Saturday, December 6, 2008

Improvised Green Chicken Curry (Recipes)

Ever thought of making your own green curry? That thought came across my mind many times and I did actually put them into motion. Nonetheless I failed miserably because I just couldn't get the spices right. This whole idea of exploring with different spices, sauces and ingredients which sounded wonderful at that time spelt trouble in the kitchen. It was also hard work mind you; with the grinding, pestling of lemon grass, chillies, coriander etc. Finally, I decided instead of taking the road travelled by the few; instead of reinventing the wheel; why not try out some of the spices off the shelves? Why not end the misery now and move on? I did just that without any hesitation!

The game plan is dead simple. All you need is to go to your nearest hypermarket and purchase the green curry spices from One Fine Spice. I chose them because they marketed themselves as using natural ingredients and without any mono sodium glutamate or preservatives. Additionally,I bought some chicken and brinjal or egg plant to make the curry as authentic as possible but hey, it's parts like these where you need to improvise. If you feel like beef or lamb works for you, feel free to change. And may I remind you too that it doesn't take a rocket scientist to cook this especially you do not have to deal with the spices any more. Just add in the spices into a cooking pot and pour in some water and coconut milk to help thicken the gravy. Let it simmer away for 10 minutes and add in the brinjal and meat. Continue to stir for another 10 minutes and you are all set.

I finally triumph over my nemesis! It feels great!

Finally, a piece of advice. If you do have any intention of making your own green curry from scratch, think more than twice before you set out for the kitchen. The pay off may not reflect the amount of work invested and the results may not be desirable. Sometimes.... just sometimes, it does pay to stick to the path travelled most.