| By : Amrita ( Posted on :12 Feb, 2007 ) | Total Views : 389 | Previous | Next |
Ingredients
• 3 Tbsp. oil for frying
• 1 stalk lemongrass
• 2 Tbsp. coriander seeds
• 2 Tbsp. fish sauce
• 1 tsp. shrimp paste
• 1 tsp. sugar
• 1-3 green chillies (depending on desired spiciness)
• 1 onion
• 2 cloves garlic
• 1 thumb-size piece galangal (or ginger)
• 3-4 lime leaves (fresh, frozen, or dried - available at Asian stores)
• ½ cup fresh coriander including stems
• 1 tsp. dark soy sauce
• 1 can coconut milk
• ½ chicken chopped into pieces
• 2 bell peppers, red and green (or whatever vegetables happen to be in season, such as tomatoes, eggplant, yellow and orange peppers, okra, etc...)
• 1 cup fresh holy (or sweet) basil, chopped roughly
Directions
1. Cut lower half of 1 stalk lemongrass into thin slices. Place lemongrass slices in a food processor (or blender).
2. Place 2 tbsp. coriander seeds in a mortar. Pound with the pestle until ground (note: a coffee-grinder works well too). Add this to food processor.
3. Add to processor 1 cooking onion, 2 cloves garlic, 1-3 green chillies, 1 thumb-size piece of peeled galangal (or ginger), 3 lime leaves (fresh, frozen, or dried), 1/2 cup fresh coriander (including stems) chopped, 2 Tbsp. fish sauce, 1 tsp. shrimp paste, 1 tsp. sugar, 1 tsp. dark soy sauce and Process well to make green curry paste.
4. Place 3 Tbsp. coconut, peanut or other vegetable oil in a wok over medium-high heat. Add green curry paste and 1 can coconut milk. Stir for 1 minute.
5. Add 1/2 chicken cut up into pieces and bring to a boil. Cook covered for 45 minutes.
6. Add 2 cut up red and/or green bell peppers (bite-size pieces) and cook for another 15 minutes.
7. Taste for saltiness, adding more fish sauce if required (instead of salt). Place on a serving platter. Sprinkle with 1 cup holy or sweet basil, roughly chopped. If desired, add extra fresh red chilli (sliced or minced). Serve with Thai jasmine rice (or a whole grain rice) for a nutritionally complete and satisfying meal. Enjoy.
