Vida se resep:
8 skinless and boneless chicken breasts
1 Tin Coconut Milk or for a creamier sauce, use Coconut Cream
1 Red Bell Pepper
3-4 medium zucchini’s
GREEN CURRY PASTE:
...
1 Tin Coconut Milk or for a creamier sauce, use Coconut Cream
1 Red Bell Pepper
3-4 medium zucchini’s
GREEN CURRY PASTE:
...
• 4 small green Thai chilies, OR substitute 1 to 2 jalapeno peppers
• 1/4 cup purple onion, diced
• 4 cloves garlic, minced
• 1 thumb-size piece galangal OR ginger, grated
• 1 stalk fresh minced lemongrass OR 3 Tbsp. frozen or bottled prepared lemongrass
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 3/4 to 1 tsp. shrimp paste
• 1 (loose) cup fresh coriander, chopped
• 1/2 tsp. ground white pepper 3 Tbsp. fish sauce
• 1 tsp. brown sugar
• 2 Tbsp. lime juice
• Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of coconut milk to help blend ingredients. Set aside.
• Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
• Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of coconut milk, reserving 2-3 Tbsp. per serving portion for later.
• Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
• Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
• Add the red bell pepper and zucchini, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
• Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk.
• Serve this curry in bowls with rice served separately, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk, and ENJOY!
• 1/4 cup purple onion, diced
• 4 cloves garlic, minced
• 1 thumb-size piece galangal OR ginger, grated
• 1 stalk fresh minced lemongrass OR 3 Tbsp. frozen or bottled prepared lemongrass
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 3/4 to 1 tsp. shrimp paste
• 1 (loose) cup fresh coriander, chopped
• 1/2 tsp. ground white pepper 3 Tbsp. fish sauce
• 1 tsp. brown sugar
• 2 Tbsp. lime juice
• Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of coconut milk to help blend ingredients. Set aside.
• Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
• Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of coconut milk, reserving 2-3 Tbsp. per serving portion for later.
• Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
• Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
• Add the red bell pepper and zucchini, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
• Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk.
• Serve this curry in bowls with rice served separately, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk, and ENJOY!
