Thai Chicken Green Curry
INGREDIENTS
1 ea jalapeno, julienned
3 tbsp sugar
1 cup bamboo
1/4 cup thai basil, torn
1/4 ea red bell pepper, fine julienne
6 leaves thai basil leaves, torn
1 1/2 cup coconut milk
1 1/2 cup green curry paste (see recipe below)
1 cup chicken breast, cut into strips
1 fl oz fish sauce
1 cups green bell pepper, julienned
1 cups red bell pepper, julienned
1 cups thai eggplant, large chunks
Directions
For service, set up a pot of boiling water with a pasta basket on one burner and a wok on another.
Add a pinch of salt to the boiling water.
In the wok, combine coconut milk and green curry paste.
Simmer until color slightly darkens: about 5 minutes.
Add the chicken to the pasta basket and blanch quickly for 15 seconds.
Chicken should still be mostly raw.
Add the blanched chicken directly to the wok with the green curry.
Add fish sauce and toss thoroughly.
Add red and green bell peppers to the pasta basket and blanch quickly for 15 seconds.
Add the peppers directly to the wok.
Repeat the process for eggplant and add directly to the wok.
Add sugar and bamboo to the wok.
Taste and adjust seasoning accordingly.
Too spicy: add more coconut milk. Need salt: add fish sauce. More sweet: add sugar.
Add poaching water to thin the curry, as needed.
Fold in thai basil and plate immediately.
Garnish with red bell pepper and torn thai basil.
GREEN CURRY PASTE
1 ea lime, zested (no pith)
2 tsp salt
2 tsp shrimp paste
1/2 ea green bell pepper, sliced
1/2 cup water (or more)
1/2 tbsp black pepper
1/2 ea red onion
1/4 cup lemongrass
1 ea jalapenos
5 ea garlic
5 ea thai chiles
1/2 cup cilantro
1/4 cup thai basil leaves
DIRECTIONS
Rough chop all ingredients.
Put all ingredients in a blender and puree until smooth.
If mixture looks too dry, add more water little by little.
It should have a thick soupy consistency.
This can be started early and held until service.
