Me and bits of the Thai green curry

I must have told you about my fascination with Thai food. Haven't I? If not, there is no way to explain that. But, I have this thing. I do not want to make something which I am so crazy about. For example, I am mad about samosa-- I never make them. And no matter how good a tutorial I get, nothing matches up to what I expect. The standards I guess are so high :). The same with Sushi, cheesecake. I feel that I can never attain that level of perfection that I crave. So no point in trying. In fact I don't even want to try...maybe.

Having said this, however, I must add that craving some of these things make me come up with recipes, which are my very own. Has some components similar but mostly the dish is just a new one. Confused? Okay, here is a simple way of explaining--

I started off talking about my fascination for Thai food. And for all the Thai lovers (which is pretty much everyone!) green curry is one important thing. I mean real important. I wanted to have it bad. So I looked up a recipe for green curry. And well...I got an idea. I had some of the  raw ingredients and but not specialized one-- the sauces which make Thai green curry..well Thai green curry. So I had this incredible idea of a dish which would be green..yes. But not anything near a Thai green curry.

-- got going...and landed myself (pat pat pat) a lovely dish. Which would be so difficult not to share with you guys. And I totally expect any suggestion, additions-- anything that you might have to say. For this is my dish..and I assure you it can handle changes. For that is me in the kitchen. No recipes. And I read in a blog and I agree so much with it...' that is when cooking is fun'

To fun and games!

Ingredients

1lb chicken. Boneless and skinless.  Cut into bite size pieces.

1 medium potato. Cut into bite size pieces. Optional

1 medium onion

4-5 stalks of green onion

2-3 green chili

5-6 basil leaves

3-4 cloves of garlic

1 tsp grated ginger

1/2 tsp grated lemon zest

2 tbsf lemon juice

1 cup of fresh coriander leaves. You can substitute with Parsley

1 tbsf coriander

1 tbsf cumin

2 tbsf soy sauce

1 tbsf oyster sauce. Optional

1 cup of unsweetened coconut flakes/ powder

1 cup of milk.

1 tsp sugar

2 tbsf oil. Any variety is good. I used Olive oil.

Salt and pepper for seasoning.

Its really neat and simple to do

Mix everything, except coconut, milk, sugar, oil, salt, pepper, potato and chicken, in a food processor into a fine paste. In a deep skillet heat the oil. Add the paste you just made, sugar, coconut and milk and saute for 2- 3 minutes. Add the chicken pieces and mix everything. Cover and cook for ~ 15 minutes till chicken is done. Alternatively, you can transfer the  whole thing into a baking tray and bake for 30 mins at 420 F. Season with salt and pepper.

It is so simple, its difficult to believe that it is for real. So here you are. A bit of Thai and a bit of my mind, in a fragrant dish over jasmine rice :)

Happy eating and healthy living!