Tag: Thai 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 yellow or orange 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.
I think I will do Asian dishes this week. Chinese New Year just passed. We love going into Chinatown to eat all the yummy food, especially during New year. Even our favorite local Chinese restaurant had some amazing dishes this year.
This particular dish is a fusion of Chinese and Thai cuisines. I used the prepared red curry paste and added coconut milk. I used the delicious, long green beans I got from a local Asian market. Overall, the dish was a tad bit spicy for my daughter, but she ate it, while sipping lots of milk.
I served the dish with a lime coconut jasmine rice- it was absolutely delicious.
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