Today's recipe: Thai Chicken Green Curry
The summer was filled with lots of activity and Nynke’s Terrific Thai meal was one of the highlights. We had Agathe (that’s her on the left in the photo with Nynke), a wonderful French student staying with us, and although the French do not traditionally eat spicy foods, she was really cool and tried everything. I basically had to be tied to my chair not to lick the plates after the meal. Thairrific.
We had Laura last month who very kindly supplied me with 4 recipes, and now we have the equally wonderful Nynke doing the same. If you can’t find the time to actually get ones owns recipes organized, then having good friends is the next best thing! I have many a recipe idea from Nynke, like her Strawberry Cheesecake, but I still need to make it and write down the quantities, etc, so you’ll just have to wait for the summer when I’m sure I’ll have more time…yeah, right.
But never fear when Crystal’s near, as you get to enjoy this super Thai meal right away. This might not be what you usually make for Christmas, but they will warm you up during this really coooooold winter - if you’re silly enough to be here up north and not in the gorgeous sunny southern hemisphere.
This is my plate (well, my first plate) of everything. I refuse to not try absolutely everything. And in large quantities. Just to be sure you understand. I’m starting with the Chicken Green Curry recipe. All recipes have been sent to me by Nynke (who did a cooking course in Thailand), but I have adapted them where necessary.
CHICKEN GREEN CURRY
(Kaeng khiaw waan kai)
2 tbsp cooking oil
1-2 tbsp green curry paste (depending on strength of paste and your taste buds!)
2 cups coconut milk or coconut cream
2 cups chicken stock
800g chicken wings or drumsticks
2 small eggplants / aubergines, chopped
5 Kaffir lime leaves
1 tbsp fish sauce
½ tbsp sugar, palm if possible
½ cup basil leaves
Red and green chili slices, to garnish
1. Heat the oil in a wok and fry the curry paste for a minute or so till fragrant. Reduce the heat and add the coconut milk / cream, stirring all the while. Add the stock and chicken and cook for a few minutes.
2. Add the eggplant / aubergines and kaffir leaves and cook till both the chicken and eggplants are cooked, about 5 minutes. Season with sugar and fish sauce to taste.
3. Add the basil just before serving. Sprinkle with chilies if using.
NOTE: Nynke sent me this recipe, but I have altered it massively. They used only 200g chicken pieces…for 4 people! And 100g of aubergines/eggplants – well that’s not enough for 1 person if you ask this piggy! I know this recipe very differently (with chicken breast and green beans) and will endeavor to post my version another time.