Nosh: 3 march 08: last night's dinner

3 march 08: last night's dinner

Last night's dinner: Thai Green Curry with Chicken and Morning Glory.



I discovered Morning Glory, a type of water spinach, in Thailand and often ate it sauteed with garlic. Hard to find in Germany but ask and ye shall find.



This dish involves the simple technique of stir-frying, easy once you've got all your ingredients set to go. The first thing is to heat a tablespoon of oil in a wok or stir-fry pan and then mix in a tablespoon (or to taste!) of green curry. Stir it slowly, extracting the spices and flavors in the curry. Then add your chicken pieces. I like to skin and debone chicken thighs and legs because the meat doesn't get dry, like the chicken breast can.

Stir to coat the chicken the curry.



Next, add the chunks of eggplant and stir again for a minute. Dump in your coconut milk -- it will bubble up but be brave and stir!. Once the ingredients are coated, add about a cup and a half of chicken or vegetable stock and stir. Now you can add the mushrooms, your bashed up and sliced lemon grass, slice kaffir lime leaves, thick chunks of galangal root (you can also use ginger but leave either in big chunks so you don't try to eat it!), and thai or "dragon's tooth" parsely. Cover and simmer for about 10 - 15 minutes.



Serve with steamed basmati rice and sprinkle with chopped fresh coriander.