By Darlene Schmidt. Thai Food Expert
This Eco-friendly Curry Chicken tastes just like a eco-friendly curry should - very aromatic and full of flavor. It's a creamy eco-friendly curry that isn't as full of calories as many others I've attempted because of the utilization of half coconut milk and half evaporated (a trick I learned in Thailand). Consists of healthy vegetables to have an excellent chicken curry you'll wish to serve both family and buddies. ENJOY!
- 1 lb. (.460 kg.) skinless chicken white meatOrleg, chopped into bite-size pieces
- 1 eco-friendly bell pepper, chopped
- 1 cup chopped asparagus OR eco-friendly beans
- handful cherry tomato plants
- Optional: 2-3 whole kaffir lime leaves (available fresh or frozen at Asian food stores)
- 3/4 can coconut milk
- 1/2 evaporated milk (or substitute regular milk or chicken stock)
- 1/2 cup fresh Thai tulsi OR sweet tulsi
- Eco-friendly CURRY PASTE.
- 1 stalk lemongrass. thinly sliced, OR 3 Tablespoons of. frozen prepared lemongrass (offered at Asian food stores)
- 1/4 can coconut milk
- 1-3 eco-friendly chilies (if you cannot find Thai eco-friendly chilies. jalapeno work nicely)
- 1 cup chopped coriander/cilantro, leaves stems
- 1 shallot, chopped
- 4-5 cloves garlic clove
- 1 thumb-size piece galangal OR ginger root, sliced
- 3 Tablespoons of. fish sauce
- 2 Tablespoons of. fresh lime juice
- 1/2 teaspoon. ground cumin
- 1/2 teaspoon. ground coriander
- 1/2 teaspoon. ground white-colored pepper (obtainable in most supermarket spice aisles OR Asian food stores)
- 1 teaspoon. brown sugar
- 1 teaspoon. shrimp paste (available through the jar in Asian food stores)
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- Place eco-friendly curry paste ingredients inside a mixer or blender and blitz to produce a aromatic eco-friendly curry paste/sauce (increase the coconut milk if useful in helping blend ingredients). To create sauce by hands: Mince and stir all sauce ingredients together inside a bowl, OR make use of a pestle mortar to mash dry ingredients adopted by liquid ingredients. Put aside.
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- Convey a wok or large fry pan over medium-high temperature. Give a little oil and swirl around, adding your eco-friendly curry paste. Stir-fry one minute to produce the scent.
- Add some chicken. Stir-fry until well saturated with sauce.
- Add 1/2 can evaporated milk, as well as the lime leaves (if using). Stir and lower heat to medium-low. Simmer chicken 5-6 minutes.
- Add 1/3 to at least oneOr2 can coconut milk, as well as the eco-friendly vegetables (except tulsi) and continue simmering another 3-4 minutes.
- Add some cherry tomato plants and simmer 2-3 more minutes. Avoid over-cooking - you would like the tomato plants to have their shape and also the eco-friendly vegetables to retain a few of their crispness.
- Remove curry from heat and taste-test drive it for salt and spice. Otherwise salty or flavorful enough, add another Tablespoons of. fish sauce. If too salty for the taste, add another squeeze of lime juice. If too spicy, Or you'd like more sauce, add what's remaining of the can of coconut milk. Should you'd enjoy it sweeter, add a bit more sugar.
- Serve directly from the wok, or transfer to some serving bowl. Sprinkle within the fresh tulsi (slice bigger leaves into shreds). Sliced red chili may also be used like a topping, in order to increase the spice (as proven). Serve with lots of Thai jasmine grain. and revel in!
For any lighter eco-friendly curry: Simply substitute chicken stock for that evaporated milk. Add a bit more lime juice when taste-testing (to balance the saltiness), when needed.