Topic: Chicken
Being married to a chicken curry lover, I always cooked chicken curry at least thrice a month. My hubby seems very disperate when we did not have green curry paste left last week, we went to our favorite Thai supermarket last 2 weeks ago and they were out of stock! :( We were watching some shows the other night when he suddenly told me that he wanna go out, I asked him where he would go and he answered he will check the Thai supermarket if they have Green Curry paste already! LOL. Fortunately, they had stock now and he bought too much curry paste to be consumed for 3 months, I presumed!
This is almost similar to Chicken Green Curry, however in this recipe I add some dried prawns sent to me by my mother from Philippines and I also replace mushrooms with carrots. I tried my best to make many variations because as I said I always cooked this chicken curry dish at home.
Ingredients:
400 grams chicken, sliced
3 cups coconut milk
2 tbsp. green curry paste or more if you like
1 eggplant (big variety), sliced
1 carrot, sliced
1 cup dried prawns
3 green chillies, sliced diagonally
3 pcs. lemon leaves
2 tbsp. ginger, grated
1 medium onion, sliced
3 cloves garlic, minced
1 tsp. sugar
1 tbsp. fish sauce
1/2 tsp. tumeric powder
2 tbsp. cooking oil
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 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 carrots. Simmer for 15 minutes.
5. Add the eggplants and carrots. Simmer for 5 minutes or until the vegetables and chicken are cooked.
Serve.