Monday, June 14, 2010
Darragh's Gloriously Green Manalishi Thai Curry
Anyway, back to business. He served it with basmati rice; I love basmati mainly because of its wonderful fragrance. Naan bread is also another 'must' for our green curries. There's plenty of bread soakage to be done! I like to have a wedge of lime nearby for an extra zing.
Here's how Darragh makes it:
What he uses:
1 tbsp Olive Oil
Chopped Peppers - 1 red, 1 yellow, 1/2 green (we don't like green so much. More evidence of our food racism, I'm afraid)
1 clove Garlic (crushed)
1 large Red Onion (chopped)
1 Red Chilli (de-seeded and chopped)
1 stalk of Lemongrass (squashed)
2 Breasts of Chicken (cut into strips)
2 tbsp Green Curry Paste (we used Blue Dragon)
1 can Coconut Milk
A splash (Note to Laura: just a splash!) of Fish Sauce
Another splash of Soy Sauce
A generous handful of Corriander
Naan Bread and Basmati/ Jasmine Rice to serve.
Heat the olive oil in wok. Add onions and garlic. Cook for a minute, add chopped chillies, then add the curry paste. To this, add the stalk of lemongrass. You can add another stalk if you like a stronger flavour.
Reducing the heat slightly, add your chicken strips. Stir fry for 2-3 minutes. Then add your can of coconut milk, a splash of soy and fish sauce. Gently stir the mixture and simmer for about 20 minutes. By this time, the mixture will have thickened slightly. While waiting for your curry, put on a pot of Basmati or Jasmine rice. Remember to rinse the Basmati a few times before cooking (until water is no longer cloudy).
After 20 minutes have passed, take your curry off the heat. Add a squeeze of lime and a handful of corriander. Add seasoning according to taste. Rest for a few minutes before serving.
Serve in a nice big bowl and dig in with a spoon! Wipe bowl clean with Naan bread. Lie back, rub belly and smile.