Thai chicken green curry with rice

Sent from the Yahoo!7 My Kitchen Rules App. Get it for your iPhone now!

The following recipe is direct off the My Kitchen Rules App and you'll notice I decided to do chicken instead of lamb.

Here are my tips for doing this recipe ... and it turns out wonderful!

- Don't stress if you can't get galangal. Use ginger.

- Scrap the 2 tsp salt

Thai lamb green curry with rice

Ingredients
Extra shredded kaffir lime leaves, to garnish

Steamed jasmine rice and lime wedges, to serve

Curry Paste
1 tsp shrimp paste 
2 black peppercorns 
1/2 tsp coriander seeds
1/4 tsp cumin seeds
2cm piece galangal, finely grated 
2 tsp salt
2 stalks lemongrass, trimmed, chopped
5 garlic cloves, chopped
4 small green Thai chillies, finely chopped
4 small red Thai chillies, finely chopped
5 coriander roots, chopped

2 eschallots, chopped

Curry
375ml can coconut cream 
2 tsp fish sauce
2 tsp grated palm sugar
2 kaffir lime leaves, shredded
400g lamb back strap, cut into 4cm pieces
4 baby eggplant (Lebanese), cut into 1cm slices
100g green beans, trimmed
1/4 cup Thai basil leaves

Method

1. To make curry paste, wrap shrimp paste in foil. Dry-fry foil package in a small frying pan over medium heat for 1 minute each side (this will bring out flavour of shrimp paste). Remove and cool package.

2. Add peppercorns and seeds to same pan. Dry-fry for 3 minutes or until fragrant. Cool. Grind to a powder in a pestle and mortar. Remove and set aside.

3. Place galangal and salt in a pestle and mortar and pound until soft. Add lemongrass and pound until soft. Continue adding garlic, chillies, coriander roots, eschallots, toasted spices and shrimp paste, one ingredient at a time, pounding to combine and soften after each addition.

4. To make curry, bring 125ml of the coconut cream to a boil in a medium saucepan or wok. It will begin to separate (a term known as 'cracking') – with the oil rising to the top and some of the water/milk evaporating. Add 3 tablespoons of the curry paste. Cook, stirring, for 3-4 minutes. Stir in fish sauce, palm sugar, lime leaves and remaining coconut milk. Simmer gently for 5 minutes. Stir in eggplant and green beans. Stir in lamb. Simmer, covered, for 15 minutes or until vegetables are tender and lamb is cooked to your liking (lamb backstrap can easily overcook, so be sure to watch it). Stir in basil.

5. Garnish curry with extra lime leaves. Serve with rice and lime wedges.

Notes
Tips:

- If your coconut cream has additives or stabilizers, the oil may not separate (crack) from the milk/water (it is the oily part you want, in which to cook your paste). If this is the case, cook the curry paste off in a little peanut oil before adding the coconut cream.
- To use lemongrass, trim away bulbous root end and peel away tough outer leaves. Trim away yellow-green top stalk (you can freeze this to use later to infuse syrups, teas, soups or custards). Thinly slice remaining tender white-green stalk (if stalk is a little tough, you can lightly crush it with a pestle or rolling pin before slicing).
- If you are time poor, you can use a mini processor to make the paste, instead of a pestle and mortar.
- To present the rice, we placed it inside a small greased bowl, then inverted the bowl onto the serving plate.
- This is an authentically spicy Thai green curry. Reduce the chillies if you prefer less heat.
- Curry paste can be stored in an airtight container in the refrigerator for up to a week. 

- If available, try using Thai eggplant. They are small, round and available from Asian grocers.

Recipe by David and Scott

Sent from my iPhone