This colourful dish is full of rich Thai flavours: coconut, lemongrass, lime leaves. If you are unfamiliar with Thai cooking, this may appear daunting at first. It took me awhile the first time, but it is now easy since I am more familiar with the ingredients. I adapted the recipe from one in The Whole Foods Allergy Cookbook.
- 2 14oz cans coconut milk (be careful not to shake)
- 3 boneless skinless chicken breasts, cut into 1 inch cubes
- 4 kaffir lime leaves
- 2-3 red, orange or yellow sweet bell peppers, sliced
- 1 Tbsp safflower oil
- 1 inch ginger root, diced
- 1 stalk lemongrass, outer leaves discarded and remainder cut into 1 1/2-inch pieces
- 2 Tbsp Thai green curry paste (I use Thai Kitchen brand)
- 3 Tbsp Thai fish sauce
- 2 tsp natural cane sugar (or brown sugar)
- 3/4 cup snowpeas (optional)
- 1/4 cup chopped cilantro or Thai basil
- Separate the thick coconut cream from the thin coconut milk by spooning the cream off of the top of each can of coconut milk. Put the cream into a medium saucepan and reserve the milk for later in the recipe.
- Cook the chicken over medium-high heat in the coconut cream along with 2 of the whole kaffir lime leaves. After 10 minutes, remove chicken to a medium bowl and keep warm by covering with foil.
- Boil the coconut cream until it thickens and starts to look curdled. Set aside.
- Meanwhile, fry the peppers in the vegetable oil in a wok for 3 minutes. Remove peppers, adding to bowl with chicken.
- Combine curry paste with 1 Tbsp of the reserved coconut milk and fry in the wok for 1-2 minutes. Add fish sauce and sugar and stir together.
- Stir in remaining coconut milk, lemongrass, ginger, and snowpeas. Cook over medium heat for 5 minutes.
- Add peppers, chicken, and curdled coconut cream and cook another 5 minutes until chicken is heated through. Remove lemongrass pieces.
- Sliver the remaining 2 kaffir lime leaves very thinly and stir into the wok along with the cilantro/basil immediately before serving.
- Serve over Thai jasmine rice.
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