Curry is one of our favourite foods here in the UK. I expect it is a holdover from the days of British Colonialism in India. Thai food is also gaining great popularity over here.
Todd and I went to a Thai Restaurant for the very first time last Friday night with our good friends Jo and Colin. What a fabulous experience!
I think Todd may have had a touch of experience with it when he was stationed in Singapore back in the 1960's with the army . . . but I had never experienced it at all.
It was love at first bite! I just adored the flavours!! Similar to Indian curry, and yet at the same time completely different . . . much lighter, without any of the heavy sauces. I thought the flavours were cleaner and fresher.
We shared 4 different starters and 4 different mains, each one delicious in it's own right. I just know we will be going back. I have already put in my order to go there for our anniversary in November, and . . . if Todd doesn't take me there I'll be quite upset!
In the meantime I have been searching here at home for some tasty Thai recipes that I can make by myself. I came across a tasty looking one on the BBC Good Food recipe page. It's light and very, very tasty and quick to put together.
Of course, you know me . . . I had to put my own stamp on it. I marinated the chicken pieces in some of the curry paste first to give them even more flavour, and then added a few extra vegetables for more colour and crunch. We do love our vegetables in this house.
Todd gave it a two thumbs up! (SO did I!) I served it simply with some steamed basamati rice. Next time I think I'll tackle a Satay, or maybe even Thai Fish cakes! This stuff is addictive!!
*Thai Green Chicken Curry*
Serves 4
Printable Recipe
Delicious curry, that is light, flavourful and filled with the lovely crunch of fresh vegetables!
1 TBS oil
4 small skinless, boneless chicken breasts, thinly sliced
1 to 2 TBS green curry paste, depending on how hot you like it
400ml of coconut milk (don't use the low fat)
(about 1 3/4 cup)
a handful of thin green beans, trimmed and cut in half on the slant
1 small courgette, trimmed, cut in half lengthwise and thinly sliced on the diagonal
a packet of mangetout, washed and cut on the diagonal
a packet of baby corn, trimmed and cut on teh diagonal
the juice of one lime
a large handful of fresh coriander leaves (cilantro)
Stir one TBS of the curry past into the sliced chicken breasts. Let marinate for 15 minutes. Heat the oil in a large skillet. Once hot add the chicken and cook, stirring, for about 3 minutes until it begins to brown. Reduce the heat and add the remaining curry paste, if using, and cook for a minute longer. Add the coconut milk and give it a good stir. Let simmer for about 10 minutes. Add the vegetables and cook for about 3 minutes, just until the vegetables are tender. Remove from the heat and stir in the lime juice and coriander. Serve hot with some steamed basamati rice.
