Green Chicken Curry

Nachdem Renate mich per Kommentar-Funktion nett gebeten hat, das Rezept für die Curry-Paste ‘rauszurücken und außerdem noch diverse Drohungen per E-Mail (Euch werd’ ich!) eingegangen sind, die “Bastelanleitung” für das leckere Curry bloss nicht geheim halten zu wollen, will ich kein Spielverderber sein und tippe das schnell ab. Ist halt in englischer Sprache, aber man kann es ja bei Bedarf via Copy&Paste schnell durch einen Online-Übersetzer jagen.

Here we are…

Green curry is the most classic of Thai curries – certainly one with which most people are familiar, as is on nearly every Thai restaurant menu. It is the most typical of the central plains curries, being based on coconut cream fried with a paste made from fresh green chillies, sharpened with galangal, shallots and lemongrass. Other ingredients are fish, fowl, meat and vegetables and these can be grilled, slatet or deep-fried, simmered in the curry paste or poached in the coconut milk before being added to the seasoned paste.

Curry paste

3 tablespoon small thai chilies
large pint salt
1 tablespoon galangal (peeled and chopped)
3 tablespoon lemongrass (chopped)
1 tablespoon kaffir lime zest (chopped)
1 tablespoon coriander root (chopped)
1 teaspoon turmeric (chopped)
3 tablespoon red shallot (chopped)
2 tablespoon garlic (chopped)
10 piece white peppercorn
1/2 teaspoon coriander seeds (roasted and ground)
1/2 teaspoon cumin seeds (roasted and ground)

You can either pound all of the ingredients with a mortar and pestle or with a blender. Be careful to not over working the paste. It will become hot and start to lose flavor.

For the curry

10 gram palm sugar
2 cups coconut cream
80 gram chicken
2 tablespoon fish sauce
2 cups thin coconut milk or chicken stock
3 piece kaffir lime leaves (torn)
2 piece large thai chilies
1 handful sweet basil
40 gram small eggplant
30 gram crispy eggplant

Cook the cream on high heat until it separates, add 2 tablespoons of the curry paste. Fry over medium to high heat, stirring regularly to prevent the paste burning. Add the vegetable and chicken. Continue to cook until the paste is fragrant. Season with fish sauce, palm sugar and then add coconut milk or stock. Bring to boil, reduce heat simmer. Garnish with lime leaves, chilies and sweet basil.

Ich wünsche Euch gutes Gelingen, guten Appetit und freue mich über anschließende Kommentare!

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