Spring is here

My friend Suzanne invited us last week for dinner. We knew we are in for a treat, as usual – Su’s speciality is Thai food. The menu included a delicious green curry chicken amongst other great dishes, so today Su will be my guest chef. The dinner was great,  the food was so  delicious and unfortunately for Su there weren’t any leftovers, but luckily she had a recipe and nice pictures for me at the end of the evening. 

curry paste

1 teaspoon of roasted coriander seeds

1/2 teaspoon roasted cumin seeds

1/2 teaspoon black peppercorns

1/2 teaspoon salt

3 tablespoons lemongrass

1 teaspoon kaffir lime peel

3 tablespoons chopped coriander root

2 tablespoons chopped shallots

1 tablespoon crushed garlic

1 teaspoon shrimp paste

1 teaspoon chopped turmeric

20 small green chillies

1 cup sweet basil leaves

The easiest way to deal with the paste is to putt all the ingredients in a blender and blend them until you get a green smooth paste.

green curry with chicken

300 gr chicken breast thinly sliced

250 ml of  coconut milk

250 ml thick coconut cream

100 gr green curry paste

3 big eggplants cut in small pieces

50 gr small eggplants

40 gr palm sugar

30 ml fish sauce

2 kaffir lime leaves

30 gr sweet basil leaves

1 big green chilli

1 big red chilli

Put the thick coconut cream into a wok and fry for 3-5 minutes, stirring continuously untill the coconut oil starts to separate out. Then add the green curry paste and fry for 1-2 minutes. Once the paste is cooked add the chicken and cook until the outside of the chicken turns white. Then add the thick coconut milk and when it is boiling add the eggplants. Simmer for 4 minutes, then add the palm sugar the fish sauce, kaffir lime leaves and half of the basil leaves. Turn off the heat and serve garnished with the green and the red chillies, the remaining basil leaves and few tablespoons of coconut cream.

And because Suzanne cooked all the delicious thai dishes I also made a little cake to go along with all the deliciousness of the amazing flavorful and balanced dishes – I made a Spring cake.

 I got inspired by the fact that the spring just started officially on the 21st of March, so to celebrate it I made a cake that consists of a vanilla sponge, a chocolate mousse layer, and a berries mousse on top of everything. Stay tuned, the recipe will follow soon.  

2 thoughts on “Spring is here

  1. Pingback: Tulip fields forever « La Bonne Bouche

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