Monday, November 4, 2013

Thai Green Chicken Curry (Bill Granger)

I like Thai food but never cook any Thai food before. I don't have any Thai cookbooks and reckon that the only way that I can cook Thai food is with the help of internet!

My right brain: Ok ok... What Thai food should I Googled?

My left brain: Since I'm going to cook Bill Granger's recipes for Cook like a Star, I should Googled "Thai" and "Bill Granger"...

Google: Thai Green Curry from Lifestylefood.com

My right brain: Yawn!

My left brain: Don't be fussy!!! You can't cook Thai, you know!!!

My right brain: Ok ok... Wait a minute! Bill Granger adds anchovy into his Thai green curry... Is this what Thai do? 

My left brain: Stop thinking!!! Just cook!

My right brain: Ok ok...

Thai Green Chicken Curry Bill Granger
Hurray that I can cook Thai food, ironically with the help of an Aussie, Bill Granger - LOL!
Ingredients that I used to make Thai green curry paste
I didn't know that the coriander roots and stems are useful to make Thai green curry paste.
It is not difficult at all to make the curry paste.
My Thai green curry paste looks good!
Cooking the curry
Anchovy in Thai green curry?... I like to follow the recipe and add this.
Add these and the curry is ready!
Simmer until vegetables and chicken are well-cooked.
มีรสกลมกล่อม? Delicious in Thai? - LOL!

Before proceeding on the recipe of this dish, I have to apologize to my husband that I have accidentally stepped on our basil plants that he planted 2 weeks ago. For this reason, I can't harm the patch of basil further for this dish and that's why this dish is not served with any basil leaves. Oopsie!

I stepped on these!!! - Sorry!

Here's the recipe from the book, Bill's Everyday Asian by Bill Granger or here
(with my modification and notes in blue)

1 tbsp light-flavoured oil
(I used canola oil)
3 tbsp green curry paste (see below)
125ml chicken stock or water
(I used chicken stock)
250ml coconut milk
(I used Ayam brand, the light coconut milk)
1 anchovy, finely chopped
4 kaffir lime leaves, torn or 3 strips of lime peel
(I used kaffir lime leaves)
500g chicken breasts, cut into chunks
100g green (or snake) beans, cut into batons
(I used round beans)
handful fresh or canned baby corn
(I used the fresh ones)
400 g Japanese or Thai aubergines, cut into chunks
(I didn't add that)
1 tbsp white sugar
2 tbsp fish sauce
1 tbsp lime juice

For the Thai Green Curry paste:
Makes about 1 cup
(use only 1/4 of this recipe to make enough paste to cook the above curry)

1 tsp white peppercorns
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp sea salt
1 tsp ground turmeric
1 stalk lemon grass, chopped
6 garlic cloves, chopped
4 shallots or 1 small red onion, chopped
2 tbsp coriander roots or stems, chopped
3cm piece ginger, peeled and chopped
4 green chillies, de-seeded and chopped
2 tbsp light flavoured oil
(I didn't add this)

To serve:
handful basil leaves
(I didn't add this)
steamed rice

Heat a small saucepan over a medium heat. Add the peppercorns, coriander and cumin and toast the spices for 1-2 mins or until fragrant. Place the toasted spices, salt, turmeric, lemon grass, garlic, shallots, coriander, ginger, chillies and oil in a food processor and pulse to a paste

For the curry:

Heat a large saucepan over a high heat. Add the oil and cook the curry paste for 2 mins, or until fragrant.

Add the stock, coconut milk, anchovy and kaffir lime and cook over a medium-low heat for 5 mins. Add the chicken and cook for 5 mins.

Add the snake beans, corn, aubergine, sugar, fish sauce and lime juice and cook for 4-5 mins. Scatter with basil leaves and chillies (I didn't add these). Serve immediately with steamed rice.

Happy Cooking Please support me and like me at Facebook...

25 comments:

  1. Looks delicious, Zoe! But no Basil leaves?!? Wonder why I can still imagine the scent of basil leaves when I looked at the photo of your Thai green curry.

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  2. Hi Zoe,
    Delicious looking Green Curry! In my house, I am the only one who eats Green Curry, as the green paste is usually very spicy hot! Just as I like it, more for me to enjoy! haha!
    Have linked one of BG's chicken dish!

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  3. hahahahah! i love the struggle btw the left and right brain... that happens to me when i am going to gym! go... don't go.. too tired, legs ache, arms muscles feel like noodles.... go must goo... too fat... want to sleep... hahahahhaa... you depicted this so well. u just showed that we can do it if we put our heart and minds to things. my favourite post for the day!

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  4. oh, this green curry is so special with added anchovy inside. asian food is so full of flavour, looking at the list of ingredient you know that you are cooking a serious dish, hahaha! looks very delicious!

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  5. The curry paste looks amazing! I have never heard of anchovies in Thai curry either ha ha but if its delicious, I guess why not?

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  6. Oh my, this dish and with all those herbs and spices, making this dish so full of flavour. Would love to give this a try one day. I bet it must taste awesome.

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  7. Looks yummy zoe. Loved the conversation with right & left brain. he he. This happens with me too when I am confused to whether to follow the recipe. rather say force myself to follow the recipe.

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  8. Hi Zoe, Your green curry looks so good! And I salute you for making the green curry paste from scratch. :))

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  9. This is my favourite Thai curry!

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  10. Yum! So many ingredients, this curry is packed with flavour. Delish!

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  11. Mhhh my mouth is watering...
    Have a nice week

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  12. We love Thai food too and you did a great job on this green curry, it looks wonderful Zoe!

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  13. Zoe, I love Thai green or red curry but never heard of adding anchovy in it. This must be very tasteful. More rice please :)

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  14. The addition of anchovies is new to me, curious to know the taste of BG's take on green curry :)

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  15. I had a look in my Thai cookbook and they use shrimp paste instead of anchovies... I suppose they give out the same "fishy" effect to the paste? Hehe I dunno... never made paste from scratch too. But from the looks of it, your Thai green chicken curry looks fab!

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  16. zoe, your left and right brain conversation really made me smile :)) doesnt matter if you get help from google or aussie or african, as long as it is tasty, the rest is not important! yay, zoe can cook thai! i also made a green curry earlier, recipe comes from a malaysian cook..so it's also a little different version from yours..and as long as we enjoy our green curry, that's good enuf!

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  17. I'm just like you. I love Thai food but I rarely make it.

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  18. I love the flavours of Thai food but have to admit that I have never made my own curry paste. Great job.

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  19. Zoe, this is an amazing curry paste you've made, and I love the addition of the anchovies as well!
    You have made this delicious green curry chicken recipe your own...I just love it, and love the flavor and can actually smell the delicious aroma...just by the description of it!

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  20. Hi Zoe , I love these flavors , I have bookmark this recipe to try soon , thanks for sharing :)

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  21. Zoe, your green curry definitely looks better than great!! It's interesting that this dish has anchovies in them, I've never seen such an ingredient in green curry before. I like the fact that Bill's recipes are pretty simple and generally fuss free. I hope to cook/bake mine really soon! ;)

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  22. Wow, you made the paste from scratch! Curry looks amazing and anchovy is one of my favourite ingredient.

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  23. Wow, you did the paste from scratch...... I like Thai Green Curry too but I'll look around at the supermarket for ready to cook pastes.... that's lazy me!

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  24. Zoe, I love Green Curry! Yours look so flavourful with homemade curry paste!

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  25. I like the use of anchovies in this curry - such a flavor bomb. A little goes a long way. The curry paste made from scratch looks like another power flavor bomb too! Wow, this green curry must be so delicious.

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