The Writing Life of a TadpolePosted on by PolyWogg2
This is one of my favorite dishes, compliments of a cooking course through the school board. Moderate-to-high level of difficulty for the number of steps (including prep) and overall duration, and mild for spice.
GREEN CURRY CHICKEN (REC0001)
Chop the eggplant into bite-sized pieces.
Chop the onions into small pieces.
Dice the Kaffir leaves.
Slice the green beans into 4cm lengths.
Peel and chop the potatoes into bite-sized pieces.
Cut the chicken into bite-sized pieces.
Stir-fry the egg plant (with salt) in oil over medium heat for 5 minutes or until it turns green. Set aside
Bring a non-stick pot to hot, add 2 tbsp oil. Add shallots/onions and kaffir leaves. Stir until fragrant.
Make a well in the centre of the mixture. Add curry paste, coriander, galangal, lemongrass, garlic, cumin seed, curry powder, salt, pepper, fish sauce, sugar. Mix it together.
Add eggplant, potatoes, and chicken. Stir well for 3 minutes.
Start cooking rice, if desired.
Add coconut milk, let it boil. Simmer until the sauce thickens, and the chicken and vegetables are cooked.
Stir in green beans. Let it boil for 3 minutes.
Garnish with green leaf basil, as desired.
Serve hot with plain rice (preferably long-grain white jasmine rice).
Shallots or small onions
Kaffir leaves, including stems
Green curry paste (about half a small jar or two tablespoons) or about 250ml of green curry sauce
Red curry powder
Salt and pepper to taste
Palm sugar or brown sugar
Eggplant or egg pea plant
2 lb / 1 kg
Boneless, skinless chicken breasts
Green leaf basil (for garnish, as desired)
Variations / Notes
Add more potatoes for thicker sauce
Can use bone-in chicken legs: (remove fat, sprinkle salt on skin, rub it in, rinse, dry, cut into bite-sized pieces. Add the chicken earlier, after the kaffir leaves and shallots, and cook for 6 minutes or until brown. Remove fat from the bottom of the pan by draining it with the lid.)