Posted in Asian, Stew on July 21, 2009|
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Thai green curry is perhaps one of the easiest SE Asian dishes to put together, especially if you have ready-made curry paste. I use the Mae Ploy curry paste, which you can find at your nearest Asian market. They sell it at Whole Foods, too, but I’m not sure if it’s the same brand.
Another good tip — PREPARATION. This dish is basically a stew so make sure everything you need is chopped and ready to go.
- Slivered onions
- Minced garlic
- Rinsed baby bok choy (I prefer mine separated but you can keep them in bunches if you prefer)
- Canned sliced bamboo shoots
- Marinated sliced chicken (sesame oil, soy sauce, garic salt, fresh minced garlic and some scallions)
- Sliced scallions
Start off by sauteeing the garlic and onions in sesame oil. Once the onions turn clear, add about a teaspoon or 2 of curry paste to cook. Throw in a can of coconut milk and about 1 to 1.5 cups of water. Add the chicken bamboo shoots and the bok choy. I’d actually add some fresh basil but I didn’t have any =\
Let everything simmer for about 20 minutes. If the broth is too spicy, add some lemon juice to neutralize the flavor. Some people also add some sugar and fish sauce; I added a teaspoon of dark brown sugar but had no fish sauce. My friend Russell actually adds fresh tomato slices in lieu of the sugar.. that works out pretty well.
You can also add different types of meat to this dish; it’s not limited to chicken. Or you can make it vegetarian!
Serve over rice!
$ breakdown:
- Green curry paste – ~$3-5, depending where you get it
- Can of coconut milk – $1 – $3 (mine was $3 because I bought it from frickin Whole Foods because I was impatient)
- Can of bamboo shoots – ~$1
- A bundle of baby bok choy – $2 from Chinatown
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