Monday, November 14, 2011

Northern Thai Green Curry

Northern Thai Green Curry
2 chicken legs and thighs with bones and skins
6 thai mini green eggplants
a large handful of fresh green beans
1/2 red bell pepper
1/2 onion
A recipe of green curry sauce
1 can of coconut milk
Thai sticky rice

Brown the chicken. Add the onions until soft. Add all of the other vegetables chopped and the curry sauce and coconut milk.

Cook your sticky rice separately. Both pots should simmer for about 20 minutes.

Green Curry Sauce From Scratch
6 green chilis
1 stalk lemon grass
3 cloves garlic
1 inch chunk of galanga
1 tbsp shrimp paste or 2 tbsp fish sauce
1 kaffir lime
10 asian basil leaves
6 kaffir lime leaves
1 tsp coriander seed
1 tsp cumin
1/2 tsp turmeric
salt & pepper

Chop the vegetables. Zest the lime. Simmer everything together.

Thai Mini Green Eggplants

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