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.
What dish would you prepare in a busy day when you find out you only have chicken wings inside your refrigerator? Ah… one can think of a lot of things I would say. Oh well, I also found two pieces of potatoes, the usual spices and curry powder. Tada! A simple curried chicken dish. Yeah yeah, no coconut milk and other things so I refuse to call it chicken curry… but it’s finger-lickin’ good!
I find the local northern Chinese curry similar to ours though I don’t think they add coconut milk. Nevertheless, I enjoy their version. Coconuts must be shipped in from the tropical southern part and they’re being sold for about 5-10RMB. That is pretty expensive by Beijing standards!
So here is my chicken curry cooked in a seductive blend of coconut milk (Thai and canned), yellow curry, spicy red bell peppers, potatoes, carrots, onions, tomatoes and Chinese wine. Chi fan!