Fresh coriander or cliantro or chinese parsley is a type of plant that you can use it for cooking or garnishing. The whole plant can be use from the leaves and stems for soup, seeds used as spices, roots used for cooking curry or other dishes.
Two kind of people, those who love this plant very much and those who hate it. Just because of the smell of the plant. Some of my friends would say it is 'xiang cai香菜~the fragrant vegetable' and some of them would say it is 'chou cai臭菜~the smelly vegetable'. Anyway, I say is a xiang cai, my family even my kids love it.
I misses the Green Curry taste. I came to know this Green Curry when we went for our honeymoon in Melbourne years ago. We stayed at our brother and sister in law's place. My sister in law cook this premix thai green curry for us, this taste was simply delicious. Until now I still misses the taste but I can't find the premix anywhere. I found this recipe from a website, I do some plus and minus and I tested it, it is wonderful. Now I can have Green Curry whenever I miss it.
Ingredients for the paste:
2-3 stalks lemongrass
5 green chilies, sliced
3 shallots, sliced
6 cloves garlic
1 thumb size galangan or ginger thinly sliced
1 compressed chopped cilantro or coriander leaves and stem
1 tsp grounded cumin
1 tsp grounded coriander seeds
1/2 tsp white pepper
4 tbsp fish sauce
1 1/2 tsp shrimp paste
3 tbsp lime juice
4 tbsp coconut milk
To do: Blend all this ingredients in a food processcer until it is fine like a paste.
Cooking this Green Curry paste:
2 chicken breasts or fillet or whole thighs
1/4 cup green pea
200g brocoli ~ floret
100g cauliflower ~ floret
2 pcs kaffir leaves ~ sliced
200ml coconut milk + 100 evaporated milk or 300ml fresh milk for a more health purposes
1/4 cup thai basil or sweet basil
To cook:
1) Heat up 4 tbsp of cooking oil, saute 5 tbsp curry paste till fragrant.
2) Stir in chicken to stir fry until it is half cook, pour in coconut or fresh milk. Let it boil and simmer for a while until meat is tender.
3) Add in vegetables boil again until it is cooked and soften. Serve hot.
**I am using Icook cookware to cook this dish. This cookware retain the nutrition and the goodness in the food and it is low moist cooking.
** You may choose the kind of vegetables, that you like to add in this curry but must be green colour to have the green colour .
Two kind of people, those who love this plant very much and those who hate it. Just because of the smell of the plant. Some of my friends would say it is 'xiang cai香菜~the fragrant vegetable' and some of them would say it is 'chou cai臭菜~the smelly vegetable'. Anyway, I say is a xiang cai, my family even my kids love it.
I misses the Green Curry taste. I came to know this Green Curry when we went for our honeymoon in Melbourne years ago. We stayed at our brother and sister in law's place. My sister in law cook this premix thai green curry for us, this taste was simply delicious. Until now I still misses the taste but I can't find the premix anywhere. I found this recipe from a website, I do some plus and minus and I tested it, it is wonderful. Now I can have Green Curry whenever I miss it.
~I always do more, divide the Green Curry paste into portion and kept them in the freezer~
~GREEN CURRY PASTE~
~It can be kept for 1-3 months~
Ingredients for the paste:
2-3 stalks lemongrass
5 green chilies, sliced
3 shallots, sliced
6 cloves garlic
1 thumb size galangan or ginger thinly sliced
1 compressed chopped cilantro or coriander leaves and stem
1 tsp grounded cumin
1 tsp grounded coriander seeds
1/2 tsp white pepper
4 tbsp fish sauce
1 1/2 tsp shrimp paste
3 tbsp lime juice
4 tbsp coconut milk
To do: Blend all this ingredients in a food processcer until it is fine like a paste.
~Yummy Green Curry~
Cooking this Green Curry paste:
2 chicken breasts or fillet or whole thighs
1/4 cup green pea
200g brocoli ~ floret
100g cauliflower ~ floret
2 pcs kaffir leaves ~ sliced
200ml coconut milk + 100 evaporated milk or 300ml fresh milk for a more health purposes
1/4 cup thai basil or sweet basil
To cook:
1) Heat up 4 tbsp of cooking oil, saute 5 tbsp curry paste till fragrant.
2) Stir in chicken to stir fry until it is half cook, pour in coconut or fresh milk. Let it boil and simmer for a while until meat is tender.
3) Add in vegetables boil again until it is cooked and soften. Serve hot.
**I am using Icook cookware to cook this dish. This cookware retain the nutrition and the goodness in the food and it is low moist cooking.
** You may choose the kind of vegetables, that you like to add in this curry but must be green colour to have the green colour .
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