Awesome THAI GREEN CHICKEN CURRY From The Beaches of Phuket Thailand A Mother and Daughter Team

This awesome flavorful, delicious Green Chicken Curry recipe is right from a small hut on the beach of Phuket operated by two beautiful Mother and Daughter team.

Love, love Thai food as many of us do. I had the opportunity to visit Thailand by accident… yes accident! Tell you all about it one day!

I have been to so many Thai restaurants never found a better tasting Green Chicken Curry than this one.

Something about the way I cook.

I am either dieting or eating. After all I have to cook the food-than eat it! Check out my diet post soon to come!

My dishes are full of deep flavors and color. If you are looking for fat free, glutton free, dairy free, wheat free, flavor free and any of the other frees. Your looking at the wrong cook. My cooking may have all the previous mentioned frees only if it enhances the taste. Whole foods is always healthy. Anything I post on Steemit will be amazing!!!!

Green Curry Paste

4 small green or red Thai chilies

¼ cup shallot or purple onion, diced

4 cloves of garlic

1 thumb – size piece peeled galangal or ginger

1 stalk lemongrass

½ tsp. Ground coriander

½ tsp. Ground cumin

¾ to 1 tsp. Shrimp paste

1 cup packed fresh coriander/cilantro

½ tsp. fresh ground pepper

3 Tbsp. Fish Sauce

1 tsp. Brown Sugar

2Tbsp. Lime Juice

Place all the above ingredients together in a food processor, and process to a paste. Set aside
Now, here I should be saying be authentic use a pestle and mortar start pounding and grinding the ingredients to a paste.( Eh No! Twentieth century, I’m using a food processor). I can’t tell the difference let me know if you can! Sometimes the sauce is a little thicker if you slave over a petal and mortar. Your choice.

More Ingredients

4 Kaffir lime leaves

2 Tbsp. coconut oil or vegetable oil

1 to 1.5 lbs boneless chicken cut into chunks

1 can of coconut milk

1 red bell pepper

1 zucchini cut into chunks

Handful of fresh Thai basil

• Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the center stem. Use scissors, cut leaves in half. Set aside.

• Warm a wok or a frying pan over medium heat. Add the oil and swirl around, then add the green curry paste.

• Stir briefly to release the fragrance 30 sec., then add the coconut milk.

• Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium low, until you get a nice simmer.

• Cover and allow to simmer 5 min, or until the chicken is cooked through. Stir occasionally.

• Add the red bell pepper, zucchini, and lime leaf, stir well to incorporate. Simmer another 5 minutes, or until vegetables are the desired firmness.

• When curry is done add a generous handful of fresh Thai basil. Let is melt right in

• Do a taste test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut.

Serve this curry in a bowl with some nice fluffy rice, couple of scoops of Green Curry Chicken with sauce.

Your going to love me!

Just a couple more things.

• All the ingredients can be found in Asian supermarkets.

• The 4 small chilies are a suggestion use more or less. I use 2 - mild.

• Lemon grass can be fibres. It is wild grass after all. Trim the top and base of the stalks—you want to use only the bottom 4 inches or so. Then peel off any dry or tough outer layers.

• Kaffir lime leaves can be like eating a raw leaf off a tree it has the same texture of a tree. However, it does leave a nice flavour in the curry. I take the leaves out after cooking. Handle carefully some have thorns on the main stem. Freese the rest for later use

• It is not necessary to use those particular brands of Fish Sauce, Coconut Milk and Shrimp Paste. They are only example of brands.

• Some coconut milk has more Liquid than others. Try and use coconut milk with the least amount of water. Do not use coconut cream!

• The Green Curry Paste can be frozen. It is not quite as good but its great in a pinch.

• Many other types of vegetables can be used in this dish. Example Thai or Asian eggplant, sweet potato, bamboo shoots, green beans, etc.

• Besides eating tree and grass parts this is so good one of my favorite.

THIS IS MY VERY FIRST POST EVER. THIS POST TOOK ME HOURS TO DO! I SEE THINGS TO FIX BUT DON'T KNOW HOW.

WE ALL GOT TO START SOMEWHERE RIGHT!!!

NOT QUITE ENTIRELY SURE HOW STEEMIT WORKS BUT I THINK AN UPVOTE IS A GOOD THING.