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Sunday, March 13, 2011

Green Curry Chicken

               Learnt this from a Chef whose relative married a Thai and learnt quite a bit of Thai cooking from this Chef as I like his style of cooking and many of my recipes here are those I learnt from him.

              All measurements in my blog is with cake measuring spoons.

                      Green Curry Chicken

              Rempah to be blended finely

                 5                   small Onions/Shallots
                 1                   whole pod of Garlic
                 3 stalks        Serai/Lemon Grass
               80 gm             Lengkuas/Galangal
                 1 teasp         Black Pepper seeds
                 5                   Green Chillies
               12                   Green Chilli Padi
                 8 gm             Pudina/Mint leaves
                 8 gm             Local Basil


              800 gm             whole Chicken leg, chop and Remove skin
              100 gm             Baby Eggplant [small, round Eggplant normally in small bunches]
              200 ml              Fresh Santan mix with 400 ml Water
                 3                    Corriander/Yin Sai Roots, Smash it
                 3                     Daun Limau Perut, remove centre vein & cut thinly
                 5 Tabsp         Oil


              1 1/2 teasp        Ketumbar seeds/Coriander seeds
              1 teasp               Jintan Manis seeds
              3/4 teasp            Jintan Putih seeds


             1 1/2 Tabsp        Brown Sugar
                   8 Tabsp         Fish Sauce [Chef used the brand from China,
                                                                 "Han River Brand Fish Sauce First Grade"
                                                                 as it is not so salty and no fishy smell]

  1. *Wash, place on siever to dry completely "B" Separately. Then fry them separately Without Oil then blend separately too.
  2. Blend Small Onions and Garlic till fine.  Remove to bowl.
  3. Blend Serai, Lengkuas, Green Chilli, Chilli Padi, Black Pepper, Mint & Basil till fine.  Remove to a separate bowl.
  4. Heat 5 Tabsp Oil & fry the blended small Onions & Garlic mixture on Low Medium fire till fragrant for about 5 minutes.
  5. Add the blended Serai mixture & fry on Low Medium fire for 15 minutes till aromatic.
  6. Add in the blended Ketumbar, Jintan Manis & Jintah Putih then add in the Santan and Water solution [retain about 100 ml of the Santan & Water solution], the Chicken, small brinjals, smashed Daun Ketumbar Roots, Daun Limau Perut and the Seasoning.
  7. Then add the balance of the Santan & Water solution.  [The cooking process after adding the chicken should not be more than 10 minutes]. Check for taste.

                  (a)  It is always very good to buy the Ketumbar seeds, Jintan Manis and Jintan Putih seeds and make your own Ketumbar, Jintan Manis and Jintan Putih powder as it is fresh and the smell lovely esp the Ketumbar powder.  Of course you can buy the powder but once you try making your own powder, you will be glad you did it.  I normally do a very small amount, put them in small containers and freeze them.

                   (b) As you can see the Chef has a different approach to cooking here; the garlic and small onions blended separately and fried separately then the rest of the rempah.

                Do try this and would appreciate your comments here after you have done it. Till my next post, xoxo, Ophelia


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