I had the pleasure of getting a 1:1 cooking lesson from our restaurant cook, Jam, here at Save House. It is our favorite & when we ordered it the other night, Jam let me come into her kitchen to observe, help & take note of her expert cooking skills! It was so much fun & she is so gracious, besides being a fabulous cook! So here is her recipe! Pictures to the right ---->>>>>
Nov 13, 2008
Jamrlang or “Jam’s” delicious Thai “Vegetable (or chicken/vegetable) Green Curry”
Ingredients:
(optional --150 grams = 1/3 lb = 1 chicken breast)
• 10 grams (1) sliced carrot
• 1 small round sliced eggplant
• 10 grams (few = 3-5) baby corn
• 10 grams (2-3) “long” green beans
• 20 grams (few pieces = 5-8 small pieces) pumpkin
• 20 grams (few pieces = 5-8 small pieces) cauliflower
Green curry sauce:
• 400 grams (14 oz = ounces) coconut cream
• 10 grams (2 T = Tbsp = tablespoon) green curry paste
• ½ tsp (teaspoon) salt
• ½ tsp (teaspoon) sugar
Garnish:
• few slivers red mild chili
• 5 sweet basil leaves
Directions:
1. Cut up chicken (if using) in bite size pieces. Cook in frying pan until pink color gone.
2. Cut up vegetables into bite size pieces
3. Pour coconut milk into saucepan & bring to a light boil. Add curry paste, salt & sugar. Stir until mixed
4. Add cut-up vegetables (& chicken) & continue to frequently stir.
5. Continue to boil for 7-15 minutes – until vegetable are done (soft).
6. Add all but 2 basil leaves, the last minute of cooking
7. Pour into a serving bowl & add a few slivers of the mild chili & 2 basil leaves on top - for color (garnish).
* Serve with rice
