This was my first experiment with Thai cooking. My master's advisor is from Thailand and she brings us Thai food occasionally and it is always delicious. So I decided I wanted to give it a whirl. So I found some recipes online, and of course did it my own way anyways.
You will need:
2 boneless, skinless chicken breasts
2 can coconut milk
1/2 cup oregano
1 hot pepper (I used serrano)
Lemongrass
Gingerroot
Garlic
Limes/lime juice
Vegetables of choice
I had garlic already, and all the other ingredients added up to less than $20. (The bouillon and lettuce don't count). It also makes a LOT of food, so that's a total steal versus going to an ethnic restaurant.
Step 1: get all the sauce ingredients ready. 2 tbsp diced garlic, 1 diced pepper, 1/4 can coconut milk, 2 inches sliced ginger, 1/4 cup diced lemongrass, 1/2 an onion, 1/2 cup chopped cilantro, 1 tbsp cumin, 1 tbsp lime juice, salt & pepper.
Put all the curry ingredients in the blender and blend until smooth.
Step 2: Put 2 tbsp oil in a large pan, and add the curry. Apparently this releases the oils and flavors (?) Add the rest of the can of coconut milk and simmer for 5 minutes.
Step 3: Dice the chicken while the curry simmers.
Step 4: Add the chicken chunks to the curry.
Step 5: Cut the vegetables you want to use into bite sized pieces. I decided to use green beans and orange bell peppers. Add those to the pan and simmer 5-10 minutes.
Step 6: Boil the noodles or rice you want to serve with the chicken. I had some oriental rice noodles I purchased earlier.
Step 7: Put rice or noodles in a bowl and add chicken curry. Enjoy!
Obviously, you can make many variations. Add whatever vegetables you like, more or less of certain spices, more peppers if you want it spicy.Labels: chicken, creative, curry, ethnic
