My friend Suzanne invited us last week for dinner. We knew we are in for a treat, as usual – Su’s speciality is Thai food. The menu included a delicious green curry chicken amongst other great dishes, so today Su will be my guest chef. The dinner was great, the food was so delicious and unfortunately for Su there weren’t any leftovers, but luckily she had a recipe and nice pictures for me at the end of the evening.
curry paste
1 teaspoon of roasted coriander seeds
1/2 teaspoon roasted cumin seeds
1/2 teaspoon black peppercorns
1/2 teaspoon salt
3 tablespoons lemongrass
1 teaspoon kaffir lime peel
3 tablespoons chopped coriander root
2 tablespoons chopped shallots
1 tablespoon crushed garlic
1 teaspoon shrimp paste
1 teaspoon chopped turmeric
20 small green chillies
1 cup sweet basil leaves
The easiest way to deal with the paste is to putt all the ingredients in a blender and blend them until you get a green smooth paste.
green curry with chicken
300 gr chicken breast thinly sliced
250 ml of coconut milk
250 ml thick coconut cream
100 gr green curry paste
3 big eggplants cut in small pieces
50 gr small eggplants
40 gr palm sugar
30 ml fish sauce
2 kaffir lime leaves
30 gr sweet basil leaves
1 big green chilli
1 big red chilli
Put the thick coconut cream into a wok and fry for 3-5 minutes, stirring continuously untill the coconut oil starts to separate out. Then add the green curry paste and fry for 1-2 minutes. Once the paste is cooked add the chicken and cook until the outside of the chicken turns white. Then add the thick coconut milk and when it is boiling add the eggplants. Simmer for 4 minutes, then add the palm sugar the fish sauce, kaffir lime leaves and half of the basil leaves. Turn off the heat and serve garnished with the green and the red chillies, the remaining basil leaves and few tablespoons of coconut cream.
And because Suzanne cooked all the delicious thai dishes I also made a little cake to go along with all the deliciousness of the amazing flavorful and balanced dishes – I made a Spring cake.
I got inspired by the fact that the spring just started officially on the 21st of March, so to celebrate it I made a cake that consists of a vanilla sponge, a chocolate mousse layer, and a berries mousse on top of everything. Stay tuned, the recipe will follow soon.
