Vegetable Chicken Thai Green Curry

There are some days when I couldn't think of Chinese home-cooked dishes to prepare for my family. Cooking lunch and dinner daily really makes me run out of recipes fast!~

It's also difficult to cook dishes that suits everybody in the house, taking into an account of the dishes' level of cholesterol, amount of salt, sugar and seasonings used, spiciness and most importantly its taste to accompany with a plate of hot steamed rice.

I always complain to my hubby, the first and last thing a housewife (that cooks) thinks about everyday is "What shall I Cook today?" This question is stuck in my brain since the day I resigned from my full-time job and begin my housewife journey.

Anyway, I went to the market this morning and bought loads of vegetables. Today's special recipe is going to be vegetable and chicken Thai-style green curry. In addition, I also fried some fish fillets and stir-fry 2 plates of green vegetables.

I compiled a few different Thai Green Curry recipes to produce MY version of Thai style Green Curry. You can alter and add almost any kind of vegetables you like. The important thing is to stir fry the curry paste with some brown sugar till fragrant before putting in vegetables.

I hope you will try it at home and enjoy it with a plate of hot steamed rice! (^_^)

Ingredients
A
2 tbsp vegetable oil
1 clove garlic (minced)
1 red chili (remove seeds, sliced thinly)
3 tbsp of Thai Curry Paste (any brand will do)
1 tbsp light brown sugar (or raw sugar)
2 stalk of lemongrass (smashed fat ends with a rolling pin)

B
200 ml  coconut milk
1 1/2 cup vegetable stock
1 tbsp fish sauce or light soy sauce
3 lime leaves (washed and cut thinly)
a bunch of chopped coriander

C (You can substitute the ingredients below to your preferences)
1 boneless chicken thigh (washed,trimmed away fats and cut into small cubes)
1 stalk of broccoli (cut into florets, trim the edible stalks)
3 medium sized potatoes
2 carrots
1 block of firm bean curd (cut into small squares)
1 brinjal (cut into rectangular shapes)
a handful of sweet beans
a handful of baby corn (split into half)
half bell pepper/capsicum (cut into smaller squares)
some pumpkins (cut into small squares)
(you can even use sweet potatoes, long beans, bean sprouts, cauliflower....)

Method:
1) Marinate chicken cubes with a dash of fish sauce or light soy sauce and pepper powder.

2) Bring the potatoes, carrots and broccoli to a boil. Add some salt and a teaspoon of vegetable oil. Drain the vegetables. Reserve 1 cup of vegetable stock for later use.

3) Heat a non-stick pan. Pour in the oil and sauté ingredients A till fragrant. Stir the ingredients with the lemongrass stalks.

3) Add in the chicken cubes. Make sure the chicken cubes are coated with the sauté ingredients. Then, add in the raw vegetables that you are using. Continue to stir fry for 3 minutes.

4) Pour in coconut milk. Keep stirring to prevent lumps. Bring to a gentle boil.

5) Add in the remaining precooked vegetables and beancurd. Gently mix the vegetables into the sauce. Then, add in vegetable stock, fish sauce and lime leaves.

6) Cover with a lid, turn to low heat and let it simmer for 10 minutes (or till the sauce thickened slightly). Season with salt to taste. Garnish with generous amount of chopped coriander.

7) Serve immediately with a plate of hot fragrant steamed rice. Enjoy!~