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Jedno z moich ukochanych dań. Zielone curry nauczyłam się gotować w Bangkoku od rodowitej Tajki. Przepis prosty a efekt? Wyborny!
P.S. To na zdjęciu ugotował pan A.
Tajskie zielone curry z kurczakiem
Składniki:
(dla 2 osób)
250ml mleka kokosowego
2 łyżeczki zielonej tajskiej pasty curry
200-250g piersi z kurczaka
4 szt. mini bakłażana zielonego
ok. 1 łyżeczki soli sól,
1 łyżeczka cukru,
1 łyżeczka sosu rybnego
2-3 liście limonki kaffir
kilka liści tajskiej bazylii
trochę świeżej kolendry
czerwona świeża papryczka chilli
1. Na początku w garnku redukujemy na średnim ogniu mleko kokosowe. Potrwa to około 10-12 minut.
2. Do mleka dodajemy zieloną pastę curry i mieszamy energicznie, żeby pasta się rozpuściła. Jeżeli ktoś lubi naprawdę ostre to może dodać więcej pasty.
3. Następnie wrzucamy do mleka pierś kurczaka pokrojoną na
małe kawałki grubości ok. 4 mm. Chyba że ktoś woli wersję wegetariańską. Gotujemy przez chwilę.
4. Zaraz potem dodajemy pokrojone w ćwiartki mini zielone bakłażany. Jeżeli ktoś nie ma bakłażanów, może wykorzystać inne zielone warzywa, np. cukinię.
5. Po dodaniu warzyw gotujemy całość nie dłużej niż kilka minut, aby warzywa pozostały chrupkie. W tzw. międzyczasie doprawiamy curry solą, cukrem i sosem rybnym. Dodajemy też 2-3 liście limonki kaffir. Jeżeli mleko kokosowe było bardzo gęste lub za bardzo się zredukowało, na tym etapie można rozcieńczyć curry niewielką ilością wody lub bulionu. Nie jest to oczywiście konieczne, choć oryginalne curry tajskie jest zawsze dosyć wodniste, a mleko rozcieńczane najczęściej rosołem z kurczaka.
6. Zdejmujemy curry z ognia i już w miseczce dekorujemy tajską bazylią, kolendrą i czerwoną świeżą papryczką chilli.
Podajemy z tajskim ryżem jaśminowym.
Smacznego.
This is one of my favourite dishes. I’ve learned to cook it from Thai woman in Bangkok.
The recipe is very simple, but absolutely delicious.
P.S. The curry in the picture was cooked by Mr. A.
Thai green curry
(serves 2)
Ingredients:
250 ml coconut milk
2 teaspoons green curry paste
200-250g chicken breast
4 mini green eggplants
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fish sauce
2-3 kaffir lime leaves
a few Thai basil leaves
a few coriander leaves
fresh red chilli
1. First reduce coconut milk by cooking it in a saucepan over the medium heat. It should take about 10-12 minutes.
2. Add green curry paste into the milk and stir well. If you like your curry very hot add more paste.
3.Slice the chicken into about 4mm thick small pieces, unless you prefer to keep it meatless.
4. Next add eggplants cut into 4 pieces. If you don’t have eggplants use over green veggies, like: zucchini.
5. After adding veggies, do not overcook the curry, a few minutes of cooking should be enough. In the meantime add salt, sugar, fish sauce & kaffir lime leaves. At this stage if your curry is too thick, you can add some water. It is not necessary, but the original curry is little watery, in Thailand they usually add some chicken stock into their curry.
6. Remove the saucepan from the heat. Serve curry decorated with basil, coriander & fresh chilli.
Serve with jasmine rice.
Bon appetit.
pyszności! mniam 🙂
hope it tastes as good as it looks… well, I might give it a try this weekend
o ciekawy przepis wart wypróbowania
znam to danie . mioje ulubione z za przyjaznionej tajskiej restauracji. dzis bede gotowac. oby mialo taki smak jak lubie. niebo w gebie polecam
Zielone curry to moje ulubione ze wszystkich tajskich 🙂
Podoba mi się ten przepis. Stosuję tylko nieco inną kolejność, tzn. najpierw wysmażam pastę, a dopiero potem dodaję mleko kokosowe.
Polecam spróbować i zapraszam na swoją wersję z pieczonym tofu:
http://wegefuzja.pl/zielone-tajskie-curry/
Pozdrawiam!
Znam też ten sposób z wysmażaniem, jest świetny; ale ten przepis mam od rodowitej Tajki, która ma w Bangkoku restaurację i akurat serwowała tak i ja też się do gotowania pasty. Pozdrawiam 🙂