Monday, May 6, 2013

Thai Green Curry

This curry is really good, as in this is probably one of the best things I have ever made. In fact, this post is taking me longer than necessary because I am eating it right now. I followed the instructions faithfully, except I added a few dashes of red chili flakes with the garlic, ginger, and red onions.

This marks the first time I have ever used fish sauce as well. Fish sauce is a liquid that comes from fermenting fish and salt. Southeast Asia, Japan and Korea each have their own types of fish sauce that differ in the type of fish used during fermentation. I used boneless chicken thighs instead of breasts, and as I mentioned earlier, I added red chili flakes.

The recipe also called for soy sauce, flour, cooking oil, green curry paste, green onions, garlic, fresh ginger, coconut milk, fish sauce, white sugar, and cilantro for garnish. I am a rebel so I used three green onions instead of the two requested in the recipe.   


Assembly began by dredging cubed chicken thighs into soy sauce and then flour. The little floured chicken pieces were then places lovingly into a hot pan with “cooking oil.” I used extra virgin olive oil.


After removing the browned chicken, I heated the curry paste for a minute in the same pan. The photo below doesn't look too appealing but don't be deterred.


I then added green onions, garlic, ginger, and chili flakes.

This photo is probably a little superfluous, but I have already gone through the trouble of uploading it.


After a couple of minutes of melding time, I added the chicken, sugar, coconut milk, fish sauce, and soy sauce.


This concoction simmered for around twenty minutes.  A perk about this method of cooking is preparation and assembly are pretty minimal.  Simmering is probably the most time consuming step, but it doesn’t require much attention.


Today I do have a picture of the final product. The attractive bowl belongs to my roommate. This was very tasty. It whetted by appetite for Thai food so expect an update soon. I am going to make this Thai Coconut Soup.


2 comments:

Patrick Bales said...

This was amazing

laura said...

Thanks! Your drunken noodle idea was also amazing!