![\"\"](\"https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/10\/IMAG0329.jpg\" "\\"GnY_ThaiGCurry\\"")
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Ingredients:<\/strong><\/p>\n 500g Chicken (Thigh or Breast)<\/p>\n 250ml Chicken Stock<\/p>\n 1 Can Coconut Milk<\/p>\n 4 Thai Shallots<\/p>\n 40g Thai Ginger<\/p>\n 4 Sticks of Lemongrass<\/p>\n 2\u00a0Kaffir Limes (Juice and Zest)<\/p>\n 2 Kaffir Lime leaves<\/p>\n 3 Cloves of Garlic<\/p>\n 5 Green Birds Eye Chilies<\/p>\n 3 Large Green Chilies<\/p>\n 3 tbsp Fish Sauce<\/p>\n 1 tbsp Black Peppercorns<\/p>\n Large bunch of Coriander (stalks separated from leaves)<\/p>\n <\/p>\n Rice:<\/strong><\/p>\n Thai Jasmine Rice<\/p>\n Dash of Coconut Milk<\/p>\n <\/p>\n Method:<\/strong><\/p>\n 1.\u00a0Brunoise the ginger and garlic then finely slice two sticks of\u00a0lemongrass (setting aside the thick white root) and one of the large chilies into a mortar and pestle.\u00a0 Add the peppercorns, the coriander stalks and a few of the leaves, the lime zest and a squeeze of the lime juice along with a torn up lime leaf and pound to a paste.<\/p>\n 2.\u00a0 Cut the chicken into strips removing any bone or skin.\u00a0 Heat a saute pan with a little vegetable oil on high.<\/p>\n 3.\u00a0 Finely slice the shallots and add to the pan with the\u00a0Chicken, fry until the Chicken starts to brown.<\/p>\n 4.\u00a0 Next add the paste to the pan, mixing well, ensuring the chicken is coated by it.<\/p>\n 5.\u00a0 Pour in the chicken stock, add the fish sauce\u00a0and stir well.<\/p>\n 6.\u00a0 Finely slice the large chilies,\u00a0remaining lemongrass (again keeping the thick root aside) and add to the pan with the lime leaf, lime juice, whole birds eye chilies and the coriander leaves.<\/p>\n 7.\u00a0 Take two of the white Lemongrass roots and bash them in the mortar and pestle or with a rolling-pin.\u00a0 Make a few small cuts on the sides and add them to the stock.\u00a0 The other two can be used in a soup or another dish.<\/p>\n 8.\u00a0 Reduce the heat to medium,\u00a0lowering the stock to a simmer and allow it to reduce by about a\u00a0quarter.<\/p>\n 9.\u00a0 Stir in the Coconut Milk and gently\u00a0simmer for another 10mins or so.\u00a0 Take out the Lemongrass roots, garnish with a few coriander leaves and serve over a bed of Sticky Rice.<\/p>\n <\/p>\n Rice:<\/strong><\/p>\n 1.\u00a0 Cook the rice as directed (or as normal) but add a little extra water.<\/p>\n 2.\u00a0 When the rice is almost cooked add a dash of Coconut milk and stir in, this will make the rice extra sticky.<\/p>\n <\/p>\n Tips:<\/strong><\/p>\n Thai Green Curries should be a little more soup like than a typical Indian curry.\u00a0 Don’t be tempted to add cornflour or any other thickener.<\/p>\n Thai Green curry isn’t meant to be very hot, it’s actually quite mild.\u00a0 But if you want it spicy, chop up the Birds eye chilies before adding them to the pan and\/or increase the amount.<\/p>\n I suggest you brunoise the ginger and garlic before mashing it into a paste because otherwise you will end up with stringy bits in your curry.<\/p>\n <\/p>\n Drinks Matching:<\/strong><\/p>\n Cocktail: <\/strong>Malibu (coconut rum)\u00a0based cocktail.\u00a0 I can’t be more specific because I don’t have many Malibu cocktails, but I will update this when I do.\u00a0 I would say a sweeter cocktail is going to work well, pineapple juice is a common mixer with the coconut of Malibu.<\/p>\n Regular Drink:<\/strong> White Wine – Gewurztraminer OR Sake. Yes, a wine with spicy asian food.\u00a0 It’s a rare mix\u00a0but I’m not brave enough to suggest a red wine!\u00a0 The Gewurz is capable of pairing well with spicy thai food, light spice and sweet enough to stand up to the chilli in this green curry. Sake is a safer option, I would recommend a sweet Sake to be paired with this Thai curry.<\/p>\n Non-Alcoholic: <\/strong>Kit-Chai Ping. Never heard of Kit-Chai?\u00a0 It’s a drink local to Kota Kinabalu in Malaysia (I believe it is available over most of Malaysia these days). If you don’t fancy the trek to go buy one, you can make one at home.\u00a0 It uses Calamansi Limes, but they can be replaced with regular limes. The rest is just a simple syrup, water and a dry Chinese salted sour plum (available in most Chinese supermarkets).\u00a0 Ping is just the iced version, perfect with a Thai curry!\u00a0 I will cover it as a recipe later.<\/p>\n","protected":false},"excerpt":{"rendered":" I have to admit, I’ve not had much Thai food.\u00a0 It’s one of those cuisines that I’ve just never gotten around to properly exploring.\u00a0 I should make a bigger effort because most Thai dishes that I’ve tried have been really good.\u00a0 Pineapple rice (served in half a pineapple) has got to be one of the best ways to do fried rice!\u00a0 At some point I’m going to have to come up with my own recipe[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":213,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[18,34,33,37,5],"tags":[12,49,42],"class_list":["post-173","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-east","category-gluten","category-lactose","category-main","category-recipes","tag-chicken","tag-creamy","tag-spicy"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/10\/IMAG0329.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-2N","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=173"}],"version-history":[{"count":21,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/173\/revisions"}],"predecessor-version":[{"id":270,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/173\/revisions\/270"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/213"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n