Gibbon's Thai Green Chicken Curry

Gibbon · 20th May 2002, 7:46 PM

Name of recipe
Gibbon's Thai Green Chicken Curry

Notes/description
A fairly warm and tangy green chicken curry

Ingredients Required
500 grams of skinless chicken breast
4 medium brown onions
Some light olive oil
A can of light coconut milk
Brown sugar
Fish sauce
Minced or fresh coriander
6-8 good sized mushrooms
A good handful of snowpeas
A 4oz (114g) tin of Maesri Green curry paste (or equivalent). This stuff is pretty strong.

Equipment Required
A big pan, or preferably a wok
A chopping knife and block
A tablespoon
A can opener

Instructions
Set the wok/pan to fairly hot.

Cut the chicken breasts into smallish chunks and throw into the wok/pan. Radially cut the onions into long strips, and throw in with the chicken. Add a tablespoon of olive oil, and brown the chicken/onions.

Add the can of curry paste and fry it around for a few minutes to let the curry paste warm.

Add the can of coconut milk, and turn down to simmer.

Add one heaped tablespoon of brown sugar, two tablespoons of fish sauce and one heaped tablespoon of minced coriander or a good handful of very finely chopped fresh coriander, and mix in.

Simmer for a few minutes.

Peel the mushrooms, slice and add to the wok/pan about 10 minutes before you're going to serve.

Cut the ends off the snowpeas, wash them and add to the wok/pan a couple of minutes before you're going to serve. You only want to warm them up.

Serve on jasmine rice. Serves 4.

Options
1. A squeeze of lime juice while cooking is a nice addition
2. If you don't like it too hot, either don't use the whole tin of curry paste, or dilute it with some water when you add the coconut milk
3. Throw some pine nuts on it when you serve it to really impress the girlies

pax · 21st May 2002, 11:31 AM

Personally I don't like "Maesri Green curry paste" due to the simplistic ingredients.

I like the Asia @ Home Green curry paste, as it has more herbs, and spices in the paste. This provides a more complex taste in the resulting curry.

I made a Sweet Potato and Aubergine (Eggplant) green curry last week and it was top tucker.

Other than that Gibbon, looks like you have the right ingredients for a nice curry there.

Pax

Gibbon · 21st May 2002, 4:55 PM

Hmm, yes, the Asia @ home paste is pretty damn good, but I think I personally still prefer a strong, simple flavour. Indeed I've had a go at making green curry paste from scratch, using chilli, lemon grass, garlic and onion, with mixed success.

Of course you won't find a topic much more subjective than taste ....

Sweet potato and eggplant curry does sound pretty good. Might have to give that a try

Love curries ....

PostModern · 21st May 2002, 5:12 PM

I spent about 6 months perfecting a green curry. I bought a mortar and pestel and everything. I made one that was from heaven... and have not been able to get it the same ever again.

Isn't there also galangal, corriander, prawn paste and kaffir lime leaves/rind in green curry? Very time consuming but worth the effort.

It seems there are differing opions on the Maesri paste. I've not tried it, but found the Asia@Home one kinda bland/mild... but then again I've been spoiled by an excellent Thai restaurant in Wollongong (Hom-Thai).

Gibbon · 21st May 2002, 5:23 PM

Heh, the quest for the perfect paste ....

Some pastes do contain coriander, prawn paste, the kitchen sink, etc etc, however as pax said, the Maesri paste is very simple, and doesn't (it does have galangal though).

Hence the coriander, fish sauce, lime juice, etc in the recipe.

The Maesri paste is more of a green curry paste foundation, I guess.

Hmm, now I'm hungry. Wish there was a thai resturant within 300km of where I live ....

Epoch · 21st May 2002, 10:58 PM

Quote:

Originally posted by Gibbon
Indeed I've had a go at making green curry paste from scratch, using chilli, lemon grass, garlic and onion, with mixed success.

http://www.everything2.com/index.pl?node_id=449033

Dunno if that's really any different from what you made, though.

pax · 22nd May 2002, 8:52 AM

Quote:

Originally posted by PostModern
I've been spoiled by an excellent Thai restaurant in Wollongong (Hom-Thai).

I reacon I might have to go down here for dinner... only 1 hr away

If you want the list of ingredients for the Eggplant and Sweet potato green curry, then I'll see what I can russle up

Pax

20th May 2002, 7:46 PM	#1
Gibbon grumpy old man Join Date: Jun 2001 Location: NSW Posts: 5,170	Gibbon's Thai Green Chicken Curry Name of recipe Gibbon's Thai Green Chicken Curry Notes/description A fairly warm and tangy green chicken curry Ingredients Required 500 grams of skinless chicken breast 4 medium brown onions Some light olive oil A can of light coconut milk Brown sugar Fish sauce Minced or fresh coriander 6-8 good sized mushrooms A good handful of snowpeas A 4oz (114g) tin of Maesri Green curry paste (or equivalent). This stuff is pretty strong. Equipment Required A big pan, or preferably a wok A chopping knife and block A tablespoon A can opener Instructions Set the wok/pan to fairly hot. Cut the chicken breasts into smallish chunks and throw into the wok/pan. Radially cut the onions into long strips, and throw in with the chicken. Add a tablespoon of olive oil, and brown the chicken/onions. Add the can of curry paste and fry it around for a few minutes to let the curry paste warm. Add the can of coconut milk, and turn down to simmer. Add one heaped tablespoon of brown sugar, two tablespoons of fish sauce and one heaped tablespoon of minced coriander or a good handful of very finely chopped fresh coriander, and mix in. Simmer for a few minutes. Peel the mushrooms, slice and add to the wok/pan about 10 minutes before you're going to serve. Cut the ends off the snowpeas, wash them and add to the wok/pan a couple of minutes before you're going to serve. You only want to warm them up. Serve on jasmine rice. Serves 4. Options 1. A squeeze of lime juice while cooking is a nice addition 2. If you don't like it too hot, either don't use the whole tin of curry paste, or dilute it with some water when you add the coconut milk 3. Throw some pine nuts on it when you serve it to really impress the girlies Last edited by Gibbon; 21st May 2002 at 5:14 PM.

21st May 2002, 11:31 AM	#2
pax Member Join Date: Jun 2001 Location: God's Country Posts: 1,342	Personally I don't like "Maesri Green curry paste" due to the simplistic ingredients. I like the Asia @ Home Green curry paste, as it has more herbs, and spices in the paste. This provides a more complex taste in the resulting curry. I made a Sweet Potato and Aubergine (Eggplant) green curry last week and it was top tucker. Other than that Gibbon, looks like you have the right ingredients for a nice curry there. Pax

21st May 2002, 4:55 PM	#3
Gibbon grumpy old man Join Date: Jun 2001 Location: NSW Posts: 5,170	Hmm, yes, the Asia @ home paste is pretty damn good, but I think I personally still prefer a strong, simple flavour. Indeed I've had a go at making green curry paste from scratch, using chilli, lemon grass, garlic and onion, with mixed success. Of course you won't find a topic much more subjective than taste .... Sweet potato and eggplant curry does sound pretty good. Might have to give that a try Love curries ....

21st May 2002, 5:12 PM	#4
PostModern Angry Brewer Join Date: Jun 2001 Location: Woonona, Illawarra, NSW Posts: 5,084	I spent about 6 months perfecting a green curry. I bought a mortar and pestel and everything. I made one that was from heaven... and have not been able to get it the same ever again. Isn't there also galangal, corriander, prawn paste and kaffir lime leaves/rind in green curry? Very time consuming but worth the effort. It seems there are differing opions on the Maesri paste. I've not tried it, but found the Asia@Home one kinda bland/mild... but then again I've been spoiled by an excellent Thai restaurant in Wollongong (Hom-Thai).

21st May 2002, 5:23 PM	#5
Gibbon grumpy old man Join Date: Jun 2001 Location: NSW Posts: 5,170	Heh, the quest for the perfect paste .... Some pastes do contain coriander, prawn paste, the kitchen sink, etc etc, however as pax said, the Maesri paste is very simple, and doesn't (it does have galangal though). Hence the coriander, fish sauce, lime juice, etc in the recipe. The Maesri paste is more of a green curry paste foundation, I guess. Hmm, now I'm hungry. Wish there was a thai resturant within 300km of where I live ....