| Sushipunk |
| quote: | Originally posted by RJT
Sushi, if you're still offering I'd love that recipe :) |
Damn, missed this post.
It's a pretty simple recipe, and tastes wicked.
Ingredients:
- Rice (I like Jasmine or Basmati my self, by whatever you like)
- Chicken (3 thigh fillets - You will have plenty of leftovers)
- A small amount of minced garlic (maybe half a teaspoon?)
- Sweet chili sauce
- Coconut Cream (1 tin is usually enough, unless you're cooking for a bunch of people
- Green curry paste (I recommend a brand called Mae Ploy if you can get it. Basically, if the pack doesn't have heaps of asian symbols all over it, it's rubbish :p)
- Mini-corns, and whatever kinds of vegetables you like. We often use carrot, some shredded cabbage, and brocoli.
- Cashews!
- Fresh coriander
- A lime
- Sugar
What to do:
Essentially, you treat the first part like a stir-fry. Throw in your diced chicken with the garlic, a good splash of sweet chili sauce and 1 - 1.5 spoons of green curry paste into a DEEP pan, and add the vegies. Keep stirring everything and when they're pretty much done, toss in the cashews.
When they're all cooked, turn the heat down to the lowest setting you possibly can (holding it over a cigarette lighter would be perfect, but maybe a bit extreme :p) Add a can of coconut cream, and stir it all together. At this point, add the juice from the lime (if you're feeling lazy, just cut the lime in half and throw it in the pan, it works just fine) and also ADD A TEASPOON FULL OF SUGAR per person you're making food for. The chopped coriander can go in now too.
Put a lid on the pan and let it simmer. The longer you let it all sit there on a low heat, the better it will taste. Just don't leave it so long as all the coconut cream/sauce evaporates.
At some point during all of this, you want to put some rice on (absorption method ftw).
Add rice to plate. Cover with curry.
Enjoy! :) |
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