I love Thai food (and anything Southeast-Asian) and that is a fact. It all started when I fell in love with authentic Tom Yam soup and Mango Fish served home-style in a restaurant managed and operated by our company’s Thai staff back in Brunei. Its distinct taste is just something we crave that we regularly frequent a small but cozy Thai restaurant in Yong An Li. Though there are few recipes I bookmarked for quite sometime now but have yet to recreate, particularly from Eet Smakelijk!, this is the first time I had the time (and the heart) to try. I happened to find a packet of Thai Green Curry Paste a week ago with a recipe attached that is surprisingly easy. Of course, I didn’t follow it exactly as written; made a few alterations on the how-to and voila! My first time to cook Thai! I’d say the result’s a success what with the added Thai spice in our lives for lunch.
1 packet of Thai Green Curry Spice Paste (a mixture of chili pepper, soyabean oil, garlic, lemongrass, shallots, shrimp extract, galangal, basil leaves, white pepper, coriander seed, fish sauce and cumin)
Chicken legs and thighs, cut into bite-size pieces
1 1/2 cup of coconut milk
Nam pla (patis or fish sauce)
Blanched aubergine slices (slice them only when about to cook)
Heat oil in a non-stick pan. Fry garlic and galangal until aromatic. Add the chicken and sear to render fat and natural juice then saute with nam pla and shallots. Stir in the spice paste and stir-fry until the meat until is nicely coated. Add half of the coconut milk and cook until natural oil appears. Pour in the remaining coconut milk and bring to a boil. Cook until the chicken is done and the liquid is creamy. Garnish with sweet basil leaves, chili or coriander. Serve hot with blanched aubergine slices and Thai jasmine rice.