Green Curry Chicken (Thai) - Recipe # 2

This is another recipe for my favorite Thai dish, Green Curry Chicken. It's a more easier version than recipe # 1 and takes less time.

I enjoy doing this when I'm in a hurry and need to serve fast lunch or dinner, yet a good & filling meal.

Ingredients:

1 jar of Thai Choice Green Curry

2 tbsp cooking oil

2 cans of coconut milk

2 stems of fresh lemon grass - found in TSC or Lulu Hyper Market

6 chicken breasts, boneless, skinless, cut into cubes

4 pieces Thai eggplant cut into large cubes - found in Lulu Hyper Market

2 medium white potatoes cut into cubes

1 cup of fresh button mushrooms cut in half

1 green bell pepper chopped into chunks

4 baby corns chopped into chunks

1 small red chili

Salt according to taste

Brown sugar to minimize spiciness

1 tbsp fish sauce - found in TSC

Fresh basil leaves

Coriander for garnish

Method:

Start out by drizzling 2 tbsp of oil in a pan or wok over medium heat.

Add the ready made green curry paste and stir-fry it for one minute.

Add the coconut milk and stir to combine, then add the lemon grass and stir.

Add the fish sauce and leave to simmer for another 5 minutes.

Add in the chicken and let it cook for 5 minutes then add the rest of the vegetables.

To reduce the curry's spicy flavor, add in brown sugar according to taste, I would start by 2 tbsp and taste, add more if needed.

Add salt as needed, then add the basil leaves

Leave to cook for 20-30 minutes.

Garnish with coriander and serve with steamed rice.

Enjoy!

Chicken Yellow Curry ~ Homestyle

A really delicious and easy to make recipe. It's filling and has loads of goodness, when I made it the aroma filled the kitchen... you can always have it with steamed rice.

Ingredients:

6 Chicken fillet pieces
2 Hot green chillies
2 Red chillies
2 Dundicut peppers
Handful of chopped parsley
1 Small onion, diced
1 Tomato sliced
1/2 Can coconut milk
1 KDD cream
2 tablespoons Curry powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black peppers
1/2 yellow bell pepper

Method:

- Boil the chicken breasts and cut it into cubes.
- In a frying pan put some oil and fry the onions until golden.
- Add the tomatoes, red chillies, green chillies, yellow bell peppers and dundicut peppers and simmer for 2 minutes.
- Add in the chopped parsley, curry powder, cumin, salt & pepper.
- Finely add in the KDD cream and coconut milk and mix until well blended.
- Lower heat, over and simmer for atleast 10 minutes.

Serve with white rice.

Enjoy...

Satay Chicken ~ Thai

Ingredients:

6 Chicken breast halves boned, skinned and cut into strips

To marinade it:

1 tablespoon Light brown sugar
1 tablespoon Curry powder
2 tablespoons Crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
Crushed dried chile peppers


For the peanut Sauce:

2/3 cup crunchy peanut butter
1&1/2 cups Coconut milk
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
Cayenne pepper
Grated lime zest
Fresh cilantro sprigs


Method:


- For the marinade, combine the brown sugar,curry powder, peanut butter, soy sauce, lime juice, garlic and chile peppers in a shallow dish.

- Thread the chicken strips onto bamboo skewers, place the skewers into the soy sauce mixture and let it marinate in the refrigerator for at least 2 hours or overnight.

- Make the peanut sauce by combining the peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger and garlic in a saucepan. Season to taste with cayenne pepper.

- Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).

- Transfer to a food processor or blender and puree briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.

- preheat a broiler.

- Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.

- Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce as a dip.


Enjoy...

Lamb Curry ~ Indian

Ingredients :

1oz butter
1 tablespoon oil
1 pund cubed lamb
1 medium onion, chopped
1 stick cinnamon, broken in 2
6 cardamom pods, crushed
1 teaspoon ground cumin
1 teaspoon ground ginger
1 tablespoon garam masala
1 teaspoon chili powder


Method :

- Melt the butter in a frying pan and add the oil.

- When it starts to sizzle fry the lamb until it colors on all sides. Remove with a draining spoon and set aside.

- Add the onion and fry until golden, scraping up any residues.

- Add the garlic and fry for another minute.

- Add the whole spices and cook for about 2 minutes, then add the ground spices.

- Cook until fragrant but be careful not to burn.

- Return lamb to the pan and add 8oz water or stock. Stir well, reduce heat to medium and simmer gently for 10-15 minutes until the sauce has thickened.

- Serve with bread or rice.

Enjoy...

Indian Chicken ~ Indian

Serves 4


Ingredients:

1/2 cup Chopped onion
1/4 teaspoon Garlic powder
2 cup cooked diced chicken
1/2 teaspoon Pepper
28oz Whole tomatoes, can
2 tabelspoon Chopped parsley
2 cup Cooked rice
1/2 cup Chopped green pepper
1 teaspoon Vegetable oil
1/2 teaspoon Salt
1&1/2 teaspoon Curry powder
1 tablespoon Worcestershire sauce
1/4 cup Raisins


Method:

Cook the onions, pepper, garlic powder in oil until the onions get tender, about 3 minutes.

Add the chicken, tomatoes, parsley, green peppers, curry powder and worcestershire sauce until well mixed except rice, cook over low heat for 30 min.

Serve over rice.

Enjoy...