Thai Green Curry with Carrot

emointhekitchen

I vividly remember a friend who told me about how Thai food had suddenly become a huge sensation in Shanghai during that time. The restaurants serving Thai cuisine were always crowded, with long queues of eager diners waiting at the entrance. The tantalizing aromas of various dishes such as red curries, green curries, fish cakes, Tom Yum Goong soup, and other exotic flavours filled the air. Even though many years have passed since then, the memory of those delicious Thai dishes still lingers. I still find myself craving the smell of coconut curry. Recently, I decided to satisfy that craving by buying some ingredients and making the dish at home. The result was nothing short of amazing – the creamy coconut curry paired perfectly with noodles, creating a truly indulgent and satisfying meal. It felt like a feast for the senses, bringing back memories of those bustling Thai restaurants in Shanghai.

You will need:

150g chicken breast medallions
corn starch
1 shallot
2 cloves garlic
1 carrot
1 Chilli peppers
425g coconut milk
lime
1/5 tsp ginger powder
parsley
2 cups vegan broth
50g Thai green curry paste
salt and black pepper
rice noodles wide

Procedure:

In a bowl, toss chicken breast medallions with cornstarch until well coated with salt and black pepper. Set aside.

Add the shallot, garlic, grated carrot and chilli to the pan. Saute until tender, about 3 minutes. Add coconut milk, ginger powder, lime juice, broth, and Thai green curry paste to the pan. Saute for about 3 minutes. Transfer the mixture to a high-performance blender and blend until smooth.

Return the chicken to the pan and cook for 10 minutes, until the chicken is cooked through and the sauce has thickened. Cook the rice noodles and drain. Add the cooked noodles to the pan and mix gently. Season with parsley to taste. Enjoy it!

Carrot – Property – Sweet, neutral; lung and spleen meridians entered.
Actions – Strengthen the spleen and promote digestion.
Indications – Cough, chronic dysentery, indigestion.
Cautions – Do not take too much. It is better to take the cooked than the raw.

Thai Green Curry can be found here

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