Grammie Nancy's Green Curry Bunny Recipe
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Ingredients: |
Ingredients: Basic meal ingredients:
1 lb. of a protein. I like boneless, skinless chicken thighs cut into slices or cubes. This is easier to do if they are partially frozen. Wash your chicken hands!
1/2 can to 1 full can Maesri Thai Green Curry Paste. It depends on what level of heat you want. For this dish, I usually just use 1/2 to 3/4 of the can. If you want more sauce, use the whole can and 2 cans of coconut milk.
3 shallots (or 1 large onion) sliced as thinly as possible or minced.
1 can full fat coconut milk.
1 tbs. brown sugar. I believe the authentic recipe calls for palm sugar.
16 oz. chicken stock (purchased is fine for this as the flavors are strong).
Fish sauce (yum in a bottle).
1 tbs. shrimp paste (2 tbs. if making shrimp curry). I think this is the Thai answer to the anchovy.
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Directions: |
Directions:Carefully open the coconut milk and, over a bowl, take off the fat cap. put 1/2 of it in the bowl and 1/2 of it in a Dutch oven to melt. Keep the rest of the liquid in the can.
Mix the shrimp paste and green curry paste with the coconut fat in the bowl.
Sauté the shallots/onions in the coconut fat in the Dutch oven for 10 minutes.
Add the curry mixture and sauté for 5 more minutes until fragrant (smells SO good).
Add the chicken and stir to coat. cook for 5 minutes.
Add the coconut milk water from the can, chicken stock, half of the fish sauce, sugar, and bring to a full boil. Cook over medium high heat, stirring frequently. You will see the coconut oil start to liquify in small droplets on the top of the sauce, that is how you know it is done.
Taste. If you need more salt, add fish sauce. If you need more heat, you can add more curry paste. HOWEVER, fry it in another pan for 5 minutes before you add it to activate the spices.
Serve over Jasmine or Basmati rice. |
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Personal
Notes: |
Personal
Notes: The picture of Auntie Reagan Diamond here is when she made curry at Grammie Nancy's house.
Don't be a hater! You can use any protein, but the very best curry I ever made was with a rabbit that Auntie Rebecca Diamond gave to me. You can use any kind of poultry, fish, shrimp, or make it vegetarian using chunks of potato or tofu. This sauce is just fire, it is soooo tasty and it tenderizes the protein. For the rabbit, I made a double batch of curry, threw everything in a crockpot, and cooked it on low for 6 hours. So tender, so amazing. If you do it in the crockpot, reduce 3 cups of the curry sauce down in a large skillet before serving. This is basically how I make the Thai shrimp soup.
I like red curry better for red meat, but I do not think there is any rule for that. Do what you like best.
Green curry paste. I have made this from scratch twice, toasting the fragrant herbs and seeds and grinding it in my stone mortar and pestle. The house smelled as though the dancing spice queen had come down from the heavens and perfumed my home. However, it is much easier to buy a can of Maesri Thai Green Curry Paste and use that. I love this ingredient so much that I have some tucked into the rice buckets in my survival closet!
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