Hello everyone, I’m back again! So this weeks’s blog will feature my very first meal. So excited!
This dish will be featured on my dinners list, so be sure to log in every week, I will have dishes all prepared by me on this blog and also include recipes and cooking instructions.
Thai green curry is one of my favourite meals, I love it because of its authentic taste and aromatic flavours. It’s easy to make, provided you use the right quantity. The key word is “don’t over do it” follow the measurement through and through and you’ll have a winner on your hands. 😊
Cooking time: 35 minutes
Preparation time: 5 minutes
Total time: 40 minutes
- 4 tablespoon of Thai green paste
- 1 whole can of Coconut milk
- 8 Fillet chicken thighs or chicken breast
- 1 Red pepper
- 1 Green pepper
- 1 large Onions
- 2 cloves of garlic
- 3 tablespoons of Fish sauce
- 3 tablespoon of Cream cheese( very low fat)
- 1 tablespoon of Oil
- Half a glass of water
- 1 cup of Basmati or Jasmine rice
(The above will serve 8 people)
- Wok or large saucepan
- Wooden spoon
Heat about 1 table spoon of oil, in the wok for about a minute,then add two table spoon of curry paste and fry for about 2 minutes.
Next, Add the crushed or grated garlic, chopped onions and fry for about 1 minute.
Then add the chicken ( if its the thighs, just add it straight to the paste, but if its chicken breast, cut it up into large pieces) and add it to the frying paste, stir and ensure that the paste is incorporated into the chicken and cook for about 5 minutes.
Once 5 minutes is up, add the fish, stir and empty half a can of coconut milk into the chicken.
Then add the half a glass of water and cook for about 25 minutes. This is to ensure that the chicken is properly cooked.
Please do not cut corners on cooking the chicken! Chicken has to be well cooked, in order to avoid a running stomach or even getting salmonella.
Whilst the chicken is cooking, rinse rice, add enough water just to cover the rice (make sure it’s not too much) and cook.
After 10 minutes, take it off the cooker and rinse it with cold water ( this is to reduce the starch in the rice) once the water is clear, drain all the water and then add just a little water to the rice to allow it simmer.
(Please the water should not be seen, it should just be enough to simmer it, as basmati rice may congeal if you add too much water) cook until soft enough to chew. Once it’s cooked, set it aside to cool down into a warm temperature.
Now move unto your peppers. Rinse, cut them up and de pip (remove the seeds and the core) once de piped, cut it into stripes, I would say into thick slices as this may shrink a little in the sauce.
Check your chicken, after 25 minutes, of cooking, all the sauces should have been blended and the chicken properly cooked. Add the sliced peppers and finally add a table spoon of low fat cream cheese.
(The cheese is for a little thickness) cook for 5 minutes.
After 5 minutes set aside and let it cool down a bit.
Put the cooked rice into a food mould, let it set and then plate it. Then spoon the delicious Thai green curry unto the side of the plate or dish the rice straight onto the plate, creating a ring and spoon the curry on top of the rice, and garnish with pepper rings.
Your meal is ready to be served!
Love Duchess O