Foodarrific

Our school day lunches have been rather run-of-the-mill of late due to our hectic schedule. So I try to spice things up during the weekends and school breaks. This time I decided to surprise my daughters with Thai green curry for lunch.

This is a dish I can only prepare when I have ample time because it requires quite a lot of ingredients and preparation. Glad I got to use fresh basil from my own garden and lemongrass from my neighbor’s garden .

For the curry paste, I blended these ingredients into a paste:

• 5 large green chillies, or jalapeno, seeded and chopped
• 1 knob ginger
• 6 cloves garlic
• 4-5 medium sticks of lemongrass, chopped
• zest from 1 lime, grated
• 2 medium onions, diced
• 1 bunch cilantro, chopped
• ½ cup fish sauce
• 1 Tsp sugar

The other ingredients are:

• 2 boneless chicken thighs, cut in 1” pieces
• 2 cups thickened coconut milk
• 1 zucchini, diced
• 1 egg plant, diced
• 6-8 long beans, diced
• 1 bunch basil
• 1 cup chicken stock, or water
• a few drizzles of soy sauce
• 1 Tsp lime juice
• 3 Tsp cooking oil

First I heat up the pot with cooking oil to fry half the green curry paste on medium heat for about 5 minutes till fragrant. Then I add the coconut milk and chicken stock followed by the long beans since they take the longest to soften.

I let it simmer for about 5 minutes before adding the remaining green curry paste and coconut milk, followed by zucchini, eggplant, chicken, soy sauce, lime juice and basil, then for another 5-7 minutes on medium to low heat till the veggies are softened.

As usual, I add just enough salt to taste. Remember the fish sauce and chicken stock are salty in themselves, and you don’t want to end up with a sodium overdose.

Thai green curry is the best thing ever eaten over rice. I’m am not a big rice fan though so I prefer mine over noodles. You can see from the first photo that my curry is not too thick so there’s more than enough sauce to make a noodle soup.

If you’re craving a wonderfully exotic curry, there’s no need to wait till the next time you visit a Thai restaurant or go on vacation at a hotel, try cooking this at home instead. It’s not hard but it needs quite a bit of prep time .

Filed under: AsianCurryOne-dish MealsPoultryRecipesRice & NoodlesSpicyVegetables |