Thai Green Chicken Curry Recipe

Green chicken curry is one of the most popular dishes in Thai cuisine.  Learn how to cook this curry recipe in the comfort of your own kitchen and save money on going to expensive Thai restaurant for this extremely popular and delicious curry.

Ingredients

• 2 cups coconut milk
• 2 tablespoons oil
• 1 onion, finely chopped
• 2 tablespoons green curry paste
• 500 grams chicken fillets, cut into strips
• 4 kaffir lime leaves
• 1/4 cup water
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 teaspoon finely grated lime rind
• 1 tablespoon soft brown sugar

Method

1. Pour the coconut oil into a small pan and bring to boil.  Cook over high heat for about 10 minutes or until you can small bubbles of oil beginning to crack the surface of the coconut milk.
2. Bring a wok to heat, add oil and when oil is hot, add onion and curry paste then cook for about 3 minutes over medium heat or until fragrant.  
3. Add chicken strips and stir-fry for another 5 minutes.
4. Pour in the coconut milk, kaffir lime leaves and the 1/4 cup of water then bring to boil, making sure to stir occasionally.  Lower heat and let the curry simmer for about 10 minutes or until the chicken is tender.
5. Stir in the lime juice, fish sauce, lime rind and brown sugar before serving the green curry with steamed rice on the side.

Cook's Tips:  If you want to add in vegetables to this green curry then stir in 100 grams of snake or green beans with the coconut milk, lime leaves and water.

Mongolian Lamb with Spring Onions Recipe

We bring to you this Mongolian lamb with spring onions which is a very popular dish in the northern parts of China.  This will provide you with more delicious varieties in your meals.

Ingredients

• 1 lb fat-trimmed, boneless lamb (leg, shoulder or loin), sliced 3mm thick and cut into strips
• 6 tablespoons sherry
• 4 teaspoons soy sauce
• 2 teaspoons cornstarch
• 2 tablespoons water
• 10 green onions, including tops
• 2 tablespoons salad oil

Seasoning Ingredients

• 1 egg white
• 1/2 teaspoon five-spice powder
• 2 cloves garlic, sliced thinly
• 4 thin slices of fresh ginger root
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce

Method

1. Place the lamb and seasoning ingredients into a bowl and mix well.  Set aside to marinade for 10 minutes.
2. Place sherry, soy sauce, cornstarch and water into another bowl and mix thoroughly.  Set aside.
3. Use a knife to cut the white part of each onion into half and crosswise.  Cut out sections from each green tops of about 1 1/2 inches in length.
4. Bring a wide frying pan or wok to heat and add oil.  When oil is hot, stir in marinated lamb.  Continue frying until the meat browns slightly.  Remove and return to the bowl.
5. Stir in the cornstarch-soy sauce mixture and the white parts of the onions.  Stir-fry until the mixture becomes thick.
6. Add lamb and green onion tops and cook until simmering.
7. Remove from frying pan or wok and serve hot.

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