Thursday, October 11, 2012

Madhur Jaffrey's THAI GREEN CURRY CHICKEN




I am neither bold, nor self assertive. I am a modest cook. My Mom n my Husband, my cooking inspirations.
The flavors and the amazing aroma with spectacular taste with fresh ingredients that I remember from my childhood inspire me in my cooking. 
I loooooooooove cooking for my husband and feel proud when I cook something out of my comfort zone and get to listen the word "killer" from my husband. Not everyday, not rarely, once in a while, this word from my husband makes me feel proud and gives the feeling that I did something with excellence.

And, let me tell you, yesterday was one such day again, when I cooked a real "killer" supper.

I Heart Cooking Club cooking theme

So, this week, the cooking theme at I Heart Cooking Clubs is Spice Bazaar.

My blog has mainly Indian dishes with lots and lots of spicy spices, so keeping the theme in mind, instead of any authentic recipe from my motherland, I planned to prepare Madhur Jaffrey's Thai Green Curry Chicken from Madhur Jaffrey's Ultimate Curry Bible cookbook.

Thai Green Curry - A combination of Spices and Herbs to achieve the proper authentic Thai tastes, that is, sweet, sour, salty and spicy.

Every Thai curry begins with a paste, a paste made from scratch. For pounding spices and herbs to a thick paste, the best option is to use a Cuisinart, but I always prefer a Mortar and Pestle for such flavorful and aromatic pastes. According to my Mom, and also Mom-in-Law, this traditional method to pound and grind helps release the profoundly sensational flavors and smells that just cannot be replicated in blenders, choppers, and other machines. It is so old, it is new!


{ "What’s the difference between using a mortar and pestle and food processor?

One pounds and the other one chops.

With a mortar and pestle, ingredients are smashed, crushed and pounded. As the ingredients are pounded, their oils are extracted and they release their fragrance, and from these aromas you can perceive the balance of the paste and adjust the ingredients to your desired tastes while it is being made. You end up with a paste that is layered and balanced. While a food processor/blender chops and shreds ingredients, and you end up with a coarsely chopped mixture. A little water usually needs to be added in to facilitate the blending process, to whirl it into a pulp.

So as you can imagine, a mortar and pestle would produce a different paste from a food processor/blender. A pounded paste is more aromatic, and has more breadth and depth of flavor than one produced from a processor/blender.

Using a mortar and pestle is time consuming but it is worth all the effort, so I definitely recommend trying it. Think of it also as a way to release any tensions anger or frustrations you have and pound them all away. This way no one gets hurt."} {Source Google}


The following ingredients makes two batches of Thai Green Curry Paste
(Each batch serves 2)

10 oz shallots, chopped
14-15 Thai/Green chillies, chopped
5-6 cloves Garlic
3 tablespoons fresh Green Peppercorns, plus more for garnish ( can be substituted by White Peppercorns)
1 thumb-size piece Galangal OR Ginger, sliced
2 stalks Lemongrass, smashed (can be substituted by 3 tablespoon bottled OR frozen prepared Lemongrass
8 Kaffir Lime Leaves
1/2 cup fresh Coriander (Cilantro) leaves & stems roughly chopped
1/2 cup fresh Basil
1 tablespoon Fish sauce
1 teaspoon Cumin powder
1/2 teaspoon Coriander powder

Directions for making the Thai Green Curry Paste:
Add all above ingredients to the Cuisinart/Mortar and Pestle with a quarter cup of water and pulse to blend. Divide into two portions and refrigerate or freeze until ready to use.


Thai Green Curry Chicken

2 skinless, boneless Chicken Breasts (or other protein of choice, such as Shrimp, Pork, Beef or Fish)

1/2 cup light Coconut Milk
EV Cooking Olive Oil for frying

Cooking:

Drizzle 2 tablespoon oil in a wok or a heavy bottomed frying pan over medium-high heat.
Trim your choice of protein into bite sized pieces.
Cook in the skillet until browned all over. Transfer to a plate and reserve.

Add another tablespoon of canola oil to the pan if necessary. Add one portion of the prepared Green Curry Paste and saute for 2-3 minutes. Add 1/2 cup coconut milk and cook another minute. Add reserved chicken and cook uncovered for 2-3 minutes Reduce heat to low, cover, and gently simmer until chicken is nearly cooked. Stir occasionally. Add salt and pepper to taste.

Serve with steamed long grain basmati or jasmine rice.












41 comments:

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Priya Satheesh said...

I love thai foods...and very true that grinding in mortar n pestle gives lovely aroma to the curry...Love this!!!

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Kaye said...

Oh my, does this curry look good! Love your description of why the m&p is better than the food processor. Inspires me to give it a proper try, since I usually take the lazy way. :-)

DivyaGCP said...

Delicious Curry.. Looks so tempting and very inviting..

Divya's Culinary Journey

PT said...

tempting clicks :) delectable and delicious..

ASHLEY said...

Lovely and the perfect green color. I usually go for the bottled pastes available in Asian markets..but your recipe and the lovely description inspires to make this time at home... in spite of following each and every instruction, I never had this beautiful green color. Love it.

Desert tours Morocco said...

The flavors and the aromas that I remember from my childhood inspire me in my cooking.

noodle restaurant Brisbane said...

Very nice recipe! Food looks good on the photos!

Teena Mary said...

Very tasty preparation!! Looks so tempting too :)

MM said...

Looks delicious and a nice choice for this week's spice theme. Love the lime and lemongrass in this dish.

WeR SAHM said...

this i use to make often...i lov this thai green curry with basmati rice...

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Sanoli Ghosh said...

Love Thai food always, recalling the memories of our thai food feast in Charlotte. Your chicken curry looks absolutely divine Anshu, I am mouthwatering here....truely 'Killer' dear.

teaandscones said...

I always wanted to try Thai green curry paste and this dish and recipe sounds perfect for my maiden voyage. Thanks.

Anonymous said...

Beautiful...I often visit your blog. You have a variety of dishes in your kitchen. Mst say your husband is lucky.

Shaily.
Thanks!

kitchen flavours said...

Wow, looks so delicious! I can imagine all the flavours from the herbs and spices! Great dish!

cantbelieveweate said...

I love Thai food, and cook it regularly. You're absolutely right...there's just something about the pounding that "makes" the dish. Your green curry looks wonderful! It's encouraging me to get to the Farmer's Market while I can still get Thai green chiles!

Amy said...

Looks so delicious!!Yes it is a 'killer'!!
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Couscous & Consciousness said...

I love Thai flavours, and I'm particularly fond of a good green curry - I must give this version a try. Yours looks wonderful.

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Natashya KitchenPuppies said...

That looks wonderful! I love Thai green curries.

Priya said...

One of my favourite cuisine is Thai,am drooling rite now here over that irresistible curry.

Jay said...

looks yummmm n perfect...love ur presentation
Tasty Appetite

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Gauri said...

I have watched Madhur Jaffery's show but never tried any dishes.. this looks so good. Have bookmarked it!

Vidya said...

very delicious and flavorful.

Lubna Karim said...

Wow....that's an mouth watering recipe....love the robustness from the spices in the recipe.....

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Zoe said...

Hi Anshu,

Your Thai green curry chicken looks wonderful. Hope to hear my husband say that my food is a "killer" too if I cook this curry :D

I enjoy reading your blog and can see a lot of passion in your cooking. Here I am being your latest follower :D

Zoe

Claire said...

Very tasty preparation!!I'm going to try this today :)

imrose said...

very nice blog.Please add a newsletter link too so we can get your lovely recipes from time to time.

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Michelle said...

Thank you for linking--it's nice to have you! This is a killer dish!

Amy said...

looks so delicious....
Thanks a lot for sharing with the event....

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