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Thai Spice Asian Gourmet

Best Thai green curry

The characteristics of the best Thai Green Curry are the first pieces of tender chicken simmered in a green curry sauce homemade, with fresh vegetables and healthy. This recipe is different to make green curry paste yourself. The result is an aromatic Thai curry gourmet green and beautiful to serve. The key to a good green curry is to not only use the right ingredients, but knowing when you add them. Just use small pieces or chicken pieces, allowing for faster cooking and the freshest taste possible. The preparation time is 25 minutes and the kitchen is about 20. SERVES 2-3 Ingredients:

1. 1 to 1.5 pounds. boneless chicken thigh or breast, cut into pieces
2. 8 kaffir lime leaves (can be purchased at most Asian food stores)
3. A handful of fresh basil
4. 1 can coconut milk
5. 1 red pepper, seeded and finely chopped
6. 1 cucumber, lengthwise into slices, then cut into pieces
7. 2 Tbsp. Sunflower oil

GREEN CURRY PASTE:

1. 4 small green chiles Thai
2. 1 / 4 cup shallots, minced
3. 4 cloves garlic, minced
4. 1 / 2 stalk lemongrass, thinly sliced
5. 1 +1 / 2 tsp. ground coriander
6. 1 / 2 cup fresh cilantro leaves and stems, chopped
7. 1 thumb-size piece galangal (Thai ginger) grated
8. 1 tsp. white pepper (can be purchased at some supermarkets or in Asian food stores)
9. 1 tbsp. soy sauce
10. 2 Tbsp. fish sauce, more to taste
11. 1 tsp. shrimp paste (or an extra tablespoon of fish sauce in their absence)
12. 1 tsp. sugar

Preparation:

1. Prepare the chicken and chop the pepper and cucumber.
2. Prepare lime leaves tearing the sheet away from each other side of the stem. Discard the central stem. Then, using scissors, cut the lemon leaves into thin strips. Reserve.
3. Take the "Green Curry Paste" the ingredients in a mortar or food processor, make a paste. If necessary, add one tablespoon of a few. coconut milk to help blend ingredients. Put a side.
4. Heat a wok or large skillet over medium-high heat. Add oil and swirl around, then add the curry paste.
5. Fry briefly to release the fragrance (30 seconds to 1 minute), then add three quarters of the coconut milk). Shake well to mix in.
6. Add the chicken, stirring to incorporate. When the curry sauce reaches a boil, reduce heat to medium or medium low, until it reaches a boil well.
7. Cover and let simmer 3-5 minutes or until chicken is cooked through. Stir occasionally.
8. Add bell pepper and cucumber, plus strips of lime leaf, stirring well to incorporate. Simmer another 2-3 minutes or until vegetables are tender but firm and colorful.
9. Take a taste test for salt, add 1-2 tablespoons. salty fish sauce, if not sufficient. For something sweet curry, add sugar a little more. If too salty, add a splash lime juice or lemon. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and bitter, bitter (The bitter lies in the fresh basil garnish.)
10. Serve in bowls this curry with rice served separately, allowing guests to add their own. Top each serving with fresh basil, then sprinkle about 2-3 tablespoons. coconut milk.

The above recipe is used in href = "http://www.manhattans-pattaya.com"> Manhattan Wine Bar Restaurant in Pattaya. The fresh seafood, succulent also excellent, with the treasures of world's oceans. The Executive Chef and partner, Mr. Steve Manning has created a unique international cuisine. Our Thai food is the talk of the town, using only the freshest, finest ingredients and spiced according to your palate. To complement your meal, we offer an excellent selection of international wines and an extensive wines by the glass menu, unparalleled in Pattaya. Before or after dinner, why not enjoy a drink and relax in our luxurious cocktail lounge.
More information about our Thai Green Curry is available in www.manhattans-pattaya.com

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