Text 26751, 68 rader
Skriven 2015-05-06 07:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: variations 623
======================
 NB> Some of us definitely prefer a phone to be just a phone...

Instead of something with a GPS that tracks you and
an FM radio that doesn't work and the capacity for
monitoring the temperature and your blood pressure
and who knows what else.

 and not, as
 NB> my son puts it, his portable computer with a phone access... ;0  It's
 NB> becoming harder to get just a phone, though...

Hence my keeping the vintage 1990s clunker that only
intermittently works (I inherited it from Carol Bryant
when she moved on to an oh-so-modern flip phone).

Penang chicken curry
categories: Thai, Singaporean, poultry, main
servings: 2

1 c sliced chicken breast
2 fresh kaffir lime leaves, chiffonade
1/3 c unpacked fresh sweet basil leaves
1/2 fresh large red chilli, seeded and finely sliced
- (use the whole chilli if you like the heat)
2 tb panang curry paste (recipe below)
1/2 c coconut cream milk
1 ts fish sauce
1/2 ts white cane sugar
2 tb canola oil (or soy bean oil)
1/2 c chicken stock
Panang Curry Paste
1 lg dried red chilli, rehydrated by soaking in hot
- water for 15 mins, sliced finely
4 deep fried chilli padi, drained on paper towels
- and chopped (up to 6 if you really like the heat)
1/4 ts cumin seeds, fried on low heat till fragrant
- and drained on paper towels
1/4 ts coriander seeds, fried on low heat till fragrant
- and drained on paper towels
1/4 ts black peppercorn seeds, fried on low heat till
- fragrant, and drained on paper towels
1 ts fresh lemongrass, finely chopped
1/2 ts fresh galangal, finely chopped
1 ts shrimp paste (Thai belachan)
1 tb roasted unsalted peanuts
1 ts fresh shallots, chopped finely
1 ts garlic, chopped finely
1/4 ts salt

For the paste, pound everything in mortar until a
smooth paste.

Preheat oil in wok, add curry paste and fry until
toasty, about 20 sec.

Add chicken, kaffir lime leaves and fry till
chicken cooked through.

Add chicken stock, coconut milk, fish sauce,
sugar, sweet basil and chili. Stir through for
30 sec until boiling and the curry just about
changes colour to a darker orange. Ladle and
ready to serve!

thehungrybunnie.blogspot.sg
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