Well tonight, I decided to forge ahead and do it anyway! (Seems like I am doing a lot of these kinds of things lately. Going against my own grain. Stretching beyond my limits.) I'm either getting very courageous, or, I just don't care anymore. I have no idea.
They say that to make authentic Thai food, it must contain the flavor profiles of hot, sour, salty, sweet, and bitter. If that is the case, I must say, if this doesn't taste authentic, it HAS to be pretty darn close! I actually kind of impressed myself!
** I cannot find kaffir lime leaves where I live. No one sells them. So I have substituted bay leaves, lime zest, and lime juice instead. If you can get kaffir lime leaves, omit the bay leaves, lime zest, and juice, and use 3 kaffir lime leaves.**
Thai Coconut Chicken Curry
1 lb. boneless, skinless chicken breast, cubed
8 oz. cremini mushrooms, sliced
3 green onions, sliced on the bias
1/4 cup + 2 T. chopped cilantro
1 fresh jalapeno, sliced with seeds
1 fresh cayenne pepper, sliced with seeds
2 T. garlic ginger paste
2 T. Garden Gourmet lemongrass herb blend OR 2 lemongrass stalks, cut into 1 1/2" pieces and bruised
2 T. fish sauce
Zest of 1 large lime
Juice of 1 large lime
3 bay leaves
2 cans coconut milk
Put coconut milk in a pan (I used a deep-sided skillet). Add garlic ginger paste and lemongrass and stir to combine. Add onions, chiles, lime zest and juice, bay leaves, 1/4 c. chopped cilantro, and fish sauce. Bring to a simmer. Add the chicken and mushrooms. Bring back to a simmer and cook 20 minutes, stirring occasionally.
To serve garnish with 2 T. chopped cilantro and serve with rice or noodles.
To serve garnish with 2 T. chopped cilantro and serve with rice or noodles.
This dish is spicy and does have a distinct bitterness, it is also sweet, and (mildly) salty, and a little bit sour. Whatever it is -- it is addictive!
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