Thursday, May 22, 2008

Green Curry Chicken 青咖哩鸡

Mum gave me some green chilies that she didn’t know what to do with them (they were given to her by a friend), so, I suddenly thought of making green curry. I had trouble looking for fresh basil here in Kuala Kangsar, the market peddlers told me there’s no fresh basil in the market, only at people’s houses… So I had to find a

Few days later, I got the idea to use ‘daun kesum’ instead, which is also another aromatic fresh herb easily found in Malaysia, especially in Kuala Kangsar where Laksa is the most popular local food here.

As far as I can remember, I’ve never eaten green curry before this, just saw many green curry in jars at hypermarkets

Green Curry Chicken Recipe

(A)3 shallots
2 cloves of garlic
2 cm ginger
2cm cube of belacan
2 lemon grass, bottom white parts only
8 green chilies
1 tsp ground black pepper
1 Tbsp coriander seeds

2 chicken whole legs (cut into chunks)
1 Russet Potato (cut into 12 pcs)

200ml coconut milk
1 tsp salt
1 tsp oil
2 cups of water

Handful of daun kesum (laksa leaves) , or u can use basil

1. Blend (A) to a paste.
2. Heat wok and put in oil. Spoon out 2 Tbsp upper layer of coconut milk and fry until it turns to oil.
3. Put in blended paste and sauté until fragrant, for about 1-2 minutes.
4. Put in chicken and potato. Cook for another 2 minutes.
5. Pour in water and simmer on high fire until the potato is cooked and gravy thickens and greatly reduced.
6. Put in coconut milk and salt. When curry has come to a boil, put in daun kesum. Cook until daun kesum wilts.

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