Despite our different backgrounds, The Baron and I can appreciate our varying tastes. He brings to the table the traditional American and some European flair that I'm not always familiar with. I bring to the table the exotic ingredients and flavors of Asian cuisines with touches of Latin influences. Together, I would like to think we cover the whole range of tastes the world has to offer.
This dish is pretty easy so long as you have access to Asian ingredients such as curry paste, coconut milk and fish sauce. Those would probably be the specialty items of the recipe but diverse supermarkets will most likely carry them.
Thai Green Coconut Curry Chicken & Bell Peppers
recipe adapted from TheKitchn
2 tablespoons vegetable oil
2 to 4 ounces Thai green curry paste, such as Maesri
2 cans good quality coconut milk, such as Chaokoh
1 medium onion, diced
2 cloves garlic, minced
3 bell peppers - red, yellow, green
1 to 1 1/2 pounds boneless chicken breast or thighs
Fish sauce, to taste
Sugar, to taste,
Soy sauce or GF tamari, to taste
1 tablespoon minced fresh cilantro for garnish
Slice the bell peppers into 1/4-inch-wide slices and discard the stem and seeds; set bell pepper slices aside.
Cut the chicken into even, bite-sized chunks about 1-inch long and set aside.
Open the cans of coconut milk and set them to the side.
Heat a drizzle of vegetable oil in a wok over medium-high heat, and when the oil is hot, add the curry paste.
Sauté the paste for 2 minutes, stirring frequently. Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below. Sauté this for about 2 minutes with the curry paste too, until the oil starts to separate out, forming beads on top of the curry paste.
Add the diced onion and garlic, sauteéing until softened and fragrant.
Add the chicken pieces and sauté for about 1 minute then add the rest of the coconut milk. Reduce the heat to medium low and simmer until the chicken is cooked through - about 10 minutes.
When the chicken is done, add the bell peppers and simmer just until they're tender. Taste and adjust seasonings with fish sauce, sugar, and soy sauce until it is balanced enough for your tastes.
Serve with rice or rice noodles and garnish with fresh chopped cilantro.
recipe adapted from TheKitchn
2 tablespoons vegetable oil
2 to 4 ounces Thai green curry paste, such as Maesri
2 cans good quality coconut milk, such as Chaokoh
1 medium onion, diced
2 cloves garlic, minced
3 bell peppers - red, yellow, green
1 to 1 1/2 pounds boneless chicken breast or thighs
Fish sauce, to taste
Sugar, to taste,
Soy sauce or GF tamari, to taste
1 tablespoon minced fresh cilantro for garnish
Slice the bell peppers into 1/4-inch-wide slices and discard the stem and seeds; set bell pepper slices aside.
Cut the chicken into even, bite-sized chunks about 1-inch long and set aside.
Open the cans of coconut milk and set them to the side.
Heat a drizzle of vegetable oil in a wok over medium-high heat, and when the oil is hot, add the curry paste.
Sauté the paste for 2 minutes, stirring frequently. Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below. Sauté this for about 2 minutes with the curry paste too, until the oil starts to separate out, forming beads on top of the curry paste.
Add the diced onion and garlic, sauteéing until softened and fragrant.
Add the chicken pieces and sauté for about 1 minute then add the rest of the coconut milk. Reduce the heat to medium low and simmer until the chicken is cooked through - about 10 minutes.
When the chicken is done, add the bell peppers and simmer just until they're tender. Taste and adjust seasonings with fish sauce, sugar, and soy sauce until it is balanced enough for your tastes.
Serve with rice or rice noodles and garnish with fresh chopped cilantro.
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