Thai Green Beef Curry

Thai Green Curry - Beef

Thai green curry is a very versatile dish, able to accommodate beef, chicken, shrimp, even vegetarian (it’s great with asparagus!). The recipe will vary depending on who you ask; below is the recipe from Annie Bell’s Gorgeous Suppers, but feel free to play around with the flavours to suit your tastes.

Ingredients:

• 400g beef schnitzel (or other fast-cooking cut), sliced into finger-length strips
•4 tablespoons groundnut or vegetable oil
• 8 spring onions, sliced
• 2 garlic cloves, peeled and sliced
• 2 tablespoons Thai green curry paste
• 425ml beef or chicken stock
• 2 x 400ml cans coconut milk
• 6 lime leaves
• 4 whole chillies
• 200g shelled peas (fresh or frozen)
• 3 tablespoons fish sauce
• 1 tablespoon caster sugar
• Fresh basil leaves
• Fresh coriander leaves
• Cooked rice and lime wedges to serve

Method:

• Heat half the oil in a large frying pan over high heat and brown the beef in several batches, seasoning it with salt, removing it to a bowl as you go.
• Heat the remaining oil in a large casserole or saucepan over a medium-low heat, and cook the spring onions and garlic for a few minutes until they soften.
• Stir in the curry paste and cook for 1 minute longer, then add the stock, one of the cans of coconut milk, lime leaves, and chillies. Bring to the boil over a high heat, then simmer over a low heat for 10 minutes.
• You can prepare the recipe to this point in advance and finish cooking it for 10 minutes before you want to eat. Cook the rice at this point too.
• Bring the sauce back to the boil over a medium heat, add the beef and peas and simmer for 5 minutes. Stir the remaining tin of coconut milk, the fish sauce, sugar and herbs into the curry, and bring back to the boil.
• Serve the curry ladled over rice and accompany with lime wedges. You can leave in the whole chillies and lime leaves and remove them as you eat.

Advertisements

Thai Green Chicken Curry

Thai Green Curry - Chicken

Thai green curry is a very versatile dish, able to accommodate chicken, beef, shrimp, even vegetarian (it’s great with asparagus!). The recipe will vary depending on who you ask; below is the recipe from Annie Bell’s Gorgeous Suppers, but feel free to play around with the flavours to suit your tastes.

Ingredients:

• 6 skinned chicken breasts, sliced into finger-length strips
•4 tablespoons groundnut or vegetable oil
• 8 spring onions, sliced
• 2 garlic cloves, peeled and sliced
• 2 tablespoons Thai green curry paste
• 425ml chicken stock
• 2 x 400ml cans coconut milk
• 6 lime leaves
• 4 whole chillies
• 200g shelled peas (fresh or frozen)
• 3 tablespoons fish sauce
• 1 tablespoon caster sugar
• Fresh basil leaves
• Fresh coriander leaves
• Cooked rice and lime wedges to serve

Method:

• Heat half the oil in a large frying pan over high heat and brown the chicken in several batches, seasoning it with salt, removing it to a bowl as you go.
• Heat the remaining oil in a large casserole or saucepan over a medium-low heat, and cook the spring onions and garlic for a few minutes until they soften.
• Stir in the curry paste and cook for 1 minute longer, then add the stock, one of the cans of coconut milk, lime leaves, and chillies. Bring to the boil over a high heat, then simmer over a low heat for 10 minutes.
• You can prepare the recipe to this point in advance and finish cooking it for 10 minutes before you want to eat. Cook the rice at this point too.
• Bring the sauce back to the boil over a medium heat, add the chicken and peas and simmer for 5 minutes. Stir the remaining tin of coconut milk, the fish sauce, sugar and herbs into the curry, and bring back to the boil.
• Serve the curry ladled over rice and accompany with lime wedges. You can leave in the whole chillies and lime leaves and remove them as you eat.

Tequila and Lime Chicken (with watermelon salsa)

Tequila and Lime Chicken

I got this recipe online from Delish. Watermelon wasn’t in season when I made it so I didn’t make the salsa, but it looks good so I included it here.

Tequila chicken

• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup tequila
• 1 teaspoon dried oregano
• 1 teaspoon cumin (ground or seeds, either’s fine)
• 3 cloves garlic, coarsely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (6-ounce) boneless chicken pieces (the original recipe called for breast; I used thigh, so use what you prefer)

> Combine marinade ingredients in a bowl and soak the chicken thoroughly. [Prepare the salsa while the chicken marinates].
> Cook on a grill, turning once after 10-12 minutes, until thickest parts are just cooked through.

Watermelon salsa

• 1 cup watermelon, cut into 1/2-inch dice
• 1 cup peach, cut into 1/3-inch dice
• 2/3 cups finely diced fresh tomatillos or green tomatoes
• 2 red Fresno chiles or 1 large jalapeño chile, seeded and minced
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/2 tablespoon ground cumin
• 1/2 teaspoon salt
• 2 tablespoon finely chopped onion
• 2 tablespoon finely chopped cilantro
• Lime slices and cilantro sprigs, for garnish

> Combine ingredients and mix thoroughly.

> Garnish with lime slices and cilantro.