| When I fist visited Thailand I was
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| | 15 baby corns1. Cut the chicken into
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| captivated by the country, I found that
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| | chunks and combine in a bowl with: soy
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| curries soon became a definite favourite
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| | sauce, rice wine, sesame oil, and the
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| meal for me! One curry in particular was
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| | corn flour. Mix well and let stand for
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| the green curry.Serves 4-51 lb of chicken
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| | about 40 min.2. Heat the wok or pan with
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| breast
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| | the ground nut oil in, add the chicken
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| 2 teaspoon of light soy sauce
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| | with some of the chopped garlic and stir
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| 2 teaspoon of rice wine (if you have it)
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| | fry for about 3 min or until the chicken
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| 1 teaspoon of sesame oil
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| | is just done.3. When done transfer the
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| 2 teaspoon of corn flour
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| | contents of the wok to a colander to
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| 2 tablespoon of groundnut oil
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| | drain the excess oil.4. While the chicken
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| 3 shallots fine chopped
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| | is draining add a little more nut oil to
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| 3 cloves of garlic (chopped)
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| | the wok along with the shallots, garlic
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| 2 cm ginger (chopped)
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| | and ginger and chilli, stir-fry for about
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| 3 tablespoons of green curry paste
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| | 3 min.5. Then add the curry paste along
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| 1 tablespoon of fish sauce
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| | with the rest of the ingredients, (except
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| 1 red chilli
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| | the basil leaves), bring to the boil and
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| 1 whole lime (sliced into 4)
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| | then simmer for a while until sweet corn
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| Half a block of coconut
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| | softens.6. Return the chicken to the wok
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| Two cartons of concentrate coconut milk
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| | for about 3 min and stir in the basil,
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| 2 teaspoon of sugar
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| | remove limes.There you have it! A Thai
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| Large basil plant leaves
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| | green curry fit for a king.
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