Wednesday, November 15, 2006

Thai Green Curry Chicken

I have discovered bliss in a purely adulterated form. It is called green curry paste in a packet.

Ingredients: 2 tbs of green curry paste (can be found in danish supermarkets)
1 chicken breast (sliced in cubes)
1 can coconut milk
1 tbs sugar
2 birds eye chilli
sprigs of coriander leaves (chopped)
salt to taste

1. Heat oil and fry curry paste until fragrant.
2. Add chicken and 1/2 cup water. Cook until water dries up.
3. Add chilli and coriander leaves. Stir well.
4. Add coconut milk and simmer.
5. Add sugar. Taste the curry, if still too hot, add more sugar.
6. Add salt. Give it a final stir. Make sure it has been simmering for some time and curry paste is fully blended with coconut milk.
7. Serve

Verdict: The curry was perfect! It was really, really hot and really, really tasty. Thomas could barely finish it because it was so spicy. But it tasted exactly like how it is supposed to taste. The birds eye chilli can be scrapped for those who prefer less spice.

I refused to buy the green curry paste for a long time because I had learnt to cook traditional thai food in a cooking school in Thailand and I felt that I should make it from scratch. But it was just crazy trying to look for all the ingredients in the Danish supermarkets that I finally succumbed to the convenience of buying the paste. It made the cooking really easy actually and I barely had to do much work to create the divinity thats called Thai Green Curry.

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