Foodtastic Travel Series is a spin-off from our successful run of Foodtastic!
We'll be showing you episodes of online cooking and baking classes featuring chefs demonstrating dishes relating to the different destinations, streamed LIVE on SAFRA Punggol's Facebook Page!
Hosted by 88.3Jia DJ Jia Ming, Chef Ladda will be demonstrating how to cook Green Curry Chicken!
Ingredients:
- Lemongrass x 2 stalks
- Turmeric x 1/2 Inch
- Shallots x 5 pcs
- Kaffir Lime (Skinned and white layer removed)
- Green Birds Eye Chili x 5 pcs
- Garlic x 3 pcs
- Coriander Root x 3 stalks
- Coriander Seeds x 1 Teaspoon
- Fennel Seeds x 1 Teaspoon
- Blue Ginger x 4 slices
- Shrimp Paste x 1/2 Teaspoon
- Sweet Basil x 10 Leaves
- Salt
- Coconut Milk x 500gm
- Chicken Breast x 1 portion (You may use other parts of the chicken as well)
- Palm Sugar x 1 Teaspoon
- Thai Green Eggplant x 4 pcs
- Pea Eggplant x 10 pcs
- Sweet Basil x 1 stalk
Cooking Method
- Prepare paste by adding items 1 to 12 into a pestle and mortar. Pound until all parts are broken down into a paste like texture (Please take note to add the hard ingredients first and dry toast the coriander and fennel seeds to get the aroma going. Do also ensure you add in a pinch of salt to get the paste going)
- Pour 100gm of coconut milk into a pot and cook till you see oil coming out
- Put in paste from Step 1 into heated coconut milk and cook the paste thoroughly
- Slice up chicken breast (if you prefer other parts of the chicken, that is fine as well). Put chicken into the mixture and slow cook
- Pour in the remaining coconut milk and simmer with chicken
- Slice Thai green eggplant into chunks and put into the mixture
- Wash pea eggplant and add to mixture
- Let the green curry come to a boil and lower heat to prevent burning
- Taste and season with salt if necessary
- Once you turn the fire off, take sweet basil and put into curry
The Green Curry is ready for serving. You can serve it with rice, bread or prata, depending on what you prefer.
To garnish, you can add 2 to 3 slices of cut large red and green chili.
For event enquiries, please email to Desmond at tdesmond@safra.sg
Image Credit: SAFRA
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