Hi guys I know it's been a long decade again I didn't update all of you about the new recipes I encountered in the resources like magazine, books, TV shows and from the chef itself. I will not promise you again that I will really update this pinoy delicacies blog of mine but I will do my best to share with you the pinoy recipes.And now I will share to you the Green Chicken Curry recipe by: Chef Narciso De La Cruz who’s working in Lotus One, Convention Tower, DWTC, Dubai. I found the recipe in Friday Magazine, for the week of 20th -26th of this month. I’m really proud to be a Pinoy because I do believe that Pinoy is very talented in all assets. Just like Chef Narciso his working in one of the well known hotel here in Dubai. So long for that I know your excited to cook the Green Chicken Curry here is the ingredients and the method how to cook.
Ingredients
- 30 ml oil
- 10 grams garlic, finely chopped
- 10 grams ginger, finely chopped
- 250 grams boneless chicken thigh meat, cut into small strips
- 20 grams Thai green curry paste
- 1 long red chili, seeded
- 3 Thai round eggplants, quartered
- 30 grams bamboo shoots
- 400 ml coconut milk
- Fish sauce, freshly-ground black pepper, lemon juice and coarsely chopped fresh corainder, to taste
Procedure
- Heat oil in a saucepan, add garlic, ginger, and chicken.
- Saute for about 2 minutes.
- Remove chicken and keep aside.
- To the same pan, add green curry paste and saute for a minute.
- Add eggplant and coconut milk.
- Let it cook on a simmer till a thick sauce forms.
- Now add the bamboo shoots, chili, lemon juice and return the chicken to the gravy.
- Season with fish sauce and pepper.
- Garnish with coriander and serve hot with steamed rice.
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