My cooking adventures seem to have suffered a tyre puncture lately; i am running out of new things to cook. In fact i am happy eating the same things that i know how to cook without looking at online recipes.
Trying to experiment with different sauces and cuisines; a random visit to the supermarket last week, with an eggplant at the back of my mind, i decided to buy a bottle of green curry paste; thinking of a dry green curry eggplant.
Moments later, the Wife said why not a green chicken curry instead? I went off to buy some chicken, coconut milk and basil. Cooking with a bottle of sauce couldn't have been made any easier.
Follow the instructions as stated on the bottle and voila, you really got a green curry chicken in front of your eyes!
The result of pan frying the green curry paste with garlic and oil, chicken thighs, assorted vegetables like eggplant, tomatoes and peppers then throw in a can of coconut milk and left to simmer. Finish off with dashes of fish sauce, salt and pepper and sugar according to your taste buds.Garnish with dried basil. I had vibrant green beans to throw in but at the saucepan could only hold so much and presentation wise, there wasn't enough contrasting colours.
You wouldn't have guessed this is home made? Would you?
To not eat green curry with rice is worse than committing a cardinal sin but when one does not have a rice cooker, you have to resort with microwaveable rice and despite the texture being a bit soft, this did the trick in soaking up all the sauce.
Speaking of which the brand of the paste is "Valcom" and i must say it served its purpose for its price of AUD3, although slightly one dimensional in terms of being spicy, we could have corrected it if we had add coconut cream for a richer end and probably a bit more sugar to balance it.
Although not a recipe per se, you can always try it out if you get hold of pre-made green curry paste!