Saturday, October 15, 2011

Meat With Green Curry

Now you are asking: What kind of meat? Well if you go to a Thai restaurant, they might offer this dish with chicken, pork or beef, but it is also good with turkey, shrimp or crayfish tails. Tasted this dish for the first time 8 years ago and found a recipe ½ year later, which I have adjusted a bit to make it look/taste like the one served at Thai restaurants.

Meat with Green Curry  (serves 4)

1 tablespoon green curry paste
1 canned cononut milk
350g meat (*) sliced in thin pieces
150g sugar peas (with pods)
100g bean sprouts (¤)
1 canned bamboo shoots
1 sliced pepper fruit
1-2 tablespoon fish sauce
1 teaspoon sugar
3-4 chilis (#)
1 small bundle of fresh basil(@)

Warm the green curry in 1-2 tablespoons of the fat coconut milk (in top of the can) in a wok or suitable pan. Add meat and cook the meat until it is no longer red (for shrimp and crayfish tails only 2-3 minutes are required).
Add the vegetables (the canned ones are to be added without the liquid in the cans) and cook for 1 minute.
Add the fishsauce, sugar, chili, basil and the rest of the coconut milk and let the dish be heated up for 8-10 minutes.

Serve with rice (or noodles)

(*) chicken, pork, beef, turkey, shrimp or crayfish tails
(¤) can be replaced with 1 canned bean sprouts
(#) can be replaced by 1 teaspoon grounded chili
(@) can be replaced by 1 teaspoon grounded basil
The recipe come with a little warning: it is very hot/spicy/stong - keep some extra coconut milk in reserve, if it is too much to soften the taste a bit

1 comment:

Birdie said...

You knew I'd find this didn't you!
Marked for future reference.