Tag: kaffir lime leaves

Mango Coconut Green Chicken Curry

2 + 1 tablespoons coconut oil
1 inch ginger, grated
3 garlic cloves, chopped
2 kaffir lime leaves
1 tablespoon green curry paste
1 teaspoon coriander powder
2 cups mango chunks
1 can coconut milk (13 ½ ounces)
2 teaspoons fish sauce
Juice of one lime
1 cup Thai basil, chopped and divided in half
1 medium yellow onion, sliced
1 large red pepper, sliced
1 pound chicken breast, sliced thin
Sugar to taste
Salt to taste

Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.

Penang Curry- My Version

Panang Curry

A great version to make at home…

Curry Paste

2 to 3 dried chilies, soaked in warm water until soft and seeds removed
1 inch galangal, grated
3 to 4 stalks lemongrass, grated
3 cloves garlic
2 small shallots
2 tablespoons cilantro stems
1 teaspoon coriander seeds
½ teaspoon cumin seeds
¼ cup peanuts
1 teaspoon shrimp paste
1 teaspoon salt

Roast the coriander seeds, cumin seeds and peanuts in a small frying pan till aromatic, about 2 to 3 minutes. Take out and grind in a spice grinder. Add to a mortar and pestle. Add the soft red chilies to the spices in the mortar and pestle.
Add the grated galanga, lemongrass, cilantro stems, garlic and shallots to a small food processor and process till smooth. Add the mixture to the mortar and pestle. Add the shrimp paste to the whole mixture and pound the paste till incorporated together and relatively smooth. Add the salt and keep aside.

1 can low-fat coconut milk
3 to 4 kaffir lime leaves, sliced thin
1 ½ pounds chicken breast, sliced thin on a bias
1 cup haricot verts (green beans), cut into 1 inch pieces
1 teaspoon palm sugar
2 tablespoons fish sauce
Juice and zest of one lime
½ cup basil, shredded

Heat a saucepan on medium heat and add the curry paste. Add ¼ cup of coconut milk and sauté on medium heat while stirring constantly. Make sure the milk does not burn. Keep adding as the liquid evaporates and more is needed. This should take about 4 to 5 minutes. Add the beans and bring to a boil and cook for a minutes. Add the chicken and bring to a boil. Simmer and add the lime leaves, palm sugar, fish sauce, juice and zest of the lime. Mix well and check for seasonings. Turn off as soon as the chicken is cooked through. Garnish with basil and serve with rice.

Chicken and Bok Choy Thai Green Curry

I think I am currently obsessed with Asian food.. I love it and love cooking it…You could buy a jar of green curry from the store or you could make your own.. the one from scratch is way yummier!!!

2 chicken breasts, sliced thin
Zest of one lime
1 teaspoon salt
1 tablespoon extra light olive oil

Marinate the chicken slices in the lime zest, salt and oil. Mix well and let it sit for 2 to 3 hours.

Green curry

2 to 3 fresh lemon grass stalks, trimmed, the ends smashed and chopped fine (I used frozen chopped lemon grass)
2 inch piece of galangal, chopped (you can substitute with fresh 1 inch fresh ginger)
2 to 3 kaffir lime leaves (substitute with zest of 1 lime)
Zest of 1 lime (use 2 limes all together if kaffir limes leaves are not being used)
Juice of 1 lime
1 serrano chili, deseeded and chopped
1 cup cilantro, chopped
2 teaspoons salt

Place all the ingredients in a mortar and pestle. Pound till a paste is formed. Keep aside.

2 tablespoons peanut oil
1 cup coconut milk
1 cup chicken broth
1 to 2 teaspoons palm sugar or 1 teaspoon brown sugar
1 teaspoon fish sauce
2 teaspoons chili sauce (your favorite)
Salt to taste
1 large red, orange or yellow pepper, sliced
4 to 5 baby bok choy, sliced in quarters
½ cup cilantro, chopped

Heat a saucepan with the oil. Add the curry paste and sauté on medium heat for 3 to 4 minutes. Add the coconut milk, chicken broth, palm sugar, fish sauce and chili sauce. Bring to a boil and simmer for about 10 minutes. Add the chicken slices and poach on a medium heat for 3 to 4 minutes. Transfer to a platter and keep aside. Continue to simmer and add the peppers and the bok choy. Cook for another 5 minutes. Return the chicken back to the curry and finish cooking, making sure the chicken is not over cooked. Garnish with cilantro.