Thai Green Chicken Curry
28 September 2010, 8:00 pm
Filed under: Chicken, Cooking

A little bird told me that the Thai ladies who prepare the best green papaya salad in town at RC Sunday Market also sell the best Thai green curry paste. To market, to market to buy the fresh Thai green curry paste.

Thai chicken curry should be a balance of spicy, sweet and sour and salty. Experts would advice to add fish sauce if not salty, add a little more sugar for a sweeter curry, add a squeeze of lime or lemon juice if too salty.

1 tbsp curry paste (a blend of chilli, garlic, onion, galangal, kafir lime, Thai ginger, lemon grass)
boneless chicken thigh or breast, cut into chunks
1 can coconut milk
1 red bell pepper, de-seeded and cut into chunks
1 zucchini, sliced lengthwise several times, then cut into chunks
1 tbsp fish sauce
a cup of chopped coriander/cilantro leaves and stems
a handful of coriander leaves for dressing
1 tbsp lime juice or lemon juice
2 tbsp. oil

Heat oil in wok
Add curry paste and stir fry briefly to release the fragrance
Add coconut milk, and bring to the boil
Add chicken, stirring to incorporate
When curry sauce comes to a boil reduce heat to medium-low simmer.
Simmer uncovered for 10-15 minutes, or until chicken is tender.
Stir occasionally.
Add the red bell pepper and zucchini, plus a cup of chopped coriander/cilantro leaves and stems
Simmer another 2-3 minutes, or until vegetables are softened but still firm and colourful.
Sprinkle with fresh coriander leaves just before serving
Serve with steamed rice.


Broccoli and Tomato Salad
26 September 2010, 12:31 pm
Filed under: Salad, Vegies

This very simple salad can be intensified by adding nuts, cooked bacon, dried fruits, red onions and cheese.

1 large head broccoli, cut into small florets
6 ounces cherry or grape tomatoes, halved or
2 firm red roma tomatoes

For the dressing:
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons wholegrain mustard
2-3 tablespoons white white
Salt and freshly ground black pepper to taste

Bring a large pot of water, salted with a teaspoon of salt, to a boil.
Add the broccoli florets. Cook 1-2 minutes, drain
Whisk together dressing ingredients and pour dressing over salad and
Toss just before serving.