Some lemon grass, some bamboo shoot, some coconut milk – like humming the next words of a favourite song, it won’t take a rocket scientist to guess the magic these ingredients can make when put together to make a dish. No prize for guessing that these are the essential elements of Thai recipes which make the dishes so uncontrollably appetising.
We were exploring South Kensington last week and before a much anticipated discovery of the V&A Museum, we thought to have lunch at the nearby renowned Thai Square. Thai food seems to have the power not only to pacify your appetite but also to inspire you to try out preparing the dish yourself. The inspiration led to the recipe which I’m sharing with you here today where some chicken strips are set free to mess and mingle with the quintessentially Thai green curry paste in presence of the usual trio of Thai cooking – lemon grass, bamboo shoot and coconut milk along with some special appearances by some beans or vegetables of your choice. Enjoy the show!
Ingredients I Used:
1 can (400ml) coconut milk
1 jar (150 gm) of green curry paste
500g skinless chicken thigh, each thigh cut into strips
6 lime leaf
2 lemongrass stalks, outer leaves removed and inner stalk finely chopped
1 can (50 gm) of bamboo shoots, remove the water and use
1 tbsp palm sugar (check the green curry paste jar, if the sugar is added, no need to add extra)
1 tbsp fish sauce
Handful of green beans (you can use other vegetables like pepper, mushroom, aubergine too), diced
Small bunch Thai basil
Lets Make Now
Step one: Scrape the thick, fatty part of the coconut milk into a warm wok. Cook it slowly, stirring all the time, until it starts to bubble and sizzle and just begins to split.
Step two: Add the green curry paste and cook for 3-4 mins until the paste starts to release the authentic smell of Thai cuisine.
Step three: Add the chicken and stir well, coating it all in the paste. Add the rest of the coconut milk, lime leaves, lemongrass, bamboo shoot, palm sugar and half the fish sauce. Let the sauce bubble for about 10 minutes, until the oil in the coconut milk starts to come through to the surface and the chicken is cooked.
Step four: Add the beans or vegetables you are using and the rest of the fish sauce and cook for 5 mins more. Scatter on the Thai basil and serve with some jasmine rice.