Friday 23 Feb.
Another go at Thai Green Curry. Think I got it this time by using Barbara's technique. So first stir-fry the snow peas and remove to a platter. Then boil two chicken breasts, cut into small cubes, in the top coconut cream, flavored with a little laos powder. Remove the chicken chunks when just done through and put them on the platter. Now boil the coconut cream down till it's basically coconut butter, and stir fry 1 teaspoon of green curry paste in it. Then add as much of the bottom coconut milk as you need and a small splash of nam pla. When just about thick enough, toss back in the peas and chicken and hot up.
Yum! Which means "salad" in Thai.
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