Thai Green Chicken Curry (Bill Granger)
I like Thai food but never cook any Thai food before. I don't have any Thai cookbooks and reckon that the only way that I can cook Thai food is with the help of internet!
My right brain: Ok ok... What Thai food should I Googled?
My left brain: Since I'm going to cook Bill Granger's recipes for Cook like a Star, I should Googled "Thai" and "Bill Granger"...
Google: Thai Green Curry from Lifestylefood.com
My right brain: Yawn!
My left brain: Don't be fussy!!! You can't cook Thai, you know!!!
My right brain: Ok ok... Wait a minute! Bill Granger adds anchovy into his Thai green curry... Is this what Thai do?
My left brain: Stop thinking!!! Just cook!
My right brain: Ok ok...
Before proceeding on the recipe of this dish, I have to apologize to my husband that I have accidentally stepped on our basil plants that he planted 2 weeks ago. For this reason, I can't harm the patch of basil further for this dish and that's why this dish is not served with any basil leaves. Oopsie!
Here's the recipe from the book, Bill's Everyday Asian by Bill Granger or here
(with my modification and notes in blue)
1 tbsp light-flavoured oil
(I used canola oil)
3 tbsp green curry paste (see below)
125ml chicken stock or water
(I used chicken stock)
250ml coconut milk
(I used Ayam brand, the light coconut milk)
1 anchovy, finely chopped
4 kaffir lime leaves, torn or 3 strips of lime peel
(I used kaffir lime leaves)
500g chicken breasts, cut into chunks
100g green (or snake) beans, cut into batons
(I used round beans)
handful fresh or canned baby corn
(I used the fresh ones)
400 g Japanese or Thai aubergines, cut into chunks
(I didn't add that)
1 tbsp white sugar
2 tbsp fish sauce
1 tbsp lime juice
For the Thai Green Curry paste:
Makes about 1 cup
(use only 1/4 of this recipe to make enough paste to cook the above curry)
1 tsp white peppercorns
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp sea salt
1 tsp ground turmeric
1 stalk lemon grass, chopped
6 garlic cloves, chopped
4 shallots or 1 small red onion, chopped
2 tbsp coriander roots or stems, chopped
3cm piece ginger, peeled and chopped
4 green chillies, de-seeded and chopped
2 tbsp light flavoured oil
(I didn't add this)
To serve:
handful basil leaves
(I didn't add this)
steamed rice
Heat a small saucepan over a medium heat. Add the peppercorns, coriander and cumin and toast the spices for 1-2 mins or until fragrant. Place the toasted spices, salt, turmeric, lemon grass, garlic, shallots, coriander, ginger, chillies and oil in a food processor and pulse to a paste
For the curry:
Heat a large saucepan over a high heat. Add the oil and cook the curry paste for 2 mins, or until fragrant.
Add the stock, coconut milk, anchovy and kaffir lime and cook over a medium-low heat for 5 mins. Add the chicken and cook for 5 mins.
Add the snake beans, corn, aubergine, sugar, fish sauce and lime juice and cook for 4-5 mins. Scatter with basil leaves and chillies (I didn't add these). Serve immediately with steamed rice.
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My right brain: Ok ok... What Thai food should I Googled?
My left brain: Since I'm going to cook Bill Granger's recipes for Cook like a Star, I should Googled "Thai" and "Bill Granger"...
Google: Thai Green Curry from Lifestylefood.com
My right brain: Yawn!
My left brain: Don't be fussy!!! You can't cook Thai, you know!!!
My right brain: Ok ok... Wait a minute! Bill Granger adds anchovy into his Thai green curry... Is this what Thai do?
My left brain: Stop thinking!!! Just cook!
My right brain: Ok ok...
 |
| Hurray that I can cook Thai food, ironically with the help of an Aussie, Bill Granger - LOL! |
 |
| Ingredients that I used to make Thai green curry paste |
 |
| I didn't know that the coriander roots and stems are useful to make Thai green curry paste. |
 |
| It is not difficult at all to make the curry paste. |
 |
| My Thai green curry paste looks good! |
 |
| Cooking the curry |
 |
| Anchovy in Thai green curry?... I like to follow the recipe and add this. |
 |
| Add these and the curry is ready! |
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| Simmer until vegetables and chicken are well-cooked. |
 |
| มีรสกลมกล่อม? Delicious in Thai? - LOL! |
Before proceeding on the recipe of this dish, I have to apologize to my husband that I have accidentally stepped on our basil plants that he planted 2 weeks ago. For this reason, I can't harm the patch of basil further for this dish and that's why this dish is not served with any basil leaves. Oopsie!
 |
| I stepped on these!!! - Sorry! |
Here's the recipe from the book, Bill's Everyday Asian by Bill Granger or here
(with my modification and notes in blue)
1 tbsp light-flavoured oil
(I used canola oil)
3 tbsp green curry paste (see below)
125ml chicken stock or water
(I used chicken stock)
250ml coconut milk
(I used Ayam brand, the light coconut milk)
1 anchovy, finely chopped
4 kaffir lime leaves, torn or 3 strips of lime peel
(I used kaffir lime leaves)
500g chicken breasts, cut into chunks
100g green (or snake) beans, cut into batons
(I used round beans)
handful fresh or canned baby corn
(I used the fresh ones)
400 g Japanese or Thai aubergines, cut into chunks
(I didn't add that)
1 tbsp white sugar
2 tbsp fish sauce
1 tbsp lime juice
For the Thai Green Curry paste:
Makes about 1 cup
(use only 1/4 of this recipe to make enough paste to cook the above curry)
1 tsp white peppercorns
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp sea salt
1 tsp ground turmeric
1 stalk lemon grass, chopped
6 garlic cloves, chopped
4 shallots or 1 small red onion, chopped
2 tbsp coriander roots or stems, chopped
3cm piece ginger, peeled and chopped
4 green chillies, de-seeded and chopped
2 tbsp light flavoured oil
(I didn't add this)
To serve:
handful basil leaves
(I didn't add this)
steamed rice
Heat a small saucepan over a medium heat. Add the peppercorns, coriander and cumin and toast the spices for 1-2 mins or until fragrant. Place the toasted spices, salt, turmeric, lemon grass, garlic, shallots, coriander, ginger, chillies and oil in a food processor and pulse to a paste
For the curry:
Heat a large saucepan over a high heat. Add the oil and cook the curry paste for 2 mins, or until fragrant.
Add the stock, coconut milk, anchovy and kaffir lime and cook over a medium-low heat for 5 mins. Add the chicken and cook for 5 mins.
Add the snake beans, corn, aubergine, sugar, fish sauce and lime juice and cook for 4-5 mins. Scatter with basil leaves and chillies (I didn't add these). Serve immediately with steamed rice.
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