Day 2 Bangkok 33 degrees
One of the delights of visiting Thailand is, of course the food. I've sampled local Pad Thai and Tom Yum soup and both were delicious. The Pad Thai came with a side of pennywort.
Here's a recipe for Thai Green Chicken Curry which has been a feature on just about every banquet so far.
Thai Green Chicken Curry
serves 4
2tbs sunflower oil
2 baby eggplants, halved lengthways, cut into 2cm pieces
2-3 tbs green curry paste to taste
500 gm skinless chicken thigh fillets, cut into 3cm pieces
2 cups (500 ml) coconut cream
2 cups (500 ml) chicken stock
2 kaffir lime leaves roughly torn, plus
2 finely shredded leaves to garnish
125gm fresh baby corn, halved lengthways
2 tbs fish sauce
1 tb lime juice
2 tsp grated palm sugar (see note)
sliced red chilli and Thai basil, to garnish
steamed jasmine rice to serve
Method
1 Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.
2 Add paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut cream, stock, lime leaves and corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn just tender. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.
3. Garnish with red chilli, extra lime leaves and Thai basil. Serve with steamed rice.