Thai food is always yummy, however the curry are usually cooked with coconut cream. That put me off. I have a container of pre-prepared green curry in the fridge, remain untouched for quite sometime. So today, before it reached its' expiry date ( June 2008), I need to used it. The difference between my version with the traditional Thai recipe is that this is the lighter version, good for those health conscious being.
Ingredients:
1/2 chicken ( skin and fats removed- cleaned)
2 shallots-sliced
1 garlic-sliced
1-3 tbsp green curry paste ( depends on how hot you want your curry to be)
fish sauce
chicken stock powder
1 green capsicum- cut into small pieces
2 medium tomatoes- quartered
water
low fat milk
oil
steps:
#1 Heat oil in wok, add in shallots and garlic, fry till fragrant
#2 Add in the chicken pieces, cover wok, lower flame, cooked until chicken is half cooked
#3 add in the curry paste and a little amount of water
#4 add in the capsicum and seasonings
#5 finally add in the tomatoes and milk.
#6 adjust seasoning and dish up.
No comments:
Post a Comment