Hi, Ray here again.
Over the last few weeks, my housemate and I had been emptying the freezer (by eating the contents), so that we could start filling it again fresh food. We had finally reached the last pack of meat, which was chicken.
A quick check in the chicken curry recipes on the Curry Focus website showed that I hadn’t made the Thai Green Chicken Curry.
Everything was in the house except for the vegetables – I even found a small amount of fish sauce in the fridge door.
I prepared the green paste an hour before we were due to eat and it was very green, and pungent, with a great smell of cilantro and basil.
I soon got the rest of the ingredients ready and then it was time to do the cooking.
This is very easy recipe to follow, just like most of the Curry Focus recipes.
Before long the chicken was sealed, the bell pepper was stir-fried and the chicken was cooking again with the green paste.
Just then my girlfriend, Wendy, arrived to say that two friends of hers were going to be delivering very soon. For some reason, there was no fixed time for the furniture to be delivered (this was not really a great surprise to me because I had been expecting the furniture to arrive for the last two weeks) and so I stopped cooking the curry once the chicken was cooked and shut down the kitchen. I just hoped that the furniture did arrive before too long because I was really hungry.
The furniture arrived within 20 minutes and a some lifting, grunting and staggering soon had the furniture safely stored in the spare room.
The furniture delivery team left just as the dinner guests, who were running late, arrived and so I started cooking started again. I reduced the liquid while the rice was cooking in the microwave.
Before too long, the Thai Green Chicken Curry was served up on a bed of rice and the eating began.
Now this is a very green curry and a bit the sauce was a bit thicker than I expected. Most of the Thai curries that I have eaten have a sauce that is a lot thinner than the one in this curry. Maybe I had reduced the liquid too much? One comment that I received was that the curry “wasn’t appealing to the eye”. But it tasted good, although it needed salt (I’ve added salt to the recipe) even though it was not one of the great curries that I’ve made. It had a mild to medium heat/spice rating and with an average score of 7 out of 10.
If you like Thai curry then you should try this recipe. One or two extra chillies would certainly spice up the meal and it would definitely taste better if the liquid is not reduced so much.