Tuesday, December 4, 2012

Green Curry Chicken with lemongrass and potato

Always love Curry, different kind of curry, I think they are all good.
Different than Indian curry, the Thai curry always have the flowery fragrance , must be the lemongrass, I think this is one of the happy comfort food, it’s easy to cook at home and quick to serve. 

If you can’t find lemongrass that’s ok. you can always use lime or lemon instead. The best thing about cooking curry is that you can do what ever you like. You don’t want potato? Use carrot or even frozen peas. If you don’t like vegetable at all, don’t put any, all up to you. 

You can also cook it with beef, duck, fish or even lamb, just improvise, measurement is not important. You got the key ingredients. Just use your taste, find that curry taste that you love.
Remember Curry is Jazz in the food world. Enjoy.

Green Curry Chicken with lemongrass and potato

    2 shallots , or 1 small onion
    1 stalk lemongrass
    1 tsp turmeric powder  
    1 tsp vegetable oil
    3-4 tsp green Thai curry paste- more or less up to you.
    4 boneless chicken leg with skin on
    1 tsp fish sauce
    some salt
    1 chopped red chili
    1 tsp sugar , plum sugar is best, or brown sugar is ok
    2 kaffir lime leaves
    400g potato or more if you like potato
    100g green bell pepper
    400ml can coconut milk
    20g fresh coriander or basil .

Peel shallots or onion and cut in half and thinly slice. 

Very finely slice the lemongrass, starting at the thinner end, stopping at the 'woody' part. 

Pan fried the chicken without oil. Chicken skin face down until the skin is crispy then turn it over 
and cook the other side for about 3 minutes, take it out of the pan, put it aside and let it rest.

If you don’t like skin then skip this part , just cut the chicken pieces and cook it later .

Heat the oil in a wok or large saucepan add the shallots or onion. 

Fry it and Stir in the curry paste and lemongrass ,stir fry for 1 minute and then put in potato pieces and add a little coconut milk and let it cook for about 5 minutes.

When you are cooking the potato, cut the chicken in pieces. 

5minutes is up add chicken pieces with the fish sauce, sugar, kaffir lime leaves , turmeric powder  and more coconut mil and stir fry it for 5 minutes, add in more coconut milk and bring slowly to the boil.

Reduce heat and simmer, uncovered, for 15 minutes until the potato is cooked.

Stir the curry a few times while it cooks, to stop it sticking, before you serve, add in green bell paper and basil, stir a bit more and Taste the curry.

If you think you like it hotter then put more curry or chili, sugar if you like it sweet , fish sauce even coconut milk depends on your taste. 

Now you like the taste? Good , this dish is ready. 

Sprinkle some coriander or basil and chili over the top. 

Serve with rice or bread and grab yourself a beer.

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