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Enjoy
Hed Chef
Never hurry to judge a curry
By Hedy Khoo
August 02, 2010
DON'T judge a man by his clothes nor a curry by its colour.
You never know how hot either one can be.
A sloppily dressed date could be well-endowed where it counts - perhaps his brain or wallet.
If you're lucky, maybe both.
That is why you should never be fooled by appearances.
Don't discount how fiery a curry can be just because it looks a harmless green.
Think it might be only mildly arresting at most?
In reality, it's the little green ones which can start a forest fire when it comes to chillies.
If only dates can turn out to be as hot as green curry.
Spicy hot dates are always worth the risk of beingburnt.
Don't extinguish all hopes yet should your date turn up in a faded T-shirt and torn jeans.
You never know how he may set your heart on fire and make other girls go green with envy.
THAI GREEN CHICKEN CURRY
Green curry paste ingredients
Grind the following together:
16 green chilli padi
10g blue ginger or galangal
1 stalk of lemon grass, sliced
8 cloves of garlic, peeled
6 shallots
20g coriander stems, chopped
1 tsp ground cumin
1 tsp ground coriander seeds
1/2 tsp white pepper
Zest of one kaffir lime
1/2 tsp salt
Ingredients
Prepared green curry paste
1 chicken, cut into large pieces
1 stalk of lemon grass, bruised
5 green chilli padi, sliced
5 red chilli padi, sliced
650ml water
400ml coconut milk
1 tsp palm sugar
2-3 tbsp Thai fish sauce
1 tsp belacan, or dried shrimp paste
6 kaffir lime leaves, torn
5 tbsp oil
Method
Heat oil, fry green curry paste with the belacan.
Once the colours deepens, add the chicken pieces. Stir-fry until chicken turns opaque and add the water. Add the kaffir lime leaves, sliced chillies and cook covered over medium heat for 15 to 20 minutes, stirring occasionally.
Gradually add the coconut milk. Once mixture returns to simmering boil, add the palm sugar and Thai fish sauce.
Garnish with coriander and serve with rice.
Enjoy
Hed Chef
Never hurry to judge a curry
By Hedy Khoo
August 02, 2010
DON'T judge a man by his clothes nor a curry by its colour.
You never know how hot either one can be.
A sloppily dressed date could be well-endowed where it counts - perhaps his brain or wallet.
If you're lucky, maybe both.
That is why you should never be fooled by appearances.
Don't discount how fiery a curry can be just because it looks a harmless green.
Think it might be only mildly arresting at most?
In reality, it's the little green ones which can start a forest fire when it comes to chillies.
If only dates can turn out to be as hot as green curry.
Spicy hot dates are always worth the risk of beingburnt.
Don't extinguish all hopes yet should your date turn up in a faded T-shirt and torn jeans.
You never know how he may set your heart on fire and make other girls go green with envy.
THAI GREEN CHICKEN CURRY
Green curry paste ingredients
Grind the following together:
16 green chilli padi
10g blue ginger or galangal
1 stalk of lemon grass, sliced
8 cloves of garlic, peeled
6 shallots
20g coriander stems, chopped
1 tsp ground cumin
1 tsp ground coriander seeds
1/2 tsp white pepper
Zest of one kaffir lime
1/2 tsp salt
Ingredients
Prepared green curry paste
1 chicken, cut into large pieces
1 stalk of lemon grass, bruised
5 green chilli padi, sliced
5 red chilli padi, sliced
650ml water
400ml coconut milk
1 tsp palm sugar
2-3 tbsp Thai fish sauce
1 tsp belacan, or dried shrimp paste
6 kaffir lime leaves, torn
5 tbsp oil
Method
Heat oil, fry green curry paste with the belacan.
Once the colours deepens, add the chicken pieces. Stir-fry until chicken turns opaque and add the water. Add the kaffir lime leaves, sliced chillies and cook covered over medium heat for 15 to 20 minutes, stirring occasionally.
Gradually add the coconut milk. Once mixture returns to simmering boil, add the palm sugar and Thai fish sauce.
Garnish with coriander and serve with rice.
