Green Chicken Curry - Hmong style
Green Chicken Curry - Hmong/Laos/Thai Style
Sweet, spicy and savory! This chicken curry is really simple because I use green curry paste instead of making my own. You need to help sometimes to make life easier!
Ingredients
3/4 lb of chicken thighs - cubed
2 carrots
1 medium sized russet potato
1/2 a large onion - or 1 medium onion
2 tablespoons of green curry paste - found in the Ethic food section
2 tablespoons of fish sauce
1 tablespoon of sugar
2 cans of coconut milk (13.5 fl oz)
1 cup of green beans (optional) - I didn't have any on hand :(
Chop the vegetables into bite sized pieces - I like them 1/2" thick - I cut the carrots an angle for more surface area. Also, cut the chicken into cubes- bite sized pieces - if you bought bone in please do not throw away the bones! Keep the bones with the cubed slices of meat - add to pot together later.
Add some vegetable oil into your pot, as soon as the oil is hot add the 2 tablespoons of the green curry paste and heat up the paste in the oil. Watch out as the oil will splatter! No pain, no gain! As soon as the curry paste is heated up please add all the chicken (bones too). Coat the chicken in the curry paste. I let it cook for 2 or 3 minutes and when your nose cannot take it anymore... add both cans of coconut milk. This will help calm the screaming pot. :) Do not taste - as the chicken is still raw. I let this cook for another 5-7 minutes.
Now add all the potatoes and carrots. Let it cook for another 3 minutes and then add the onions. Check if the chicken is cooked. If so, now add the sugar and fish sauce. Finally taste. Add more fish sauce or sugar to your particular taste. When satisfied, let the curry stew for another 10 minutes so all the flavors meld together and the potatoes/carrots/onions become soft.
Enjoy over rice!
Thank you for reading!
XX
Kathy
Sweet, spicy and savory! This chicken curry is really simple because I use green curry paste instead of making my own. You need to help sometimes to make life easier!
Ingredients
3/4 lb of chicken thighs - cubed
2 carrots
1 medium sized russet potato
1/2 a large onion - or 1 medium onion
2 tablespoons of green curry paste - found in the Ethic food section
2 tablespoons of fish sauce
1 tablespoon of sugar
2 cans of coconut milk (13.5 fl oz)
1 cup of green beans (optional) - I didn't have any on hand :(
Chop the vegetables into bite sized pieces - I like them 1/2" thick - I cut the carrots an angle for more surface area. Also, cut the chicken into cubes- bite sized pieces - if you bought bone in please do not throw away the bones! Keep the bones with the cubed slices of meat - add to pot together later.
Add some vegetable oil into your pot, as soon as the oil is hot add the 2 tablespoons of the green curry paste and heat up the paste in the oil. Watch out as the oil will splatter! No pain, no gain! As soon as the curry paste is heated up please add all the chicken (bones too). Coat the chicken in the curry paste. I let it cook for 2 or 3 minutes and when your nose cannot take it anymore... add both cans of coconut milk. This will help calm the screaming pot. :) Do not taste - as the chicken is still raw. I let this cook for another 5-7 minutes.
Now add all the potatoes and carrots. Let it cook for another 3 minutes and then add the onions. Check if the chicken is cooked. If so, now add the sugar and fish sauce. Finally taste. Add more fish sauce or sugar to your particular taste. When satisfied, let the curry stew for another 10 minutes so all the flavors meld together and the potatoes/carrots/onions become soft.
Enjoy over rice!
Thank you for reading!
XX
Kathy
As a note, you can adjust this chicken formula Best Healthy Recipe in a huge number of ways. The primary concern to remember when you do change it is to concentrate on keeping the chicken formula fat free and totally sound.
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