingredients form a smooth paste (no chunks allowed!)
If you choose to skip the traditional mortar and pestle by using a blender or food processor, put all the dried spices and salt into the blender, blend them to a powder, and add the rest with 2 TB water. Blend for 3-5 minutes.
NOTE: To store the curry paste, fry 1 part paste to 2 parts oil. When the oil separates, put in container (oil included). Refrigerate or freeze. (Refrigerated, it can last five months.)
Note: This recipe is for one serving of curry, but if you want to make the paste in a larger quantity, then use a blender and double the quantities as much as you like (a multiple of 8 is good -- 16T = 1cup).
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