With inspiration from Kimbofo, I decided to make a Green Curry for last night's dinner. Hunting through my own recipe books I came across this Jamie Oliver recipe. It was very easy to make and very, very authentic tasting. However, compared to the photo in Jamie's book and that of my own, it looked completely different! Mine actually looked like the Green Curry from the Thai restaurant across the road from us. (Yes, we live virtually opposite a Thai restaurant.)*Taken from Jamie Oliver's 'The Naked Chef'*
Ingredients
4 chicken breasts, skinless and boneless, each cut into 5 large pieces (I used 2 and cut into thick strips)
1 x 400ml tin of coconut milk
1 handful of chopped pistachio nuts (I didn't add these, after all, Monet was to be eating this)
1 can bamboo shoots (This wasn't in Jamie's recipe but I added these)
For Green curry paste
6 spring onions, washed and trimmed
4-6 medium green chillies, deseeded and finely chopped (I used 2)
2 cloves of garlic
1 tbs fresh root ginger, peeled and finely chopped
1 tbs coriander seeds, pounded or crushed
1/2 tsp freshly ground black pepper
Sea salt and freshly ground pepper to taste
Half a handful of lime leaves, torn
2 lemon grass stalks, trimmed back and finely chopped
2 good handfuls of fresh basil on the stalk
3 good handfuls of fresh coriander on the stalk
3 tbs extra virgin olive oil
zest and juice of 4 limes (I used 2)
Method
Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then ass a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then ass the remainder of the marinade - it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavour should have a kick but be reasonably mellow - very fresh and fragrant.
Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles.
Serves 4
7 comments:
Hmm, sounds yummy, but looks a bit more complicated than my version. As soon as I see anything that involves use of a food processor I don't bother making it, because I don't have a food processor. And lemon grass is so damn expensive -- perhaps it's cheaper in Oz?
kimbofo - I don't own a food processor either. I actually use a special attachement for my ever faithful 'Bamix' you guys gave us. It works just as well as a food processor though it takes a little more time to use. Not to worry. Lemongrass not that expensive here. I actually got mine for free as it wasn't scanning and wasn't in the 'system' at the time I bought it.
I love Thai food and green curry! I wimp out, though, and use a sauce from a can.
Teena - I usually use a jar of green curry paste too but I wanted to make my own for a change. And this recipe seemed a lot more authentic tasting...
I made this on Friday night - went to a lot of effort to find all the ingredients. Anyway, there was way too much lime in it! The juice of four limes plus the lime leaves and the lime zest made it too citric and bitter. I ended up having to add sugar but it was pretty much ruined. If I was making it again I'd just use one lime!
Anonymous - I thought 4 limes were too much too. I used 2 limes (as stated). I'm sorry that you weren't happy with the recipe... (I find Jamie Oliver goes a bit over board sometimes with his flavours!)
Thai cuisine is one of my favorites since it is so flavorful and wonderful. Thank you so much for sharing this with us; you obviously know your stuff! Bookmarked.
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