Green Curry

We had a bunch of friends over for dinner the other week and I made this green curry and everyone approved and said how delicious it was. People were like, "Whoa, what did you put in this? It tastes so good!" Unfortunately, I can't eat it because it has plenty of things on my cannot eat list. Sigh. But, I'm super glad everyone liked it because there was some things I didn't different from the recipe because either I didn't have it or I used something different.  

Easy Thai Green Curry with Chicken Recipe | แกงเขียวหวาน

By The Thai-Foodie: Recipe Here

Ingredients

• 2 tbsp. cooking oil of your choice
• 2 cans of coconut milk (14 ounces), the Chao Koh brand is my fav
• 1 c. water (I used my homemade bone broth, which I know made the biggest difference)
• 3-6 tbsp. Thai green curry paste, Mae Anong is a good one
• 1.5 lbs of pork or chicken breasts, thinly sliced
• 1 c. frozen or fresh shelled peas, or small pea eggplants
• 1 lb. small Thai eggplants, cut in quarters, or 2 long Asian eggplants cut into bite-sized pieces
• 4 fresh kaffir lime leaves
• fish sauce to taste (used Red Boat Fish Sauce = the best, yes good fish sauce matters!!)
• 1-2 tbsp palm sugar, or brown sugar, to taste
• 1 c. fresh Thai sweet basil with flowers, or sub with other basil you have on hand (Used my friends fresh basil she is growing)

Instructions

1. Add cooking oil to large pot and warm it.
2. Be careful not to shake up your coconut milk because you want the thick cream to stay on top. Spoon out the thick cream from each can into the large pot and heat over medium-heat.
3. Reduce until it looks bubbly like melted marshmallows.
4. Add curry paste and fry for a few minutes until its fragrance soothes your soul and makes you smile.
5. Pour in the rest of the milk, and water and bring to a boil.
6. Add the meat and pea eggplants, if you somehow found them (I never have). If using fresh or frozen peas, don't add them yet or they will disintegrate, lesson learned.
7. Return to a boil.
8. Reduce heat and simmer 10 minutes uncovered.
9. After simmering, add the Thai eggplants, frozen or fresh peas (if using) and kaffir lime leaves.
10. Taste the curry. If you think it needs more salt, add fish sauce to taste. I like to add palm sugar because I like my curry a bit sweeter since coconut milk lends itself to that.
11. Simmer a few more minutes until the eggplants and peas are tender.
12. Stir in the basil and cook one more minute and turn off the heat.
13. Serve with steamed jasmine rice.
14. Enjoy!

Notes

I think curries always taste better the next day because all the herbs got to mingle and get to know each other over night. If I'm having guests over, I like to make green curry the night before and warm it up before they arrive.

This recipe is adapted from Kasma Loha-Unchit's wonderful cookbook, "It Rains Fishes."

Enjoy Enjoy!!

Green Chicken!

This is Nom Nom Paleos amazing recipe called...My Sister's Phenomenal Green Chicken that I made for dinner. Which was the closest thing we did to celebrate St. Patrick's Day, last week being that we were going to be traveling. 

All my hubby says is,"Wow, Wow, Wow. This is so good." While eating it. Others have enjoyed it a lot too. The flavors are just too excellent to not!!

From her website...

Here’s what I gathered to make enough grilled drumsticks to feed 4-6 people:

• 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
• 1 cup packed cilantro leaves and stems
• 1 1/4 cups packed basil leaves
• 1/4 cup packed mint leaves
• 4 tablespoons of  Red Boat fish sauce
• 3 peeled garlic cloves
• zest of 1 lime
• plenty ground black pepper
• 1 teaspoon of Aleppo pepper
• 2 tablespoons of apple juice (or 1 teaspoon of maple syrup if you’re not on a Whole30)
•  Kosher salt
• 3 pounds of chicken drumsticks or thighs

Directions:

Put everything in the blender, except the chicken. Put the chicken in a ziplock bag and pour the marinade in. Let it marinate for at least an hour, but overnight up to a day is best. I like to poke the chicken with a fork all over to get more of the flavor soaked in. 

Cook it up on a grill or to bake it out it on a wire rack and cook for 35-45mins at 400 deg F. and flip the chicken at 20mins. *I keep it in the marinade and bake in a dish. 

The cilantro and basil go great together, but I think one of the secret ingredients is the fish sauce, especially the Red Boat Fish Sauce she recommends. We love cooking with fish sauce and if you do you'll know that...It smells soooo bad, but tastes soooo good!

Enjoy!