Thursday 24 May
A new adaptation of our basic Thai-style green curry.
2 chicken bosoms, skinned and boned (deskinned and deboned?) for a change, and cut into 1" cubes.
Lots of scallions (say 12) cut on the diagonal into inch lengths, with the white and green parts separated.
1/2 can coconut milk
healthy pinch of laos powder
1 1/2 tsp green curry paste (we use Mae Ploy brand)
1 tsp nam pla
4 kaffir lime leaves, if you've got them (they freeze well)
1 limesworth of lime juice
Using the top coconut milk as your fat (this was, in fact, a leftover half can in the fridge, so solid and completely uniform in texture) stir fry the dollop of green curry paste (to your liking and heat-tolerance - taste-testing along the way is a good idea) for 2 minutes or so, until busted-up, dissolved, and fragrant.
Add the scallion whites and stir fry for 5 minutes.
Add the chicken, the rest of the coconut milk, laos powder, a splash of nam pla, the lime leaves, and finally the lime juice.
Cook for 10 minutes. Add the scallion greens.
When the scallion greens are tender and the chicken is done, eat it.
Since this has abundant sauce like most Thai dishes, you can serve it with rice to sop it up. We licked our plates clean—literally.