Ok ladies, I am back home and we are going to make one of our favorite green curry, which basically would go along with any kind of meats, but today we’re gonna go with chicken.
Spicy or not spicy? Well, it is totally up to you but will leave options to that.
Ingredients:
300g boneless chicken breast, cut into 1 inch pieces
1/4 cup bamboo shoot, cut into strips
1/4 cup green bell pepper, deseeded and cut into small strips
1/4 cup red bell pepper, deseeded and cut into small strips
Tips: you could use assorted vegetables such as: zucchini, peas, carrot, broccoli, etc
A few basil leaves
1/3 cup chicken stock or water
1 cup of can coconut milk or fresh coconut milk
Tips: In this case I’m using fresh squeeze coconut milk
Mixing ingredients: (you could avoid the followings by using green curry paste mixed)
2 stalks lemongrass, the green parts and hard outer layer removal, minced
2-3pcs kafir lime leaves, minced
1 piece rumdeng
1 piece turmeric or 1/2 teaspoon of turmeric powder
2-3 pcs of jalapeño (or more if you’d prefer spicy)
1/2 teaspoon of shrimp paste
3 cloves of garlic
2-3 cloves of shallots (red garlic)
(Seasoning:
1-2 tablespoon palm sugar
1/4 teaspoon of salt
1 teaspoon of chicken powder
1-2 teaspoon of fish sauce
Directions:
1. Place all of the mixing ingredients in a mortar and pound with a pestle into paste (if you don’t have mortar and pestle, you could do it all with your mixer).
Tips: if you’re using pre-mixed green curry paste, you would need about 1-4 tablespoons.
Once it done, transfer to a medium mixing bowl and set aside.
2. In a medium saucepan, add mixing ingredients or green curry paste, chicken broth or water and coconut milk. Bring it to boiled over medium heat. Once it boil, reduced the heat to low and add palm sugar, salt, chicken powder and fish sauce. Simmer for about 10 minutes.
3. Add chicken and vegetables and continue to simmer for another 10 minutes or till the meat become tender.
4. Bring to your taste and remove from stove top. And it is ready to be served with steam rice or vermicelli.
