keedos have been pestering me for weeks now to make one of their all time favourites............Thai Green Curry.......this is a dish that was not in my repertoire........not an authentic traditional dish that i had grown up with,,,,rather,,,one that i had developed a penchant for,,,,when dining out in Asian restaurants.........my bestie,,,,from childhood Aneesa , shared her recipe with me a few years ago,,,,and...its been a favourite in our home since............easy peasy.......to put together,,,,,,,,not a very elaborate cooking process....the success of the dish lies in the utilization of the unique ingredients that are used for taste,colour as well as for the distinct fragrance,,,that this particular dish , emanates.................
i had to make a trip to the local supermarket for these special ingredients,,,,they are not your usual store cupboard essentials............Jasmine Thai rice,,,,very similar to the usual basmati that i use, the exception being that it is a sticky, clingy rice and the curry somehow tastes better with this particular union...the jasmine fragrance is complementary to the curry itself......... coconut milk or cream......this forms the base of the curry,
veges that i use, and keedos love,, yip,, they actually love these........mange toute as well as mini corn spears...this gives the dish beautiful visual appeal,,,,,you eat with your eyes as well...........
.......... without a thai green curry paste....well...lets just say......it would not be,,",thai green curry.".....this melange of particular ingredients are essential to its success....one could make it from scratch.........i dont .........i cheat......a woman's got to have her cheats right?......in the kitchen....im talking about............................................it makes life easier..........for those of you that are on the straight and narrow .......take out your pestle and mortar,,,,and get pounding away....you will need lemongrass, green chillis, galangal or ginger, coriander (dhania) , basil, fish sauce, lime juice, ...............it really is best...made from scratch.........
i have a confession....not serious in the Richter scale of scandalous skinner now..........i dont like baking....its too precise an activity for me,,,,,,from the measurements to the methods.......one deviation ......and there you have a sunken cake........thats why cooking is so liberating for me.......no hard and fast rules,,,,,,,,,i cook with my senses,,,,,,,i really cant follow a recipe too precisely........i will read it through for inspiration and in certain dishes,,,,,,,,,where there is a definitive methodology,,,,,,,follow it through..........
and so the fun began................................................................................................
......sauteed some of the green curry paste in sunflower oil to release the most captivating aromas
......ground fresh green chillis into the oil and curry paste mixture
......added stripped chicken fillets to the sizzling mixture...braised for a while
......added remaining green curry paste,,,ground more green chillis,,,ground in fresh coriander
......let it all simmer for a while
......added veges
......stirfry ,,for a short period of time so that veges still retain some crunch
......when chicken fillets are cooked through, add coconut milk and simmer for a while,,,,,,,,
garnish with some torn basil leaves..........an authentic ' Thai Green Curry '............
boil jasmine thai rice ......and lightly steam to loosen the grains
best served in a bowl ,,,,,,,,,,,,
kin-khao-hai-a-roi-na.........""enjoy,,,,,,,your meal""
