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Thai Green Chicken CurryGreen curry is not the hottest of the hot and that is why it works nicely with the rather gentle taste and texture of chicken breasts. Just remember that even green curry many be electrifying to Western palates.Source: Ken Hom Cooks ThaiServes 4Ingredients1 lb boneless chicken breast, skinned2 teaspoons soy sauce2 teaspoons rice wine (or apple juice or white grape juice – the acid acts as a tenderizer)1 tsp sesame oil2 teaspoons cornflour1 ? tablespoons vegetable oil3 tablespoons finely sliced shallots3 tablespoons coarsely chopped garlic1 tablespoon finely chopped ginger2-3 tablespoons Thai green curry paste (reduce the amount for a more mild taste)1 tablespoon soy sauce2 teaspoons sugar400 ml (14 fl.oz) tinned coconut milklarge handful basil leavesMethod1. Cut the chicken into 2.5 (1 inch) chunks and combine them in a bowl with soy sauce, rice wine, sesame oil and cornflour. Mix well and let marinade for about 20 minutes.2. Heat a wok or large frying pan until it is very hot, then add the vegetable oil. When it is very hot and slightly smoking, add the chicken. Stir-fry for 3 minutes, or until browned. When the chicken is browned, transfer it to a stainless steel colander set inside a bowl, leaving behind about 1 tablespoon of oil in the wok.3. While the chicken is draining, reheat the wok. Add the shallots, garlic and ginger and stir fry for 3 minutes. Then add the rest of the ingredients, except the basil leaves. Turn the heat to low and simmer for 5 minutes.4. Return the drained chicken to the wok and continue to cook for another 3 minutes, stirring form time to time. When the chicken is cooked, add the basil leaves and give the mixture a good stir. Serve over jasmine rice. ................
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