Comleted the disco! INagural cook, Chicken Green Curry
- Thread starter CaseT
- Start date
CaseT
TVWBB Platinum Member
Now the grub!
The basic recipe:
• GREEN CURRY PASTE:
• 1/2 to 1 green chili, sliced
• 1/4 cup shallot OR purple onion, diced
• 3-4 cloves garlic, minced
• 1 thumb-size ginger, grated
• 1 stalk fresh minced lemongrass , minced
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 3/4 to 1 tsp. shrimp paste OR 1 extra Tbsp fish sauce
• 1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
• 1/2 tsp. ground white pepper, available in most spice sections
• 2.5 Tbsp. fish sauce
• 1 tsp. brown sugar
• 1 Tbsp. lime juice
• 1/4 can coconut milk
• CURRY INGREDIENTS:
• 1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
• 3/4 can coconut milk
• 4 kaffir lime leaves OR substitute 1 tsp. grated lime zest
• 1 red or green bell pepper, seeded and cut into chunks
• optional: handful green beans, 1 small zucchini, or other vegetable of your choice
• Generous handful fresh basil
• 2 Tbsp. peanut oil
1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. Set aside.
2. Prepare lime leaves by tearing the leaf away from either side of the stem. Discard central stem. Then, using scissors, cut leaves into thin strips. Set aside.
3. Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add most of the remaining coconut milk, reserving 1 Tbsp. per serving portion for later.
1. Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low for a nice simmer. Simmer 5 minutes, or until chicken is cooked through. Stir occasionally.
2. Add vegetables, plus strips of lime leaf (or lime zest), stirring well to incorporate. Simmer until vegetables are cooked to your liking.
3. Do a taste-test, adding 1-2 Tbsp. fish sauce if not salty or flavorful enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour.
4. Serve with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over a little coconut milk and ENJOY!
All Sauced and served on rice
The basic recipe:
• GREEN CURRY PASTE:
• 1/2 to 1 green chili, sliced
• 1/4 cup shallot OR purple onion, diced
• 3-4 cloves garlic, minced
• 1 thumb-size ginger, grated
• 1 stalk fresh minced lemongrass , minced
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 3/4 to 1 tsp. shrimp paste OR 1 extra Tbsp fish sauce
• 1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
• 1/2 tsp. ground white pepper, available in most spice sections
• 2.5 Tbsp. fish sauce
• 1 tsp. brown sugar
• 1 Tbsp. lime juice
• 1/4 can coconut milk
• CURRY INGREDIENTS:
• 1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
• 3/4 can coconut milk
• 4 kaffir lime leaves OR substitute 1 tsp. grated lime zest
• 1 red or green bell pepper, seeded and cut into chunks
• optional: handful green beans, 1 small zucchini, or other vegetable of your choice
• Generous handful fresh basil
• 2 Tbsp. peanut oil
1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. Set aside.
2. Prepare lime leaves by tearing the leaf away from either side of the stem. Discard central stem. Then, using scissors, cut leaves into thin strips. Set aside.
3. Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add most of the remaining coconut milk, reserving 1 Tbsp. per serving portion for later.
1. Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low for a nice simmer. Simmer 5 minutes, or until chicken is cooked through. Stir occasionally.
2. Add vegetables, plus strips of lime leaf (or lime zest), stirring well to incorporate. Simmer until vegetables are cooked to your liking.
3. Do a taste-test, adding 1-2 Tbsp. fish sauce if not salty or flavorful enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour.
4. Serve with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over a little coconut milk and ENJOY!
All Sauced and served on rice
Cliff Bartlett
R.I.P. 5/17/2021
Outstanding fabricating Case. Very cool. Love chicken curry. Yours looks fantastic. Thanks for the recipe. You ever eat at Thai Pepper in Ashland?
CaseT
TVWBB Platinum Member
Thanks Cliff, this was a fun project and I can't wait to get more use out of the Disc.
I have not ate there before. I haven't stopped in Ashland since I was in High School! Our school used to go for the Shakespeare Festival every year.
ChuckO
TVWBB 1-Star Olympian
That is an amazing build Case. Naturally, you did an amazing cook on it to, congrats on a perfect inaugural cook. Watch that disc. I spray mine with Pam and hang it out in my "man-cave." I noticed mine is all rusty. It's not like it gets rained on, so it's the moisture in the air that rusted it up. Now I gotta re-wire wheel it and re-season it. And I have to figure out where I'm going to keep it, where moisture won't find it. I would imagine, it's be even more difficult for you to find a moisture free spot, being in Bend OR and all. Let me know where you end up with it. I've already been told inside the house is off limits, LOL
Enrico Brandizzi
TVWBB Honor Circle
Cool!
And served plate looks tasty. Complimenti.
And served plate looks tasty. Complimenti.
CaseT
TVWBB Platinum Member
Thank you Chuck! I have been storing mine in the garage. Right after I got it back from the sandblaster I seasoned it with 3 coats (all surfaces) of flaxseed oil. That's how I season all of my cast iron. It's pretty bomb proof. This has been stored in my shed and garage now for over 6 months no rust. Same goes for my dutch ovens. I seasoned them well over 4-5 years ago with 3 coats of flaxseed oil and no issues there. Give it a shot. When doing the coats wipe on super thin layer. Heat for 2-3 hours at 475-500. Cool completely repeat. 3-5 coats seems to be the best.
CaseT
TVWBB Platinum Member
Thank you Enrico! This is a fun way to cook. I may have to do a Cioppino or seafood paella next.
CaseT
TVWBB Platinum Member
Thank you Barb! We love curry, but let me tell you the prep is time consuming. The actual cook take no time at all. Looking forward to cooking up fajitas sometime soon.
ChuckO
TVWBB 1-Star Olympian
I will do this, thanks!
CaseT
TVWBB Platinum Member
Just an FYI, Flaxseed oil is easiest found at a natural food store. It is kept in the refer section as it needs to be kept cold until use.
CaseT
TVWBB Platinum Member
Case you amaze me, very ingenious set up there and that puppy is definitely industrial strength. Great cook too, had to be a lot of work. Now when you make your first moon rocket give me some advance notice so I can be there to see the lift off.
Thank you Rich. Yeah the disc is a beast. Weighs 39 pounds. I am not sure what the burner weighs in at. The legs come off so the weight is just in the rim and burner. If I had to guess it's somewhere around 15-20 pounds. Needless to say this unit isn't going to blow over when in use. I'm going to tear apart the burner and send it to the sandblaster. Then I will high temp paint it and it will be completely done.
Dustin Dorsey
TVWBB Hall of Fame
Damn that thing looks badass! Awesome cook too!
CaseT
TVWBB Platinum Member
Thank you!
CaseT
TVWBB Platinum Member
Thank you!
