January 24th, 2004

  • skirril

Thai green curry.

Does anyone knwo a good recipe for a Thai chicken green curry?

I have the chicken (seitan), I have the green curry paste and I have the coconut milk, I did a quick google search and the all seem to suggest putting nasty stuff in (fish stock etc).

It doesn't have to be a "real" thai recipe, it just has to be nice.
Bad Decision Dinosaur

A quick rajma masala I just came up with

1 can dark red kidney beans, drained and washed
1 can pureed tomato
1 small yellow onion, chopped
2 cloves garlic, minced
1 Tbsp fresh ginger, chopped
3 fresh jalapeno peppers, seeded and minced
1/4 cup corn oil
1 cup (baked) tofu, diced, or seitan, diced
1/2 cup (or more) frozen peas

heat oil in the bottom of a pan and sautee onions until translucent. Add ginger, garlic, and jalapenos and cook over medium-low heat until fragrant. Add beans, tomato puree, seitan or tofu, and peas. As far as spices go, I prefer to get the seeds and grind them with a mortar and pestle. Furthermore, if you heat them in a dry frying pan for a few minutes before grinding them, they become more flavorful. I think I ended up with about a teaspoon each of cumin and coriander ground, about a quarter teaspoon ajwan and cinnamon... I really don't remember, I just keep adding stuff until it tastes good. Ajwan is a bit hard to find unless you've got a good indian market. You basically want about equal parts of cumin and coriander, and about a half teaspoon of turmeric. The cayenne you can add as much as you can handle, I think I probably ended up with over a tablespoon in there. Stir everything together and cover and cook for as long as it takes for some of the liquid to boil off and the flavors to come out, and serve over basmati rice. It's deceptively simple and fast.