Wednesday, January 26, 2011

Thai green curry

I'm back. I didn't actually go anywhere, but I have barely posted anything in January and I haven't really read any of your blogs... so I guess that I'll spend the rest of the day doing that, catching up with what has been going on with you in the past three weeks. See, the thing is that I haven't felt very well since the beginning of the month and both cooking and writing about it seemed like a chore instead of the fun activities I've always considered them to be. But I feel better now, and cooking and writing about it once again sound like a great idea. So here's a recipe I've made last week for the first time, although I have eaten it hundred of times at Thai restaurants: green curry with chicken.

THAI GREEN CURRY

1 teaspoon of sesame seed oil
2 onions, sliced
1 zucchini, sliced
3 tablespoons green curry paste
2 pounds chicken breast, cubed
4 tablespoons of shredded fresh basil
2 1/2 cups coconut milk
2 tablespoons fish sauce (nam pla)

Heat up the oil in a wok and saute the onion for a couple of minutes. Add curry paste, stir well and let cook for two more minutes.

Add zucchini, chicken, basil, coconut milk and fish sauce and bring to a boil. Lower the heat and simmer for 12 to 15 minutes, or until the chicken is cooked and the sauce has thickened. Garnish with fresh basil and serve.

3 comments:

  1. I want this right now! So delicious and something I've never made at home either. Hope you feel better soon!

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  2. There was a time when I made Thai curry at least once a week for my son especially; then he moved out and I got out of the habit but I love it. and this dish that you made sounds like the perfect way to get back into the habit!

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  3. I'm glad to hear you're feeling better now, Chiara! This curry is calling my name...I have yet to try my hand at a green curry and I need to fix this ASAP!

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