Ingredients
-
Velvet Chicken
-
3-4 Chicken Breasts
-
3 Tbsp Water
-
2 tsp Soy Sauce
-
2 tsp Cornstarch
-
2 Tbsp Olive Oil
-
Thai Green Curry Stirfry
-
4 (or 1 large onion) Shallotsor 1 large onion
-
2 (or other vegetables) Zucchini
-
1/2 lb (200gm) Green Beans
-
3 Garlic Cloves
-
2 stalks or 2 Tbsp lemongrass paste Lemongrass
-
1" piece (2.54 cm) Fresh Ginger
-
4-8 Bird's Eye Chile Peppersfresh or dried, adjust amount to your heat level
-
2 Tbsp Tumeric
-
3 Tbsp Yellow Curry Powder
-
1 Tbsp Cumin
-
1/2 tsp Cardamom
-
1 cup Chicken Stock
-
2 cans (27oz, 765gm) Coconut Milk
-
1 Lime
-
1 bunch Fresh Cilantro
-
2 cups Jasmin Riceor Basmati
-
garnish - black or white Sesame Seeds
Directions
Steps
|
1
Done
|
Cook the RiceCook the rice acc. to the package directions - in a pan on the stove or in an instant pot, etc. I prefer Jasmine or Basmati rice for curry dishes. |
|
2
Done
|
How to Velvet ChickenSlice the chicken breast in thin pieces, about 1/4" thick, and very important - slice across the grain for the best texture. Trick - semifreeze the chicken breasts first and it's really easy to quickly cut. Place in a bowl with the water and soy sauce and let marinate for 10 minutes to allow the liquid to absorb. Add the cornstarch and oil an coat well. Let the chicken marinate another 20 min. Then sear the chicken over high heat with oil coating the wok or pan - on each side for about 30 seconds. It will nto be fully cooked through because it will cook more in the green curry sauce. Remove and set aside. |
|
3
Done
|
Prepare the Green CurryPeel and slice the shallots (or 1 large onion). Peel and mince the garlic. Peel and mince the ginger. Cut the bottom third off of the lemon grass, remove the outer layer, crush with the back of the knife, then chop. (Note - you can also use lemon grass paste or powder - lemon grass paste - 2 Tbsp, or powder 1 tsp. If you can't find this ingredient you can leave it out - it still tastes amazing! Another alternative is to add a bit of lemon zest for a similar taste result). On medium with oil coating the wok or pan, add the shallots, garlic, ginger, lemon grass and stir. You may wish to add another Tbsp of olive oil, or at this point, you could also add a bit of beef stock, which is what I do. |
|
4
Done
|
While they are simmering, slice the zucchini. (you can use any vegetables with this green curry stirfry, such as bell peppers, carrots, greenbeans, even sweet potatoes taste great with this curry suace.) You can use fresh Red Bird's Eye Chile Peppers or dried - slice and chop them up - if you want less heat, remove the seeds first. |
|
5
Done
|
Add the Chicken stock, all the spices, the chile peppers, and the coconut milk and stir while simmering on medium heat for about 1 minute. Stir well. Add the remaining vegetables and stir. Let simmer for 5 minutes. Juice the lime and add. Add lime zest if desired. |
|
6
Done
|
Chop the fresh Thai Basil or cilantro and add (reserve some for garnish). Add the chicken. Let simmer for 2-3 minutes. |
|
7
Done
|
Serve on a bed of rice (e.g. Jasmine or Basmati rice). Add peanuts, thai basil, cilantro, sesame seeds, and/or spring onions as a final touch. |
