I don't post recipes too often, but when I do... know that they are damn good. This is a thai dish that my aunt made for us this weekend. It was so good that I ate more even after I was full knowing it was going to give me that 'I ate too much 3 helpings ago' and 'I hope I don't sneeze because I might just explode' feeling.
Also, if you aren't an exotic and spicy food lover, then this recipe is not for you. My uncle broke out into a sweat because that's what he does when food is too hot and Brent hiccuped for at least an hour because... well... that's what he does when food is too hot. We had a rum baked pineapple with banana ice cream on top for dessert. If you are interested in that recipe, just let me know and I will forward it to you.
*Edited 10/3/08: I've tweeked this recipe after the 20 times or so that I've made it, and the new version is the one that's listed below. I've also tried this with sliced flank steak and it's also really good!
Thai Green Curry Chicken
2 cooked chicken breasts, cut into strips
1 onion, chopped
1-2 cups broccoli
1⁄2 tsp. salt
1 tsp. chopped garlic
2 tbsp. olive oil
2 tbsp. green curry paste
1 can coconut milk
1 tbsp. soy sauce
1/2 tbsp. fish sauce
1 tbsp. white sugar
jasmine or white rice
Heat oil in a wok or large skillet to medium-high heat. Add green curry paste and stir-fry for 3 minutes, until fragrant. Add chopped garlic and stir-fry for another 1-2 minutes being careful not to burn the garlic. Add coconut milk, soy sauce, fish sauce, sugar, onions, broccoli and bring to a simmer, stirring frequently. Stir in cooked chicken and simmer gently for 10 to 15 minutes. Remove from heat, cover, and let stand for 3 minutes. Serve over cooked rice.
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