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Add a photoThree hours ago I made this for lunch. As I type, my mouth still has a tingle and I haven't regained full feeling in my lips yet. What I didn't read prior to making the dish above was a description of the four main Thai curry paste types. This is what Fine Cooking says about green curry paste: "The hottest of all the curry pastes, gets its color from fresh green chiles." It might have been wise for me to check that tidbit before deciding on that color, eh?
I need to back up a bit though. There are two sections in Fine Cooking that I absolutely adore. On is the Classic/Classic Update and the other is Cooking Without Recipes. What I made today comes from the latter. In Cooking Without Recipes, the "absolute must" ingredients are listed with the directions, but along with those are choices. Lots and lots of choices. What that means is that every person who picks up the magazine will end up with a different dish, even though they go through the same pages.
For instance, I already told you that I used the green curry paste. The other options are red, yellow and Panang. I could have used any of the four. I heated my coconut milk, added the curry paste and vegetable broth and heated it to a simmer. Step one done (in the magazine it's actually step two since step one is choosing the ingredients).
In step two, I needed to simmer my aromatics, meat and vegetables/fruit along with a specified amount of brown sugar and fish sauce. Using what I had on hand, I chose lemongrass (the kind in the tube unfortunately) and fresh ginger as my aromatic, chicken as my meat and carrots, onions and cabbage as my vegetables. Simmer, simmer, simmer, then remove from heat and add the finisher, which could have been basil, lime leaves or cilantro. Since cilantro was all I had on hand, it's what I used. If you're a bit nervous about picking and choosing your ingredients, there are twelve examples in the magazine that you can use as a guide instead.
I guess my dish would be called Green Curry Chicken with Carrots and Cabbage if I had to give it a name. I took one taste of it while on the stove and promptly asked Hubby to make Dudette a peanut butter and jelly sandwich. If I wasn't sure how I was going to be able to handle the heat, there was no way should could.
The best way to describe this dish is addicting. Even though it was hot, hot, hot for me, I couldn't stop eating. I love the combination of curry, coconut and all the other good things that went into the final piece. It was fantastic and so easy to put together. Instructions were crystal clear and I don't think it's possible to mess up if you read the whole thing before beginning.
I'm putting down my recipe, but if you click on the link, you'll be taken to an extremely cool page that will help you walk through doing it your own way.
Ingredientes
- 1 13.5 -14 ounce can coconut milk
- 1/4 cup green curry paste
- 1 cup vegetable broth
- 1 pound chicken, cut into 1/4-inch thick bite size pieces
- 1 cup carrots, sliced on an angle
- 1 cup onions, sliced 1/2" thick
- 1 cup cabbage, cut into 1" wide strips
- 2 tablespoons light brown sugar
- 1 teaspoon fish sauce, more as needed
- 1/4 cup loosely packed chopped cilantro
- Lime wedges for garnish
Direcciones
- Make sure the coconut milk is well mixed. Heat a 3-4 quart saucepan to medium heat and simmer 1/2 cup coconut milk, stirring occasionally, until reduced by about half, 3-5 minutes.
- Add the curry paste, whisk well and cook, continuing to whisk, for 1 minute. Add in the broth, whisking, and the remaining coconut milk. Bring to a simmer over medium-high heat.
- Add the ginger, lemongrass, chicken and vegetables. Adjust the heat as needed and simmer until the chicken and vegetables are crisp-tender, 5-10 minutes.
- Remove the curry from heat. Season to taste with more sugar and fish sauce, and add the cilantro. Transfer to a serving bowl. Remove the aromatics before serving and garnish.
.%0D%0A%0D%0AIn%20step%20two,%20I%20needed%20to%20simmer%20my%20aromatics,%20meat%20and%20vegetables/fruit%20along%20with%20a%20specified%20amount%20of%20brown%20sugar%20and%20fish%20sauce.%20Using%20what%20I%20had%20on%20hand,%20I%20chose%20lemongrass%20(the%20kind%20in%20the%20tube%20unfortunately)%20and%20fresh%20ginger%20as%20my%20aromatic,%20chicken%20as%20my%20meat%20and%20carrots,%20onions%20and%20cabbage%20as%20my%20vegetables.%20Simmer,%20simmer,%20simmer,%20then%20remove%20from%20heat%20and%20add%20the%20finisher,%20which%20could%20have%20been%20basil,%20lime%20leaves%20or%20cilantro.%20Since%20cilantro%20was%20all%20I%20had%20on%20hand,%20it's%20what%20I%20used.%20If%20you're%20a%20bit%20nervous%20about%20picking%20and%20choosing%20your%20ingredients,%20there%20are%20twelve%20examples%20in%20the%20magazine%20that%20you%20can%20use%20as%20a%20guide%20instead.%0D%0A%0D%0AI%20guess%20my%20dish%20would%20be%20called%20Green%20Curry%20Chicken%20with%20Carrots%20and%20Cabbage%20if%20I%20had%20to%20give%20it%20a%20name.%20I%20took%20one%20taste%20of%20it%20while%20on%20the%20stove%20and%20promptly%20asked%20Hubby%20to%20make%20Dudette%20a%20peanut%20butter%20and%20jelly%20sandwich.%20If%20I%20wasn't%20sure%20how%20I%20was%20going%20to%20be%20able%20to%20handle%20the%20heat,%20there%20was%20no%20way%20should%20could.%0D%0A%0D%0AThe%20best%20way%20to%20describe%20this%20dish%20is%20addicting.%20Even%20though%20it%20was%20hot,%20hot,%20hot%20for%20me,%20I%20couldn't%20stop%20eating.%20I%20love%20the%20combination%20of%20curry,%20coconut%20and%20all%20the%20other%20good%20things%20that%20went%20into%20the%20final%20piece.%20It%20was%20fantastic%20and%20so%20easy%20to%20put%20together.%20Instructions%20were%20crystal%20clear%20and%20I%20don't%20think%20it's%20possible%20to%20mess%20up%20if%20you%20read%20the%20whole%20thing%20before%20beginning.%0D%0A%0D%0AI'm%20putting%20down%20my%20recipe,%20but%20if%20you%20click%20on%20the%20link,%20you'll%20be%20taken%20to%20an%20extremely%20cool%20page%20that%20will%20help%20you%20walk%20through%20doing%20it%20your%20own%20way.){kind=link}