Hello beautiful people, please let me apologize straight away for the lack of blogging, life kind of got in the way and stirred me around a bit. But don’t worry I’m out on the other side and feeling strong and ready to take on the world again!
I haven’t only been ducking for the curb balls of life lately, I’ve also spent many hours of my days learning to cook Thai food. And let me tell you. Its been sweet, sour, salty and spicy – a wonderful experience! I’ve really missed chopping fresh produce while traveling so this was exactly what I needed – holding a massive knife, the Thais don’t mess around – and create beautiful taste explosions.
And don’t worry, obviously I will share some of my new knowledge with you and I thought a good way to begin is to give u a great recipe of the most known Thai dish out there – the green curry. At school we used chicken in this dish but swap or deduct what ever you like. A little advice from me is to take out the meat completely, the coconut cream make this such a rich dish you won’t miss the meat.
For making the green curry paste, you will need:
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1/2 teaspoon salt
Roast all the dry ingredients in a dry wok pan until brown but make sure to not burn anything, if you do throw everything away and start over. The easiest way to avoid this is to roast each ingredient separately, for example cumin seeds will get brown before coriander seeds.
1 teaspoon of galangal – finely chopped
3 tablespoons of lemongrass – finely chopped
1 teaspoon of kefir lime peel – finely chopped
2 tablespoons of coriander root – finely chopped
2 shallot onions – finely chopped
1 clove of garlic – crushed
1 teaspoon shrimp paste
1 teaspoon turmeric – finely chopped
20 small green chillies
1 big bunch of sweet basil
Start with grinding the dry ingredients in a mortar using a pestle until you have a powder, the add all the fresh ingredients and pound for about 10 minutes until the paste is smooth. This is where the muscle power comes in and if you haven’t chopped your fresh ingredients fine enough you will definitely pay for it here!
I so strongly recommend you to put some effort and time into making your own curry paste, you really can’t compare the end result to one that is made with store-bought curry paste. But if you can’t find the ingredient or have a broken arm that keeps you for the pounding I’ll recommend the brand May Ploy. But let me say it again – make your own!
This curry paste will last a week in the fridge but can also be frozen and then last up to six months. (A good tip is to use the good ol’ trusty ice-cube tray to give you the right amount of paste each time.) Another way is to first fry your paste in oil, use a natural vegetable oil, and fry until the aroma is released and the paste is slightly changing color. Store in a jar with a tight-fitting lid and use the remaining oil from the pan to cover your paste. It will keep like this in the fridge for up to three months but I can almost guarantee that the paste will be used before it goes off!
Ok so now for the real deal, the green curry goodness served in a bowl with or without some fluffy rice on the side (brown or wild rice gives wellness points).
Green curry with chicken – Kheo Wan Gai – แกงเขียวหวานไก่
For four portions you will need
300 g chicken breast (thinly sliced)
250 ml coconut cream (keep 2 tablespoons aside to use as a garnish )
250 ml coconut milk
100 g green curry paste
3 egg plants (the Thais are using small unripe eggplants but this can be substituted with our purple kind)
40 g palm sugar (optional)
30 ml fish sauce
2 kaffir lime leaves (torn into pieces discarding the stem)
30 g sweet basil leaves
1 red chilli (big, sliced)
Put the thick coconut cream into a wook and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Add the green curry paste and fry until the aroma is released (about 1-2 minutes). Add the chicken and cook until the outside of the chicken turns white. Then add the thin coconut milk and when it is boiling add the egg plants, simmer until the egg plants are slightly soft. Then add the palm sugar along the edge of the wook so that it melts easily and add the fish sauce, kaffir lime leaves and half of the basil leaves.
Turn off the heat and serve garnished with the red chillies, the remaining basil leaves and remaining thick coconut milk.