What's for Dinner tonight in your neighborhood? (grilled, freeze, shrimp)
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Grilled Chicken (sprinkled with rotisserie chicken seasoning), topped with fruit salsa (pineapple, mango, onion, jalapenos, tomato and lime juice), sliced avocado, saffron rice, and salad
Well ,everyone around here has been bugging me to make my special Green Thai curry lately so this afternoon I did. It's really quite an easy dish to make just a lot of cutting. 4 onions, 2 greenpeppers, 1 red pepper. 2 jalapino peppers, 2 zuchinni, A few bunches baby bok choi, 1 pound bean sprouts, 10 garlic cloves, 5 tablespoons chopped ginger. 2 TBs fish sauce, 3TBs green curry paste, 2 pounds of boneless chicken, 1 pound of cleaned shrimp, 2 cans coconut milk, 2 cans water, and a pile of jasmine rice to serve it over. I just lightly stir fry all the vegetables in a wok. {Very lightly}. I include the garlic and the ginger in that. Set that aside and stirfry up the chicken and then the shrimp in the chicken drippings, Meanwhile in another wok I put all the coconut milk, water, fish sauce and curry paste and slowly bring to a boil stirring the paste in until all dissolved. I also have my rice going by this time. Remember with jasime rice use 1.5 to 1 water to rice if you like your rice fluffy or 1.75 to 1 if you like it a bit sticky. When everything in the woks are done I combine them and serve over the rice with Asian Basil and cilantro on the side to sprinkle on.
I have eaten in many Thai places and I have never yet has a dish that's as good as this one. That's about 20 servings and I sometimes freeze about half for weeks down the road. Sometimes it's all eaten before I get a chance to freeze it. When I still had kids at home their friends would somehow know I was making that dish and they would all come around for some. It's just awesome and right now I'm totally stuffed.
WOW...that is a lot of chopping... Sounds wonderful...just wished I could have any type of pepper but that is not the case...Have a extra bowl for me!
Quote:
Originally Posted by lucknow
Well ,everyone around here has been bugging me to make my special Green Thai curry lately so this afternoon I did. It's really quite an easy dish to make just a lot of cutting. 4 onions, 2 greenpeppers, 1 red pepper. 2 jalapino peppers, 2 zuchinni, A few bunches baby bok choi, 1 pound bean sprouts, 10 garlic cloves, 5 tablespoons chopped ginger. 2 TBs fish sauce, 3TBs green curry paste, 2 pounds of boneless chicken, 1 pound of cleaned shrimp, 2 cans coconut milk, 2 cans water, and a pile of jasmine rice to serve it over. I just lightly stir fry all the vegetables in a wok. {Very lightly}. I include the garlic and the ginger in that. Set that aside and stirfry up the chicken and then the shrimp in the chicken drippings, Meanwhile in another wok I put all the coconut milk, water, fish sauce and curry paste and slowly bring to a boil stirring the paste in until all dissolved. I also have my rice going by this time. Remember with jasime rice use 1.5 to 1 water to rice if you like your rice fluffy or 1.75 to 1 if you like it a bit sticky. When everything in the woks are done I combine them and serve over the rice with Asian Basil and cilantro on the side to sprinkle on.
I have eaten in many Thai places and I have never yet has a dish that's as good as this one. That's about 20 servings and I sometimes freeze about half for weeks down the road. Sometimes it's all eaten before I get a chance to freeze it. When I still had kids at home their friends would somehow know I was making that dish and they would all come around for some. It's just awesome and right now I'm totally stuffed.
Thursday, I'm making a big ole pot of Chili, the red kind with beans
I'd love to try to make a white chicken chili sometime, I had it once it was delish.
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Sounds wonderful...just wished I could have any type of pepper but that is not the case...Have a extra bowl for me!
