Thai Green Curry

After these busy months for my university works, I've finally taken out a weekend to try out this new dish, Thai green curry. Last few weeks, I went to a Thai restaurant and had their green curry. It was delicious. That's why I wanted to try it out as well. As usual, I searched for green curry recipe and I've found one from about.com.

Basically, Green curry is one of the variety of curry in Thai cuisine. The name "green" curry derives from the colour of the dish. Other Thai curry dishes are identified solely by their colours, such as yellow and red curry. The main ingredients for the sauce normally consist of coconut milk, fish sauce, cilantro, etc. Thai green curry can be made with meat, duck, chicken, fish or vegetables and is usually eaten as an accompaniment to rice.

Ingredients

Paste:

• 3 big green chili , with the seeds removed
  
• 2 small green chili, with the seeds removed (you could add more if you prefer more spicy curry)
  
• 1 green bell pepper
• 2 tbsp minced ginger
• 3 cloves garlic
• 1/3 cup minced lemongrass
• 1 tsp grated lime zest
• 1/4 onion, diced
• 1/2 bunch cilantro, chopped
• 2 tsp ground coriander
• 1 tsp cumin
• 1/4 cup fish sauce

Other ingredients:

1-1/2 cup Diced Zucchini
1 cup Sugar Peas
8-10 Round Eggplants
1 Green Bell Pepper
1/2 bunch Thai Leech Lime Leaves
1 can Coconut Milk (425ml)
2 Chicken Thighs, chopped into small pieces (you could use boneless chicken thigh as well)
1/2 cup Chicken Stock

Method:

1. Throw all the paste ingredients into a blender and puree it very fine and set aside.
2. In a heavy pot, cook about 2/3 of the green curry paste on med-high heat for about 5 minutes.
3. Add 1/2 can of coconut milk, and when it comes to boil, add the chicken and chicken stock, and boil for 5 minutes.
4. Add 1tsp of soy sauce, the other half of the coconut milk, and let it simmers for another couple of minutes.
5. Add the lime juice and the green peppers, zucchini and round eggplants. Cook for 3 minutes.
6. Add the green curry paste to taste. Add more if you want it hot and spicy.
   
7. To finish, add the leech lime leaves and sugar peas. The peas only take about 40 seconds to cook.
   
8. Garnish with some leech lime leaves or cilantro (optional)

-=Happee Cooking=-

Som Tum

This green papaya salad, known as som tam, is popular in most areas of Thailand. Som tum is a spicy salad made from shredded unripened papaya originally from Laos and region in northeastern Thailand. Variations of the dish are found throughout Laos and Thailand, as well as in the West, where it is more commonly known by its Thai version and Thai name. The slightly tart flavor of the green papaya combines well with the spice of red chili pepper and the saltiness of shrimp and fish sauce, plus the sweetness of honey. Green papaya salad is a beautifully unique and flavor-filled dish that will make a great impression. It's also easy to make, low-calorie, and very nutritious. So try this Som tam recipe for dinner tonight!

Ingredients:

1Tsp Garlic

1 Small Chilli

1Tbs Sugar

1Tbs Fish Sauce

1-2Tbs Long Bean (chopped into 1cm long)

1 Cherry Tomato

1Cup Raw Papaya

1Tbs Dried Shrimp

1-1/3Tbs Lime Juice

1Tsp Honey

1Tbs Peanut

Method:

1. Peel the green papaya, then slice it in half and remove all the white seeds. Using the largest grater you have, grate the papaya to get a cup of it. Place in a large bowl.
   
2. Pound the garlic, chilli and dried shrimp together and cut the tomato into halves. Add these ingredients into the bowl.
   
3. Add fish sauce, sugar, honey and lime juice into the bowl and mix well.
   
4. Toss and do a taste test. If not salty enough, add a little more fish sauce.
   To serve, scoop salad into individual bowls or onto a serving platter. Sprinkle with grounded peanut and fresh coriander. Serve immediately and ENJOY!

Note:

• This recipe makes 2 servings.
• If you prefer more tomotoes, you could add more tomatoes.
• Add more chillies if it is not spicy enough.

-= HappeeCooking=-