Monday, 22 May 2017

Green Curry

We all love Indian, Indonesian, Thai and Chinese food from time to time.
This recipe is from 24Kitchen with a bit of my self and although it was very nice, there have been a discussion that this isn't a Thai Green Curry as it was said.
I really don't care how you call it, but it was very tasty.

Don't worry if you cannot buy all ingredients.

Shopping list:

• 300 g (pandan) rice
• 600 ml of water
• 2 cm fresh ginger
• 2 cloves of garlic
• 2 stems of lemongrass
• 1 bunch of coriander
• 2 tablespoons of green curry paste
• olive oil
• 400 g chicken fillets
• 1 onion
• 1 lime
• 200 g of bean sprouts
• 1 tin of coconut milk (or use the one you have to melt in water..even better)
• 2 tablespoons of fish sauce/stock  (it doesn't matter if you don't have this)

How to prepare the dish
• Cut or grate the ginger.
• Peel the garlic.
• Cut  the lemon grass into pieces.
• Remove the stalks of the coriander and cut the leaves roughly.
• Prepare the garlic, ginger, coriander stalks, lemon grass and the green curry paste in the bar mixer for marinade. Make the mixture smooth with a spoon of olive oil.
• Cut the chicken into pieces and mix with the marinade.
• Peel and chop the onion.
• Heat a spoon of oil in a wok and fruit the onion. Add the chicken and bake for about 4 minutes.
• Remove the ends of the beans, halve the beans and add.
• Zest the lime. Halve the lime and add the juice together with the lime zest.
• Add the coconut milk and a small spoon of water and boil for about 5 minutes.
• Bring the curry to taste with the fish sauce, a little salt and freshly ground pepper.
• Cut the coriander leaves into pieces. Add half and warm briefly.