Katy Heatherington (my amazing 4'11" Korean friend from Fresno) came to visit me this weekend! She came here to SLO things down a bit :-pMy favorite ethnic food thus far in my journey is Thai food. Katy loves curry, and we decided to attempt to make green curry.
We started our search for Thai ingredients at the SLO Oriental market (1255 Monterey St).
The market is small, but offers a wide variety of Oriental goods from countries including but not limited to: Thailand, Korea, Japan, China, and Taiwan.
My favorite find of the market: lemongrass!!!
Lemongrass is native of India, but it is commonly used in Thai and Vietnamese cuisine. I've just recently come to realize how incredibly fragrant and flavorful the grass is.
Ingredients:
2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste (purchased from an oriental market of sorts)
2 Kaffir lime leaves (I used Bok Choy instead...I’m a college student on a budget)
1 (13.5 ounce) can bamboo shoots
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
Directions:
Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Be careful not to let it boil as the coconut milk can easily separate. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
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