How to make Bangkok Chicken Thai Curry วิธีทำแกงไก่ตำรับเมืองกรุง
These following ingredients will make a generous portion of Thai Chicken Curry for one person and/or a bowl of curry for two people to share :-)
You will need:
1 organic free range chicken breast cut into small pieces
2 tablespoons of thai green curry paste
1 tablespoon of vegetable oil
1 tin of coconut milk
1 tin of bamboo shoots, cut in matchstick size
some fresh basil leaves to garnish (optional)
1.Put the vegetable oil in a saucepan on moderate to high heat, then add one spoon of curry paste. Mix the paste with the oil.
2. Put in a big spoon of coconut cream (in a cold country coconut in the tin normally separate, the cream goes to the top and the water is underneath)
3. Keep stirring in moderate to low heat until the oil and the paste separate
4. Add the chicken.
5. Add some basil, stir.
6. Add the rest of the coconut cream and bamboo shoots
7. Add the rest of the curry paste but if you feel that the juice is thick, flavoursome and hot (in spice) enough then one spoon of curry paste will do.
8. Simmer on low heat for at least 20 minutes. The longer you simmer it the better because everything will mix together nicely. Stir occasionally.
9. Once it's done then serves with boiled rice.
P.S. My very easy way to make boiled rice is to use this ratio: one cup of rice per two cup of water, put in a saucepan and bring to the boil. Once boiled, immediately turn down the heat to low and simmer for 10 minutes or until the rice is soft and fluffy (do not stir) if after 10 minute you find it's still hard and not cooked then add half a cup of water then simmer until its cooked and soft. My favourite rice that I always eat is Indian Basmati rice!
As for people who want to be more healthy and do not like bamboo shoots, you can use carrots and mushrooms for your own curry, it's actually very nice as well.
You will need:
1 organic free range chicken breast cut into small pieces
2 tablespoons of thai green curry paste
1 tablespoon of vegetable oil
1 tin of coconut milk
1 tin of bamboo shoots, cut in matchstick size
some fresh basil leaves to garnish (optional)
1.Put the vegetable oil in a saucepan on moderate to high heat, then add one spoon of curry paste. Mix the paste with the oil.
2. Put in a big spoon of coconut cream (in a cold country coconut in the tin normally separate, the cream goes to the top and the water is underneath)
3. Keep stirring in moderate to low heat until the oil and the paste separate
4. Add the chicken.
5. Add some basil, stir.
6. Add the rest of the coconut cream and bamboo shoots
7. Add the rest of the curry paste but if you feel that the juice is thick, flavoursome and hot (in spice) enough then one spoon of curry paste will do.
8. Simmer on low heat for at least 20 minutes. The longer you simmer it the better because everything will mix together nicely. Stir occasionally.
9. Once it's done then serves with boiled rice.
P.S. My very easy way to make boiled rice is to use this ratio: one cup of rice per two cup of water, put in a saucepan and bring to the boil. Once boiled, immediately turn down the heat to low and simmer for 10 minutes or until the rice is soft and fluffy (do not stir) if after 10 minute you find it's still hard and not cooked then add half a cup of water then simmer until its cooked and soft. My favourite rice that I always eat is Indian Basmati rice!
As for people who want to be more healthy and do not like bamboo shoots, you can use carrots and mushrooms for your own curry, it's actually very nice as well.
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