Green Chicken Curry 'THAI FOOD'

From my last post in www.websterku.blogspot.com i did talk about my families experience to hunt for Thai foods. We normally have this perception that THAI foods are VERY SPICEY, or in others words “VERY HOT!!!”. I come to find out that this is not really true, yes in Thailand most of the foods there are taken with extra chilli but some of their wonderful dishes are natural “not HOT” at the same time still filled with the wonderful taste of Thailand.

One of this dishes is Green Chicken Curry, yes “GREEN” and it will come out green when you serve it. I was happy to get to taste this curry that when looking for the recipes. This is what i got, and i would like to share it with you guys.

Ingredient

• Chicken 500gm deboned and chopped into bite sized pieces
• coconut milk 750ml
• large makur (Egg Plant) 500gm
  
• Krachai (Finger Root) 50gm

• 1 stalk bai Horapa (Basil)
• 2 large red chilies
• 2 large green chilies
• Prik Kee Noo (Cili Padi) 100gm. "optional"
  
• Garlic 50gm.
• Kaffir Lime Zest (Limau Purut) 2gm.
• Bai Makrud (Limau Purut leaf) 5
• 10 white peppercorns
• 5 shallots
• Coruander seeds 2gm.
• 3 coriander roots
• Kapi (shrimp Paste) 3gm.
• Chicken Stock 750ml.
• Lemongrass stems
• 2 pinches salt
• Sugar 15gm.
• Nam Pla (Fish Sause) 20ml.

Now the steps

1. Remove the stalks from the makur and cut each one into quarters and then put them in a bowl of cold water to soak.

2. Cut the krachai up finely. Cut the large green and red chilies into strips. Cut up the bai horapa and the bai makrud.

3. Put the prik kee noo, the peeled whole shallots and the peeled garlic cloves and the coriander seeds in a wok with no oil. Heat and move around.

4. Remove from the heat and pound together with the lemongrass, kaffir lime zest, the coriander roots and salt, in a pestle and mortar, finally add in the kapi and pound that as well.

5. Reduce half of the coconut milk in a wok until it starts to thicken, add in the contents of the mortar and cook for 10 minutes.

6. Add in the chicken and cook for 5 more minutes, stirring to prevent burning. Add the remainder of the coconut milk and the chicken stock.

7. Add the nam pla, the sugar, the krachai the sliced chilies, and bring back to the boil and continue cooking for 5 minutes.

8. Now add the makur and cook for five more minutes.

9. Remove from the heat and stir in the bai makrud and bai horapa.

10. Pour into a deep bowl or if your creative into a pumkin and serve.

this should be just nice for 4 people, so test it out and share the green with the people around you. hehehe,

Thanks for coming, looking forward to having you visit my blog again.