THAI GREEN CURRY WITH CHICKEN AND SWEET POTATO
You can apply this recipe to any type of curry you like. If you like your food really spicy, try adding dried chili flakes or whole fresh chilies. Curry is a simple, hearty dish; get as creative as you want! As always, practice makes perfect.
Provided by Jet Tila
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat 4 tablespoons of the thick coconut cream on high for about 1 minute, then add the oil. When the cream starts to sizzle, stir the curry paste into the cream like building a roux. Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant. If the curry starts to sputter, add a small amount of coconut milk and/or oil to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
- Stir the sweet potato cubes, onion, basil, half of the lime leaves and remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil, then reduce to a simmer. Let the curry simmer for 10 to 15 minutes or until the potatoes are fork-tender. Also check that the curry is thick enough to coat the back of a wooden spoon.
- Add the chicken. Let this simmer for 5 to 7 more minutes, or until the chicken is cooked through. Stir in the fish sauce, sugar and tamarind. Add the bell pepper strips and turn off the heat. Serve hot over cooked rice. Garnish with the Thai basil, remaining lime leaves and diced bell pepper.
THAI CHICKEN AND SWEET POTATO CURRY
Just letting everyone know this is a recipe I adapted that I found in a magazine about 10 years ago but I still can't find anything as good even in restaurants
Provided by clive79moore
Time 55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove the tough outer leaves from the lemongrass and discard. Bash the stalks with a rolling pin to flatten slightly. Then very finely chop.
- Melt the butter in a large frying pan or wok. (wok is better) Add the shallots, garlic and chicken and stir-fry over a high heat for 3-4 minutes until the chicken is browned.
- Add chopped lemongrass and the remaining ingredients (except the mangetout and coriander) and bring to the boil.
- Reduce the heat to simmer for 15 minutes. Sprinkle over the mangetout and simmer for a further 5 minutes or until the sweet potatoes are tender.
- Season to taste and serve with h steamed jasmine rice and sprinkle with fresh coriander leaves
- Curry paste do vary the best one that I have found is from sea woo
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love