OK, it’s no big deal, there are loads of recipes for this dish on the web, but as usual we have some simple hacks to make life easier.
This one started with some leftover chicken, already cooked. All I needed to do was to add a bunch of stuff:
- Leeks or shallots
- Green beans or bok choy, and / or sweet peas / snow peas
- A few strips of red chili, red pepper or capsicum
- Garlic and ginger
- 2-3 Kaffir lime leaves chopped up
- 2 tbspoons of green curry paste
- 2 tbspoons of Fish sauce (or soy sauce infused with anchovies)
- Can of Coconut milk
- White cooking wine
- Lemongrass paste
- Tamarind paste (non-essential)
- Lime juice
- 2 tblspoons of Balsamic reduction (instead of sugar)
- Fresh Thai basil or mint – the remaining herbs can be dried
- Coriander leaves and coriander seeds (cilantro)
- Cumin
- Turmeric
- seasoning
As usual, I almost forgot to get a snap of the finished product. Here it is on my plate, mixed with rice.
The rest is easy:
- as usual, line up all your ingredients
- fry or roast the chicken or prawns or whatever, set aside
- chop up the garlic and grate the ginger, add them to the vegetables
- stir-fry the veggies, cut beans in half lengthways
- warm the curry paste with some soy sauce and white wine in a small pan until fragrant, turn off
- After a few minutes, add the chicken or prawns to the veggies, then add the curry paste mix and some of the coconut milk, then the rest of the ingredients .
- Bring to a simmer, then add the remaining pastes, the lime juice and the herbs.
- Add more coconut milk, stir and test the taste.
The cooking process should not take much longer than 10 minutes. If you need to regroup and take a breath, just turn things off – this dish handles interruptions very well.
Serve with your favourite rice.
Kim
