AcidNintendoOrgan Posted January 8, 2007 Report Share Posted January 8, 2007 I was quite inebriated NYE (as I am sure many of you were). However, I would like to extend my apologies to Bouche, Ms. Hux, and BNB for incessant badgering and all things drunk, drunker and drunkest. Although I do not remember much, friend’s pictures, and a bit of drunken jargon lead me to believe, I was trying to convince Bouche and Ms Hux that a drunken person they had never met should cater their wedding. Well, I can cook! And now that I have sobered up. For you guys a recipe created in apology:BNB/NYE Gaeng Keo Ngai Burt Neilson New Year’s Eve Green Curry ChickenGreen Curry Paste4 Large Thai green chilies, chopped½ C shallots, chopped2 cloves garlic, minced½ C puréed lemon grass, or zest of lemon1 Tbsp minced galangal (SPICY ginger)2 Tsp ground coriander seed1 Tsp Ground cumin seed1 Tsp cracked black peppercorns1 Tsp turmeric1 Tsp Thai shrimp paste2 Tsp Veg OilPlace all ingredients in a cuisine art and blend to a paste. Add extra oil or water if necessary to ease blending. Can be stored in the fridge for 3-4 weeksCurry2 C Coconut cream2 Tbsp fish sauce3 Tbsp Galangal, minced3 lbs Chicken, boned and chopped3 Tbsp green curry paste2 cups coconut milk3-pea eggplant, cut into chunks or 1-cup Japanese eggplant cut into chunks6 lime leaves½ cup Thai sweet basilHeat wok over high heat. Add coconut cream, fish sauce, galangal and chicken, and poach until chicken is just cooked. Remove chicken with a slotted spoon. Reduce liquid by half and add curry paste. Stir until incorporated. Add coconut milk and reduce for 10 -15 minutes. Return chicken, add eggplant, and lime leaves. Cook for 5 minutes. Stir in basil just before serving. Serve over any rice, millet, or couscous.Serves 4-6 Link to comment Share on other sites More sharing options...
bouche Posted January 9, 2007 Report Share Posted January 9, 2007 I'm down with this...hopefully we can do your curry this week! We usually just use the imported paste, but I've always wanted to make our own.You didn't do anything wrong man. It was a good night to talk about food. We do have a couple of interviews to setup with a couple of local companies and your thoughts on theming will come in handy. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted January 9, 2007 Report Share Posted January 9, 2007 I got as far as "I was trying to convince Bouche and Ms Hux..." and I was sure i was about to read something like "... to let me jump into their hotub naked with them"i think another apology is in order for this letdown Link to comment Share on other sites More sharing options...
Im going home Donny Posted January 9, 2007 Report Share Posted January 9, 2007 I got as far as "I was trying to convince Bouche and Ms Hux..." and I was sure i was about to read something like "... to let me jump into their hotub naked with them"i think another apology is in order for this letdownhaha...me too! Link to comment Share on other sites More sharing options...
bouche Posted January 9, 2007 Report Share Posted January 9, 2007 since I already have some of that curry paste from previous entries into Gaeng Keo Ngai land, I'm just going to go with that tonight.I've noticed that you don't use chicken stock and just coconut cream and milk. I've also never used straight up coconut cream before...aside what comes from the top of a can of the milk. Should be interesting. Oh and I bought my first Galangal root today! Link to comment Share on other sites More sharing options...
bouche Posted January 10, 2007 Report Share Posted January 10, 2007 Head's up! Coconut cream and coconut milk make for a finer green curry experience! I can say that it was much easier to season to taste with fish sauce. It must be the fact that there is more fat. Anyway, NO MORE CHICKEN STOCK in thai curries for me!I also liked the timing of the japanese eggplant to the last 5 minutes of cooking. It was the perfect texture.I also added Lemongrass to the coconut mixture after I removed the poached chicken and some minced thai chilis to be sure we got the kick. Link to comment Share on other sites More sharing options...
phorbesie Posted January 11, 2007 Report Share Posted January 11, 2007 lol...never heard of using chicken stock in curry before.i always make my green curry way too hot. Link to comment Share on other sites More sharing options...
bouche Posted January 11, 2007 Report Share Posted January 11, 2007 this recipe is similar to what has been made for thai curries at home.Notice the chicken stock. It's quite common in most of the reference material i've read for the thai curries. I now believe that it's all WRONG! Link to comment Share on other sites More sharing options...
phorbesie Posted January 11, 2007 Report Share Posted January 11, 2007 i see what you mean.i learned in thailand making curries from scratch, and there was never any chicken stock in anything. but you are right that coconut milk is like purely fat, western cooking has seemingly tried to trim that down somewhat. Link to comment Share on other sites More sharing options...
bouche Posted January 20, 2007 Report Share Posted January 20, 2007 well, if you only make once every couple of weeks, it should be fine Doing a red version tonight. Link to comment Share on other sites More sharing options...
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