I simply LOVE this dish. Whenever a restaurant has this dish, be sure that i’ll order it.
Its just so aromatic, so luscious, and so rich in warm flavour.
Whenever i have this in a restaurant, a tiny voice always whispers to me and says, “You gotta do this on your own dude!”. So I finally did.
It tasted quite Thai, but it did lack some of Thai ingredients such as kaffir lime leaves, and thai basil. Nonetheless, my family was very pleased with the dish, so i was pleased.
Here’s the recipe:
-500grams of chicken breasts, cut into bite size.
- 1 1/2 cups of asparagus, chopped.
-1 cup of coconut milk
-1/4 cup cherry tomatoes
-1 big green bell pepper, chopped
GREEN CURRY PASTE:
-1 red onion
-1 cup of coriander
-Juice of one lemon
-1 stalk of lemon grass, sliced.
-1/4 cup coconut milk
-1 thumb size of ginger
-3 Tbsp fish sauce
-1/2 tsp cumin
-1/2 tsp white pepper
-1/2 tsp sea salt
-1 tsp brown sugar
-2 green chillies
-4 cloves of garlic
Now, Blitz all the green curry paste in a processor and watch them scream in pain. It should turn into a paste, sauce.
In a large wok, heat a little oil in relatively high heat and add the paste and stir for one minute. Add the chicken and stir again for 1 minute. Add the 1 cup of coconut milk and allow to simmer for 5 minutes.
Now dump all these green veggies you’ve previously cut into this aromatic dish and stir and allow to simmer for another 5 minutes. sprinkle those ruby red tomatoes on top, cook for another 5 minutes and feed that starving belly of yours with this pleasing dish.
Simply plummet this onto some white rice and enjoy.