So I know I have mentioned this before but let me just tell you again.. I love Thai food.. I do.. I really do.. I love the spices, I love the flavors.. the aromas.. the the the.. you get it.. It’s sweet, it’s spicy, it’s tangy.. It’s just ummm perfect..
I think in a way it’s just exotic.. I think Thai food, I think the images on TV and in magazines.. I am suddenly transported to a serene country side with lush green forests, orchids blooming everywhere, and gentle music in the background.. wait, that reminds me of our local Thai restaurant.. anyway, bottom line is people, I love Thai food and this below is my version of Thai curry.
2 skinless, boneless Chicken breasts sliced thin
1/2 Green bell pepper
1/2 Red Onion
2 Roma tomatoes
Handful of peas
Any assorted veggies
I love color in my food so go crazy with your veggies.. You cannot go wrong
1 cup of firm tofu cubed, browned in a little OO
1/2″ root of ginger, skin peeled and grated
1 cup of coconut milk
1 tsp sugar
Salt, cayenne and pepper
Handful of fresh basil chopped, curry leaves, cilantro and kaffir lime leaves. (Use fresh bay leaf instead as an option)
2″ stalk of lemongrass, smashed
Curry Paste (Blend the below in a smooth paste)
2-3 whole red chillies (soaked in warm water for about 5-6 minutes)
2-3 cloves of garlic
1/4 Onion chopped
1 Tsp brown sugar
1 Tsp fish oil
2 Tsp(s) soy sauce
1 Tsp turmeric powder
2 Tsp(s) cumin seeds
1 Tsp Coriander seeds
In some OO, sautee some onions, ginger and the curry paste and cook for about 5-6 minutes till brown (NOT BURNED). Add the chicken and brown the chicken on medium heat. (about 6-8 minutes). Add the coconut milk and all the veggies. Add the spices and the herbs. Add about a cup of water. Simmer on medium heat (covered) till the chicken and the veggies seem tender.(about 10 minutes).
Add Tofu and cook for about 2-3 minutes more. Add some fresh curry leaves, basil and cilantro and remove from heat. (Make sure you remove the stalk of lemongrass before serving !)
Serve with your choice of rice.