Sunday, January 30, 2011

Raw Spices Green Curry

This winter is probably the worst winter I have ever had... being born and brought up in tropics... my body was not made to fight this harsh weather.... so you guessed it.... I was down with cold!

I was tired of lying down and was craving for something really spicy to kick the cold virus away... So I checked my well stocked freezer and without much effort... have enough ingredients to make this delicious green curry.

And hubby had more than I did.... hmmm who is the one who needed this by the way?

2 lbs Chicken (Thigh or drumstick prefered)
2 Medium Size Potato
3 tbsp Coconut milk powder (or half packet of frozen coconut milk)

Raw Spices:
2 inches Galangal
2 inches Turmeric
2 inches Ginger root
15 Green Thai Chili/indian Chili
10 Shallot
5 Cloves of garlic
4-5 kaffir Lime Leaves
20 Curry leaves
2-3 tbsp chopped coriander roots/ coriander stem
2 Lemon grass, use only the white part, chopped.

For seasoning:
2/3 tsp Salt (or to taste)
1 tsp  Fish sauce (Optional,increase the use of salt if do not use this)
1/2 tsp sugar/palm sugar

Cut the chicen into 1.5 inches pieces, marinate with little pepper powder and salt, for about 20 minutes. Cut the potato into wedges.

Blend together all mentioned raw spices (beside curry leaves) into a consistent paste. In a cooking utensil, cook the paste till the water reduced, then add about 2-3 tbsps of oil, stir well, and cook again till the oil seperated.

Turn the heat to medium low, and add chicken pieces, mix well with the spices, and cook again until oil shows at the edges, this will take about 8-10 minutes. Now add the potato pieces and curry leaves, turn the heat low and cover with lid, simmer for another 10 minutes.

After 10 minutes, pour in the coconut milk (mix 3 tbsp of coconut milk powder into 2 cups of warm water to form a think coconut milk, or use half packet of frozen coconut milk, and add water to make 2 cups),increase the heat now to bring the curry to boil, add salt, sugar and fish sauce, and turn the heat to medium low again, and cook for 10 minutes.

Turn off the fire and let the lid stays for another 10 minutes, curry taste better if you leave it for a while after cooking.

It goes well with bread, flat bread, and steam rice!

中文版,for Chinese,Click --> 辛香绿咖喱

1 comment:

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