so i thoughts its about time to test out different flavors as in new country you can find new spices and different products. Netherlands so far did not disappoint me with variety of ingredients.
Ingredients:
2 chicken breasts
2 cups of jasmine rice
1 big onion
3 cloves of garlic
1 stalk of lemongrass
1 lime
6 cm of ginger
1 chili
1 tsp white pepper
2 tsp coriander seeds
1 can of coconut milk
1 small can of coconut cream
2 tsp turmeric powder
salt to taste
1 tbsp coconut oil
I hope i didn't forget anything :) Lets start the experiment, never tried anything similar to this, but i guess as all curries we need first to build out curry base.
Chop up onion, garlic, lemongrass and chilly very finely, grate in ginger and lime zest and start frying them up in coconut oil in deeper pan, next to i in small dry pan throw in white pepper, coriander and turmeric and roast it until it starts smelling like roasted spices (1 - 2 min on high heat), be careful as turmeric powder can start burning, once spices are roasted grind them with pestle and add to the bigger pan with slowly softening onion and garlic. Once everything is together, mix well, add salt and fry for another couple of minutes, then add chicken breast cut in bite size cubes, mix well and add coconut cream to the pan, also squeeze in lime juice, for acidity, if the lime is very small add a bit of lemon juice. After adding coconut cream cook for another 5 to 10 min depending on thickens of sliced chicken. Voila curry is done.!
Lets move on to coconut rice, it was also first try, but i think i will start making it more often, so sweet and tasty it was.
For 2 cups of rice i added about 1/4 cup of water, 1 tsp of salt, a bit of turmeric for color and 1 can of coconut milk. Mixed it well on high heat until it started boiling, than reduced the heat to the minimum and covered the pan, left it simmer for 15 min. After 15 min check if all liquid is gone,if yes, carefully fluff the rice and try if its done, don\t be scared bottom part might be a bit roasted ( in my case it was golden brown and it added nice texture). For serving you can roast up some shallots with chili flakes, 1 tsp of brown sugar and salt to taste to make tasty crumble on top of the dish.
It was awesomely tasty and i think ill keep experimenting with these tastes. I hope you will enjoy.
Ingredients:
2 chicken breasts
2 cups of jasmine rice
1 big onion
3 cloves of garlic
1 stalk of lemongrass
1 lime
6 cm of ginger
1 chili
1 tsp white pepper
2 tsp coriander seeds
1 can of coconut milk
1 small can of coconut cream
2 tsp turmeric powder
salt to taste
1 tbsp coconut oil
I hope i didn't forget anything :) Lets start the experiment, never tried anything similar to this, but i guess as all curries we need first to build out curry base.
Chop up onion, garlic, lemongrass and chilly very finely, grate in ginger and lime zest and start frying them up in coconut oil in deeper pan, next to i in small dry pan throw in white pepper, coriander and turmeric and roast it until it starts smelling like roasted spices (1 - 2 min on high heat), be careful as turmeric powder can start burning, once spices are roasted grind them with pestle and add to the bigger pan with slowly softening onion and garlic. Once everything is together, mix well, add salt and fry for another couple of minutes, then add chicken breast cut in bite size cubes, mix well and add coconut cream to the pan, also squeeze in lime juice, for acidity, if the lime is very small add a bit of lemon juice. After adding coconut cream cook for another 5 to 10 min depending on thickens of sliced chicken. Voila curry is done.!
Lets move on to coconut rice, it was also first try, but i think i will start making it more often, so sweet and tasty it was.
For 2 cups of rice i added about 1/4 cup of water, 1 tsp of salt, a bit of turmeric for color and 1 can of coconut milk. Mixed it well on high heat until it started boiling, than reduced the heat to the minimum and covered the pan, left it simmer for 15 min. After 15 min check if all liquid is gone,if yes, carefully fluff the rice and try if its done, don\t be scared bottom part might be a bit roasted ( in my case it was golden brown and it added nice texture). For serving you can roast up some shallots with chili flakes, 1 tsp of brown sugar and salt to taste to make tasty crumble on top of the dish.
It was awesomely tasty and i think ill keep experimenting with these tastes. I hope you will enjoy.
