HEEEEELLLLLP!!! I need to learn to cook something for tomorrow night!!?!
OK, So I told a tiny weeny white lie and said that the green thai curry I cooked tonight was home made and now I have to make it for the bloke tomorrow!.!.!.!.Said bloke is a chef so I can't just bung a packet mix in again so please please, can someone tell me what I need and how to do it!?!?Www@FoodAQ@Com
Answers:
You owe me one-lol!
Green Thai Curry
2 tablespoons canola oil
3 shallots, finely chopped
3 cloves garlic, sliced
1 tablespoon finely chopped fresh ginger
1 1/2 tablespoons green curry paste
1 pound skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
5 stalks lemon grass
1 (15 ounce) can baby corn, drained
1 (4 ounce) can water chestnuts, drained
1 (10 ounce) can coconut milk
1 bunch fresh Thai basil leaves, torn
!.!.DIRECTIONS
1!.Heat the oil in a large skillet over medium-high heat!. Cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots are tender!. Mix in the green curry paste!. Cook and stir 1 minute!. Season the chicken with salt and pepper, and place the chicken and lemon grass in the skillet!. Cook 5 minutes, until chicken begins to brown!. Mix in the baby corn and water chestnuts!. Cook and stir until the chicken is no longer pink and juices run clear!.
2!.Mix the coconut milk into the skillet, and bring to a boil!. Reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened!. Top with basil leaves to serveWww@FoodAQ@Com
Green Thai Curry
2 tablespoons canola oil
3 shallots, finely chopped
3 cloves garlic, sliced
1 tablespoon finely chopped fresh ginger
1 1/2 tablespoons green curry paste
1 pound skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
5 stalks lemon grass
1 (15 ounce) can baby corn, drained
1 (4 ounce) can water chestnuts, drained
1 (10 ounce) can coconut milk
1 bunch fresh Thai basil leaves, torn
!.!.DIRECTIONS
1!.Heat the oil in a large skillet over medium-high heat!. Cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots are tender!. Mix in the green curry paste!. Cook and stir 1 minute!. Season the chicken with salt and pepper, and place the chicken and lemon grass in the skillet!. Cook 5 minutes, until chicken begins to brown!. Mix in the baby corn and water chestnuts!. Cook and stir until the chicken is no longer pink and juices run clear!.
2!.Mix the coconut milk into the skillet, and bring to a boil!. Reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened!. Top with basil leaves to serveWww@FoodAQ@Com
This recipe is from a BBC website for green thai curry:
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
1 tbsp vegetable oil
2 tbsp green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1?lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
good shake of Thai fish sauce or light soy sauce
small handful of coriander, roughly chopped
?-1 lime, juice only
Method
1!. Heat the oil in a wok or large frying pan!. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using!. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste!. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly!. Stir in the coriander and lime juice!. Check for seasoning, adding more fish sauce or soy sauce if needed!.
2!. The curry is now best left to sit for a few minutes so the sauce becomes creamier!. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler!. Serve with lots of fragrant Thai jasmine rice!.
There are lots of similar recipes on line - good luck with the cooking!.Www@FoodAQ@Com
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
1 tbsp vegetable oil
2 tbsp green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1?lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
good shake of Thai fish sauce or light soy sauce
small handful of coriander, roughly chopped
?-1 lime, juice only
Method
1!. Heat the oil in a wok or large frying pan!. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using!. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste!. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly!. Stir in the coriander and lime juice!. Check for seasoning, adding more fish sauce or soy sauce if needed!.
2!. The curry is now best left to sit for a few minutes so the sauce becomes creamier!. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler!. Serve with lots of fragrant Thai jasmine rice!.
There are lots of similar recipes on line - good luck with the cooking!.Www@FoodAQ@Com
Thai Green Curry Chicken --
"In this quick and easy recipe that never fails, the chicken stays moist and tender!. Serve over jasmine rice for a satisfying meal!."
INGREDIENTS
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
1/2 cup cilantro leaves, for garnish
DIRECTIONS
Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly!. Heat the oil in a large skillet over medium high heat!. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes!. Remove chicken!.
Reduce heat to medium and stir in curry paste!. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes!. Return chicken to the skillet, stirring to coat with the curry mixture!. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture!. Allow to simmer over medium heat for 20 minutes until the chicken is tender!. Serve garnished with cilantro leaves!. Www@FoodAQ@Com
"In this quick and easy recipe that never fails, the chicken stays moist and tender!. Serve over jasmine rice for a satisfying meal!."
INGREDIENTS
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
1/2 cup cilantro leaves, for garnish
DIRECTIONS
Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly!. Heat the oil in a large skillet over medium high heat!. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes!. Remove chicken!.
Reduce heat to medium and stir in curry paste!. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes!. Return chicken to the skillet, stirring to coat with the curry mixture!. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture!. Allow to simmer over medium heat for 20 minutes until the chicken is tender!. Serve garnished with cilantro leaves!. Www@FoodAQ@Com
Get one from the takeaway and put it in some pyrex dishes in the oven to say warm on a low heat, then tell him you wanted to spend more time with him so you made it early !. Www@FoodAQ@Com
you got all the ingredients listed ABOVE
go buy them all and let "Bruce the Bloke" cook for you Www@FoodAQ@Com
go buy them all and let "Bruce the Bloke" cook for you Www@FoodAQ@Com
Confess to the lie!Www@FoodAQ@Com
well, make the green thai curry at home and take it to the bloke!.Www@FoodAQ@Com
tell him that you are such an advanced cheff that you never make the same dish twice!.!.!.!.!.he he :)Www@FoodAQ@Com