Friday, July 18, 2014

Friday Foodie! Thai Chicken in Green Curry and Raw Mango Salad.

Ooooff!! Another week gone by!!!
I just dont know how my days are going... with the fasting and the prayers, and the kids' homeworks and some freelance workload, I am just not being able to sit down and pay attention to my blog or even to trying out too many new things because I am way too stressed out.
So though I have tried a few new things, I think today's Friday Foodie Recipe will be slightly different-
Thai Cuisine is another cuisine that I absolutely LOVE.
Its light, fragrant and as spicy as I want it to be and the raw mango salad that accompanies it, is
And the best part is that though it seems daunting and exotic, its actually quite simple to make.
and you usually get a standing ovation!!

so, here goes for the Thai Salad:

(serves 4)

3 cups julienne's of raw green mangoes.
1-2 spring onions, greens cut into 1" pieces and white bulb into rings
Or if you dont have spring onions- use half an onion and half capsicum cut thinly
1/2 cup roasted peanuts
2 tbsp sweet mango chutney- you can use store bought.
1-2  dry chillies- coarsely crushed (use depending on the heat you want)
3 flakes of crushed garlic
1 tsp soya sauce
1 tbsp powdered sugar.
salt and pepper to taste (I didn't put any salt or pepper coz the chutney had enough)

1- Mix all the ingredients well except the peanuts, and leave in a bowl, covered for approximate 2 hours in the refrigerator for the flavors to combine well.
2- At the time of serving, when you take the bowl out of the fridge, you'll see that the salad has a lot of water at the base.
So take the complete salad out of the bowl (leaving the  excess water behind), into the serving dish, and sprinkle some roasted peanuts on top, garnish with mint leaves and serve.
So very eeeaaasy and isn't it pretty?

Now for the next dish on my Thai menu:

(serves 4)

(for the green curry paste)
Roast 1 tbsp coriander seeds+1 tbsp cumin seeds till fragrant (not brown)
1 cup coriander stems
1/2 onion chopped
5-6 green chillies
8-10 garlic cloves
1 tsp crushed pepper corns
1 inch piece of galangal root ginger
a few slices of galgal lemon
1 tbsp white vinegar
3 lemon leaves or 1/2 tsp lemon zest
1 stick lemon grass (only the lower portion) discard after cooking

1- Add 3 tbsp coconut milk to make paste of the above ingredients except the lemon grass

 Other Ingredients for the Chicken:
2 chicken breasts- cut into cubes
2-3 small aubergines (brinjal) cut into thin slices and sprinkled with salt.
3 tbsp oil
1 tin coconut milk (about 1 and 1/2 cup)
1 tsp sugar
1 tsp salt
1 tsp basil leaves or tulsi leaves
2-3 green chillies (slit) and 5-6 lemon leaves for garnishing 
thankfully our neighbor has a lemon tree and he is very accommodating!

1- Heat oil in a pan, and add the green curry paste and the leon grass stalk......roast for 2-3 minutes.
2- Add the chicken and fry for 5 minutes and then add 1/2 the coconut milk and simmer, on low heat for another 5 minutes.
3- Add salt and sugar, basil leaves, and the rest of the coconut milk. 
Let it come to a boil. Remove the lemon grass.
4- Add the washed brinjal (aubergine) slices and cover and simmer on low heat for another 15 minutes till you think the chicken is cooked.
5- Garnish with fresh basil/lemon leaves, galgal lime and slit red or green chillies.
6- Serve with steamed rice with a side serving of the yummy mango salad.

So, are YOU ready to floor your guests and get a standing ovation for yourself??
Do let me know if you do!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...