A Cooking Video: Thai Green Curry
Hello and welcome to yet another video on cooking recipe. The video is about how to cook Thai Green Curry with chicken wings. Everyone who just likes chicken, this is very simple and fast to cook Thai dish for you. The recipe sounds delicious, so try it out for sure.
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I love chicken, there are so many different things that you can have it fried, roasted. chicken wings, chicken plate pie, chicken stew, sandwiches, salads. Well, you get the idea, chicken wings.
Today I am gonna make something with these chicken wings so why don’t we go in the kitchen and get out of the fridge and lets talk about it.I am serious get out of the fridge. So today’s recipe takes us back Thailand and we’ll do some Thai food again and this time I am gonna do a dish that’s pretty common that you probably had before. So we are gonna do a Thai green curry. That’s right we are gonna do Thai green curry with those chicken wings that I left over in a fridge and got some of these these are Thai egg plants about a size of golf ball they are delicious so lets have fun with these. Okay so if you are ready lets get to the work.
Okay let’s go over the ingredients for today’s dish. You are gonna need a pound of chicken you can have a bone chicken or boneless it doesn’t matter. But I like the bone because it has more flavors. But, If I am doing this for parties or big get together things I like to use boneless just because it makes easier to serve. Ok, thing you need can of coconut milk you gonna need some green curry paste, you gonna need some Thai egg plants. In my recipe today we also have carrot we got an onion we’ve few a cloves of garlic cup of Thai chilly peppers I got some lotus roots, I have basil leaves handy as well as some puff baked like for deep fired tofu puffs this going to have make a curry or a laksa is a great because they soke up the sauce. So if you are ready lets get to it.
Ok to prep our vegetables for our curry is gonna be easy, we are just gonna dice an onion and we are gonna take our carrot, we are gonna cut it in to bite sized pieces nothing really fancy here and then we are gonna mince our garlic.Ok from here we are just gonna saute out our onions in a little bit of oil and it should take about 8 to10 minutes on a medium heat. Okay onions are done its time to add curry paste you gonna need about 50 grams, which is just over 3 tablespoon after that you gonna add the can of coconut milk and now what you wanna do is get it to simmer, stir it up until that paste is fully dissolved .
Okay so our base looks good so I am just gonna add my chicken right now and you are gonna follow that up by cutting up little bit of those Thai chilies, and then put that in too as well I am gonna add the carrots this is gonna take longest to cook. Okay so now our chicken is done looks like carrots are tender, you see that layer of oil has separated that’s what we are looking for. So I am just gonna add rest of our ingredients, so I am gonna do the egg plant, I am gonna do the basil leaves at the very last minute, so I am gonna do is I am gonna add the vegetables except for the leaves, and the tofu and put that in. And give it a just a few more minutes to simmer it and get them tender.
Ok time has elapsed, looks like everything is ready lets take a look. Wicked, I am gonna turn that heat down. I gonna do the basil I am gonna add as I serve it up. These leaves are very thin, so it is almost like a garnish but it’s gonna add a little flavor as well. At this time before you serve it up you wanna taste too because you are gonna put in lots of chilies. So give it a taste, counter balance the spicy with some sugar if you have sugar or agave nectar whatever you have got. Some try out here, off course if you like it spicy you wanna keep it like that, keep it like that.
his is just may add a little sweetness so counteract, because I added lots of peppers. So we put in agave nectar, and that should counter balance the spicy. Now the thing with Thai food is that, Thai food is a balance of four tastes you are sweet, you are sour, salty and spicy. We do that through a number of different ingredients and in this case we do it through coconut milk, things like palm sugar, tight chilies, fish sauce things like that. Oh by the way, if you have fish sauce as well put it in just a little bit. And off course just to taste right, it’s not a rocket science. Okay let’s give that try, if we got a winner, okay let’s plate it up.
Okay let’s give it a try, tofu’s are, tofu puffs or fried tofu very good in this. They soke up all of the sauce and they become pockets of good stuff. You being ammm good, okay lotus root off course, it’s staying crispy through out, it’s good. And all is good and has a lot of heat which I like. But we countered it with the agave nectar or the sugar, you can use sugar. Now the special thing about using sugar to counter act the spiciness is that it saves the flavor, saves the flavor it doesn’t really cut down a lot of bite, but it does cut down the burn.
It sounds very unique in the word, unlike say if you are using an Indian curry, and you use the yogurt. Yogurts like a milk product off course so it strips the caps a from the pepper on your tongue. So it really does cut lot fire there as well. So either which way you go, don’t matter but I like using sugar you don’t need a lot. This is good and I am going to eat it. So, how was it? Thai green chicken curry. Try this out at home in your kitchen and off course have fun in the kitchen. Until next time take care, bye for now.
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