Thai Cooking
Thai green curry is one of the most famous curry recipes in the world. This original Thai Green Curry Chicken recipe features chunks of chicken simmered in a green curry sauce along with healthy vegetables. The result is a gourmet-style Thai green curry that is very aromatic and beautiful to serve. The key to good green curry is not only using the right ingredients, but knowing when to add them.
Chicken Green Curry Ingredients 3 ounce green curry paste 2 ¼ cups coconut milk 3 cups water 1 to 1.5 lbs. chunks of boneless chicken thigh or breast 4 kaffir lime leaves Generous handful fresh Thai basil 2-3 teaspoons ginger 3/4 teaspoon palm sugar 4 green Thai eggplants — chopped 1/4 cup pea eggplants 3-4 Thai chili — red & green 5-6 lime leaves 2 teaspoons fish sauce (more or less to taste)
Preparation 1. Skim off the top cream of coconut milk and place cream in a bowl. Place the remaining milk in another bowl. Heat a wok over medium-high heat and add half of the coconut cream in to a pan.
2. Wait until it boils and the oil separates. Add all the curry paste and mix well. Keep stirring and flipping the paste. You’ll need to cook the paste until it becomes quite fragrant. Continue stirring while adding the remaining cream one tablespoon at a time until an oil forms on top of the mixture.
3. When the paste is finished cooking, add the chicken in the paste. Cook them on medium heat. Cook around 10 minutes until the chicken is well-done and a light green film or oil rises to the top.
4. Add the rest of the coconut milk and water and bring to a rapid boil. Then add the eggplants and chilies. 5. Add the palm sugar, fish sauce, and mix well. 6. Add the lime leaves and basil, remove from heat and serve.
Thai Cooking 24
Luk Choop is a Thai fruit-and-vegetable shaped dessert made of mung bean flour with natural coloring. Historically Luk Choop was made for the king and royal family members of Siam to have after meals in the palace. Only people in the palace could learn the skill of making this sweet dish. The shape of Luk Choop is molded to resemble small fruits and vegetables such as chilies, bananas, oranges, mangosteens, and mangos. They are colorfully painted with food coloring, to look visually interesting, and attractive. The royal family placed a lot of importance on the appearance and taste of the dessert. As years passed by, the recipe for making Luk Choop candies moved beyond the high walls of the palace. This Thai confection is available in many dessert shops across Thailand. Today, Thais present the dessert to their superiors and elders on special occasions such as New Year’s Day, birthdays, or as a gift to convey one’s congratulations for marriage or graduation. This makes Luk Choop have a high emotional value and is rather expensive.
Luk Choop Ingredients Luk Choop : 1 pound ground mung beans (with skins removed) 1 ½ cups sugar 1/4 teaspoon salt 1 can coconut cream 1/4 cup water Gelatin : 1 tablespoon clear gelatin powder 1/4 cup sugar 2 cups water food coloring — red, green, yellow and blue cup — for mix the color brush water toothpicks — for the Luk Choop candies to dry on sponge or foam — detailed use provided in recipe
Preparation 1. Preparing the green mung beans: Put the ground mung beans 5. Preparing the gelatin: Boil the water, sugar, and clear gelatin with skins removed in a bowl with water and leave for 6 to 7
hours. Then move the ground mung beans into a steam pot and steam them until they become soft.
2. Making the candies: Place cooled beans in a food blender and
powder for 5 minutes.
6. Finishing the candies: Make sure that the Luk Choop candies that
you poked into the foam or sponge have dried and dip them into the hot gelatin. After they are dipped poke the toothpick back in
add the coconut milk, water, salt, and sugar to the blender.
to the sponge or foam to dry again. The gelatin will give the Luk
Blend until smooth.
Choop a shimmering glossy finish and harder texture when dried.
3. Shaping the candies: Pour the mixture into a frying pan and slowly heat on low setting. Continuously stir until the mixture becomes sticky.
4. Molding the candies: Take small portion of cooled mixture,
roll and mold into the shape of your choice. Use your artistic skills to mold the best candy and stick with a toothpick. Then paint the little candies in various colors. Take toothpick that has a Luk Choop fruit or vegetable on the end and poke it into the foam or sponge to dry.
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