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Curry: Mixed Seafood Green Curry

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Ingredients for 4 servings

2 cups unsweetened coconut milk

2 tbsp green curry paste

4 oz group fillet, cut into 1/2-inch chunks

2 kaffir lime leaves, deveined and cut into three pieces

1 tsp fish sauce

1 tsp sugar

8 large shrimps, shelled and deveined

4 oz cleaned squid, cut into 1-inch rings

1 stalk lemongrass, finely chopped

1/2 medium red pepper, cut into 1-inch squares

20 leaves fresh basil

strips of red pepper

2 1/2 freshly steamed rice

Preparation

Heat 1 cup of the coconut milk in a wok on a high heat until it boils and add green curry paste and stir to dissolve.  Cook for 1 minute.

Add grouper and the lime leaves and remaining coconut milk.  Cook, stir for 1 minute.  Add mussels, fish sauce and sugar and cook for 1 minute.  Add shrimps, squid and lemongrass and fold in.  Cook and stir gently for 1 minute.

Add red peppers and cook for 30 seconds.  Add 2/3 of the basil leaves and fold gently.  Cook for another 1 minute.  Remove from heat.

transfer to a deep serving dish and top it with the red pepper strips and the rest of the basil leaves  Serve immediately with steamed rice.

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Curry: Chicken in Green Curry

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1Ingredients for 4 servings

10 oz skinless, boneless chicken breast

3 cups unsweetened coconut milk

2 tbsp green curry paste

2 kaffir lime leaves, deveined and torn into 3 pieces

1 cup water

3 tbsp fish sauce

1 tbsp sugar

1 cup bamboo shoot strips

1/2 medium red pepper, cut into thin strips

2 tbsp green peas

20 whole leaves fresh basil

2 1/2 cups freshly steamed rice

strips of red pepper

Preparation

Slice the chicken to strips that are 1/4-inch thick, 2-inch long and about 1-inch wide.

Heat 1 cup of the coconut mild in a wok on high heat until it boils.  Add green curry paste and reduce head to medium.  stir to dissolve it in the coconut mild.  Add second cup of coconut milk, raise the heat to maximum and let it cook for 8 to 10 minutes until the oil of the coconut milk rises to the top and the sauce thickens.  Add the shredded lime leaves to the wok and turn the heat back to the medium and cook for 2 minutes.

Add chicken, turn heat back to maximum.  Stir chicken into the sauce and add the third cup of coconut milk and a cup of water.  Stir for 1 minute until the mixture is bubbling.  Add fish sauce and sugar and stir for 2 minutes until it is bubbling hard.

Add bamboo shoots and sir for 2 minutes.  Add red pepper and stir for 1 minute.  Add green peas and 1/4 of the basil leaves  Stir for 1 to 2 minutes and empty all ingredients into sauce.

Turn off the heat and transfer into a deep serving dish.  Top it with some additional red pepper strips and the rest of the basil.  Serve immediately, accompanied by steamed rice.

 

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Appetizer: Green Curry with Chicken and Thai Eggplant

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(Gaeng Keo Wan Gai)

Ingredients for 4 servings

1 pound chicken breast halves, skinned

2 teaspoons vegetable oil

1/2 cup green curry paste

1 cup coconut milk

1/4 cup water

1 cup Thai eggplant

1 tablespoon fish sauce

1 teaspoon sugar

2 fresh Kaffir lime leaves, deveined and finely shredded

2 fresh green chili peppers, thinly sliced

1/4 cup fresh Thai basil leaves

Preparation

Cut chicken through the bone into small pieces (1-inch size recommended)

Heat the wok and put oil over medium-high heat until hot.  Add 1 tablespoon curry paste and 1/4 cup coconut milk.  Stir it constantly for 1 to 2 minutes or until oil is visible on the surface.  Add the remaining past and 1/4 cup coconut mild and continue stirring constantly for 1 minute.

Add chicken and cook over medium heat, stirring constantly until mixture almost dry.  Add 1/4 cup coconut milk and water and simmer gently over medium heat with no cover for 10 minutes.  Add eggplant, fish sauce and sugar, and continue stirring frequently for 5 minutes or until eggplant is just tender.

Add lime leaves, chilies, remaining coconut milk and basil leaves.  Continue stirring constantly for 1 minute or until heated through.  Then serve immediately.  Makes 4 servings.

Tips

You can use the pea-sized baby or the normal-size Thai eggplant (about golf ball size), darker green in color.  For baby eggplant, you need to score them with a small ’X’ mark or pound them lightly with the back of a knife before use.  For the normal size, you need to cut them into four pieces (quarters) before using.  If you can not find any of them, use fresh or frozen green peas.

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