Topic: Chicken
Among curries, the green curry is our favorite at home, we always bought curry paste at the Thai supermarkets here in Kuwait, I don't like the curries from India, the very strong smell makes me sneeze rapidly, maybe it's just because I was not used to it. Here's the one I cooked last night.
Ingredients:
400 grams chicken, sliced
2 1/2 cups coconut milk
2 tbsp. green curry paste or more if you like
1 eggplant (big variety), sliced
1/2 cup button mushrooms, sliced (optional)
3 green chillies, sliced diagonally
3 pcs. lemon leaves
2 tbsp. ginger, grated
1 medium onion, sliced
3 cloves garlic, minced
1 medium ripe tomato, sliced
1 tsp. sugar
1 tbsp. fish sauce
1 tbsp. lime juice
10 pcs. whole peppercorns
1/2 tsp. tumeric powder
2 tbsp. cookiing oil
1 cube chicken bouillon (optional)
1 fresh stalk of lemon grass (optional)
salt to taste
Directions:
1. Sprinkle the tumeric powder to the chicken, mix.
2. Stir fry the onion in the oil on a medium heat until translucent. Add the Garlic, ginger, tomato and curry paste, fry for 2 minutes on medium heat. 3. Add the chicken and seal well on all sides.
4. Add the rest of the ingredients except the eggplants and mushrooms. Simmer for 15 minutes.
5. Add the eggplants and mushrooms. Simmer for 5 minutes or until the eggplants and chicken are cooked.
6. Add the lime juice and serve.
Tips: Taste better if serve after one hour, just reheat it.