Thai-style Chicken Curry
It's been ages since I last cooked properly, so last night I decided it was time to crack open the old cookbook amd see what I was in the mood for. It had to be fast and easy because it was late already, so I went for my old reliable, Ken Hom's Quick Wok: The Fastest Food in the East. This is a simple and easy cookbook, but none of its recipes have ever failed me.
The recipe for Thai-style Chicken Curry quickly caught my eye. The ingredients were easy enough to get at any Asian market, of which Richmond has a ton, so off I went, feeling like a Parisienne who only shops for her dinner ingredients on the same day. Heh-heh.
I wasn't able to take proper pictures during the entire process, but I did manage to get a picture after everything was done.
I made some minor changes in the recipe procedure because it just didn't make any sense to me to dump the uncooked chicken into the sauce when it was off the fire. I'm sure some expert cook out there will tell me it's a perfectly normal procedure, but I just didn't want to risk it. For anyone who's interested, here's the recipe.
2. In a wok, combine all the other ingredients and bring to a simmering point.
3. Add the chicken. Immediately cover the wok tightly, remove it from the heat and stand, covered, for 15 minutes, to allow the chicken to steep in the hot curry sauce. Now this is where I made the changes. After adding the chicken, I didn't take the wok off the fire. Plus, I allowed the sauce to boil instead of just bringing it to the simmering point. This is also where I tasted the sauce and decided it needed more curry paste.
4. Turn onto a warm platter, garnish with fresh coriander sprigs, and serve at once.
This recipe made a TON of sauce! And tasted authenically Thai, which I'm basing on the Thai curry I'd had recently since I've never been to Thailand. mistr_sparkle, who has been, agreed. Of course, we smothered our rice in the sauce, as seen in the next picture, although I didn't make nearly enough rice.
Haha, that's not a very pretty picture, but I wanted to share anyway. We also had chicken and corn soup, which was actually unnecessary since the curry was so filling. I won't even bother posting about that since it doesn't really count as cooking if all I did was open a bunch of cans and beat some eggs, right? Dessert was leche flan, but the picture didn't turn out well. I shall make another attempt soon, and will probably bake it instead of steaming it so the finished product will look smoother.
But doing this has inspired me to start cooking again. Hopefully I'll end up doing this on a more regular basis. It's way cheaper than eating out daily, I can tell you!
The recipe for Thai-style Chicken Curry quickly caught my eye. The ingredients were easy enough to get at any Asian market, of which Richmond has a ton, so off I went, feeling like a Parisienne who only shops for her dinner ingredients on the same day. Heh-heh.
I wasn't able to take proper pictures during the entire process, but I did manage to get a picture after everything was done.
I made some minor changes in the recipe procedure because it just didn't make any sense to me to dump the uncooked chicken into the sauce when it was off the fire. I'm sure some expert cook out there will tell me it's a perfectly normal procedure, but I just didn't want to risk it. For anyone who's interested, here's the recipe.
- 450 g boneless, skinless chicken breasts
- 400 ml tin coconut milk
- 1 - 2 T red Thai curry paste, to taste (I added more)
- 3 T finely shredded spring onions
- 1 1/2 T finely shredded fresh ginger
- 1 1/2 T Shaoxing rice wine or dry sherry (I used the Shaoxing wine)
- 1 T fish sauce or light soy sauce (I used soy sauce, although fish sauce might have been more Thai)
- 1 t lime juice
- salt and freshly ground black pepper, to taste
- 2 t sugar
2. In a wok, combine all the other ingredients and bring to a simmering point.
3. Add the chicken. Immediately cover the wok tightly, remove it from the heat and stand, covered, for 15 minutes, to allow the chicken to steep in the hot curry sauce. Now this is where I made the changes. After adding the chicken, I didn't take the wok off the fire. Plus, I allowed the sauce to boil instead of just bringing it to the simmering point. This is also where I tasted the sauce and decided it needed more curry paste.
4. Turn onto a warm platter, garnish with fresh coriander sprigs, and serve at once.
This recipe made a TON of sauce! And tasted authenically Thai, which I'm basing on the Thai curry I'd had recently since I've never been to Thailand. mistr_sparkle, who has been, agreed. Of course, we smothered our rice in the sauce, as seen in the next picture, although I didn't make nearly enough rice.
Haha, that's not a very pretty picture, but I wanted to share anyway. We also had chicken and corn soup, which was actually unnecessary since the curry was so filling. I won't even bother posting about that since it doesn't really count as cooking if all I did was open a bunch of cans and beat some eggs, right? Dessert was leche flan, but the picture didn't turn out well. I shall make another attempt soon, and will probably bake it instead of steaming it so the finished product will look smoother.
But doing this has inspired me to start cooking again. Hopefully I'll end up doing this on a more regular basis. It's way cheaper than eating out daily, I can tell you!