This is a recipe from 100 Great Curries by Keith Floyd, and one of my favorites.
Green Chicken Curry: I don't follow this recipe exactly.
1 lb boneless chicken breasts, cut into pieces
vegetable oil for frying
3 tablespoons Thai green curry paste
14 oz canned coconut milk
3 tablespoons fish sauce
1 fresh red chile, deseeded and finely chopped
1 fresh green chile, deseeded and finely chopped
3 tablespoons brown sugar
handful fine green beans
handful fresh basil leaves
4 tablespoons coconut cream, to serve
I never use 3 tablespoons of green curry paste. 3 teaspoons are more than enough, and my family likes severely hot food. If you use hot chiles this is going to be *very* hot. Before I used them all up, I used one Long Red Cayenne or one Serrano Chili from my garden. (Keep them whole in a zip-lock baggie in the freezer, works great.)
First, heat a little bit of oil and the curry paste in a large wok. (If you heat the oil first the curry paste is going to splatter like mad.)
Add the chicken and stir fry it.
Add the coconut milk, fish sauce, chilies and sugar. If you're using green beans, add the green beans.
Cook for 5-7 minutes. I don't think it will matter if this simmers for a while. You want the chicken cooked through and the beans how you like them. I never have used green beans. Usually I use spinach. Fresh is great. Frozen works.
If you use spinach or if you follow the recipe, now add the spinach or the basil leaves.
Serve hot with coconut cream.
I serve it with rice in a bowl, a scoop of rice on one side and the curry next to it. I'm not sure what coconut cream is, so I've not tried that yet. The coconut "milk" is usually close to the consistancy of sour cream... it doesn't pour from the cans. That surprised me. It also surprised me that this recipe doesn't have a strong coconut taste. I don't like coconut usually and this is very good.
Try it!
Green Chicken Curry: I don't follow this recipe exactly.
1 lb boneless chicken breasts, cut into pieces
vegetable oil for frying
3 tablespoons Thai green curry paste
14 oz canned coconut milk
3 tablespoons fish sauce
1 fresh red chile, deseeded and finely chopped
1 fresh green chile, deseeded and finely chopped
3 tablespoons brown sugar
handful fine green beans
handful fresh basil leaves
4 tablespoons coconut cream, to serve
I never use 3 tablespoons of green curry paste. 3 teaspoons are more than enough, and my family likes severely hot food. If you use hot chiles this is going to be *very* hot. Before I used them all up, I used one Long Red Cayenne or one Serrano Chili from my garden. (Keep them whole in a zip-lock baggie in the freezer, works great.)
First, heat a little bit of oil and the curry paste in a large wok. (If you heat the oil first the curry paste is going to splatter like mad.)
Add the chicken and stir fry it.
Add the coconut milk, fish sauce, chilies and sugar. If you're using green beans, add the green beans.
Cook for 5-7 minutes. I don't think it will matter if this simmers for a while. You want the chicken cooked through and the beans how you like them. I never have used green beans. Usually I use spinach. Fresh is great. Frozen works.
If you use spinach or if you follow the recipe, now add the spinach or the basil leaves.
Serve hot with coconut cream.
I serve it with rice in a bowl, a scoop of rice on one side and the curry next to it. I'm not sure what coconut cream is, so I've not tried that yet. The coconut "milk" is usually close to the consistancy of sour cream... it doesn't pour from the cans. That surprised me. It also surprised me that this recipe doesn't have a strong coconut taste. I don't like coconut usually and this is very good.
Try it!
Comments
Also, instead of using oil, I take some of the cream off the top and heat it over high heat until the oil comes out, then put the paste and chicken in.
Try it.
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