pretend it’s friday

I forgot to post a recipe yesterday so here is one of our favourites.

Green Curry Chicken
(based on recipe from http://101cookbooks.com)

Chili paste
1 tsp dried galangal
1 tbsp lemongrass (we buy it prechopped and frozen)
1 tbsp dried krachai
1/4 tsp roasted cumin seeds
1/4 tsp roasted coriander seeds
1/2 tsp salt
2 kaffir lime leaves*
1 tsp finely grated lime rind
2 Thai chillies (whole)
1 tbsp chopped shallot
1 tbsp chopped garlic

The Goods
1 can coconut milk (not cream)
3 uncooked chicken breasts cut into bite sized pieces**
1 cup water
1/3 cup sliced onion
1 cup green pepper chopped in large squares
1 small zucchini chopped
1 cup sugar snap peas
1 cup small, whole mushrooms (optional)
1 tsp sugar
1 tbsp + 1 tsp fish sauce
3 kaffir lime leaves finely sliced.
large handful of sweet basil leaves coarsely chopped

First of all:
Place first 6 ingredients in mortal and pestal and finely grind. Add lime leaf and rind and grind. Add last 3 ingredients. Pound and bash until it’s all mixed and ground. Now your kitchen will smell amazing!

Putting it all together:
Pour coconut milk into a wok on medium. Stir until it is warm and looks shiny on top. Add curry paste and stir well. Add the chicken (or meat of choice) and cook in liquid until it is almost done. Add onion, vegetables and water. Cook until veggies are al dente. Add sugar and fishsauce. Add more salt or sugar to taste. Add basil and lime leaves. Stir and let cook for about 2 minutes.

Serve over rice with chopsticks and spoons to sup up the last of the sauce!

*we buy a branch of frozen leaves from our local spice shop. Dried will do in a pinch.

**Can substitite chicken thighs, beef, shrimp, tofu etc

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