Saturday, May 27, 2006
Quick Thai Green Curry
By Leon Gruneberg
I love this curry because it is one of the few dishes that manage to be red hot, hot, hot and yet delicate and fragrant at the same time
WARNING: THIS DISH IS HOT! (About as hot as a Vindaloo)
INGREDIENTS
1 Pack of cooked chicken breast strips (250 gramme)
1 Can of bamboo shoots
1 red pepper
1 green pepper
2 green chillies
1 can of coconut milk
1 jar of Thai green curry paste
cooking oil
Serve with Jasmine rice (cook according to instructions on the pack)
COOKING INSTRUCTIONS
1. Prepare chillies and peppers - Chop and de-seed your chillies. de-seed the peppers and cut into thin strips.
2. Prepare cans - open the can of coconut milk, open and drain the can of bamboo shoots.
3. Stir fry the peppers and bamboo shoots - Heat your oil until sizzling. Add the bamboo shoots and peppers and fry until they begin to soften.
4. Add to your wok - Add the chicken and chillies and fry until the chicken starts to brown
5. Adding the sauce - Add the curry paste and stir to coat everything in it. Fry for about one minute.
6. Adding the coconut milk - Pour the coconut milk into your wok, then fill the empty can with water and add this to your wok as well. Stir, bring to the boil. Simmer for five or six minutes then serve.
TIP: If you stop between point 4 and 5 to put your rice on then the rice and curry will be finished at about the same time.
# posted by Anonymouse @ 1:41 PM 
