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Type |
Informal Meal |
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Food |
Thai Chicken Curry Lychee Fruit Salad |
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Booze |
Medium-dry white wine |
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Serves |
Four diners; Starting 7.00pm |
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Sources |
Observer magazine (for main course) taste.com.au (for dessert) |
Stuff to have or buy:
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Ingredient |
Already have |
To buy |
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Shallot (one (or quarter small onion)) |
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Bean sprouts (200g/7oz) |
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Garlic clove (two) |
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Coriander (fresh; c.15 sprigs) |
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Mint (fresh; c.7-8 leaves) |
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Lychees (tinned; c.425g/15oz tin) |
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Mandarins (four; c.450g/16oz) |
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Chicken breasts (four, skinless; c.500g/18oz) |
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Vegetable oil (45ml/3 tablespoons) |
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Egg noodles (thin, fresh/"straight-to-wok"; c.1kg/2¼lb) |
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Coconut milk (tinned; 800ml/1½ pint) |
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Curry paste (green (or red if you like hotter); 50g/1½oz/2 tablespoons) |
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Fish sauce (1 tablespoon) |
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Chicken stock cube (half) |
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Sugar (any; 1 teaspoon) |
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Lime juice (unsweetened; 2 tablespoons) |
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Medium-dry white wine |
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When?: Timeline minus c.three hours (e.g. c.3.00pm)
How long?: Pre-preparation takes about 1 minute
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Ö |
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1 |
Put wine in fridge |
When?: Timeline minus c.one-and-a-half hours (e.g. c.4.45pm)
How long?: Preparation takes about 40 minutes
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Ö |
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1 |
Open tin of lychees and drain syrup into a small saucepan |
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2 |
Set lychee syrup to boil; Once boiling reduce heat to let simmer for about 15 minutes uncovered |
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3 |
Peel mandarins, divide into segments and remove any major bits of pith |
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4 |
Put lychees and mandarin segments together into a serving bowl |
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5 |
Cut up mint leaves |
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6 |
When lychee syrup has reduced to about 80ml/3fl.oz, allow to cool slightly and then pour over lychee/mandarin mix |
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7 |
Sprinkle mint leaves into fruit salad and mix together |
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8 |
Cover and place into fridge |
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9 |
Open 800ml of coconut milk |
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10 |
Fine cut the shallot (or quarter small onion) |
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11 |
Wash and fine cut c.15 sprigs of fresh coriander |
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12 |
Mix shallot/onion and coriander and store in lidded container |
Note: Keep food fresh in containers; Any dairy/fish/meat in fridge
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Ö |
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1 |
Get cooking implements ready: |
One very large and one large non-stick saucepans or woks; Two stirring spoons; One large bowl for set-aside chicken |
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2 |
Get serving implements ready: |
None |
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3 |
Get eating implements ready: |
Medium-large bowls for first course; Small dessert bowls; Wine glasses; Cutlery |
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4 |
Make sure ingredients are all to hand: |
All prepared items; Chicken; Vegetable oil; Garlic; Green curry paste; Fish sauce; Chicken stock cube; Lime juice; Sugar; Noodles; Bean sprouts |
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5 |
Get changed for dinner |
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Ö |
Abs |
Rel |
Your |
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6.17 |
0 |
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Put two garlic cloves into garlic press |
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6.18 |
+1 |
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Slice the chicken into small strips and put into bowl to hold |
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6.24 |
+7 |
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Put away chickeny things and wash hands |
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6.25 |
+8 |
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Heat 2 tablespoons (30ml) of vegetable oil in a large non-stick pan or wok over a medium heat |
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6.26 |
+9 |
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Crush garlic cloves into oil and fry quickly |
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6.27 |
+10 |
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Add 50g (1½oz/2 tablespoons) of green curry paste and stir-fry |
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6.28 |
+11 |
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Turn the heat up to medium-high |
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6.29 |
+12 |
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Add the chicken and stir-fry until browned on the outside |
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6.34 |
+17 |
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To the curried chicken, add 800ml (1½ pints) of coconut milk; 1 tablespoon of fish sauce; ½ well-crumbled chicken stock cube; 2 tablespoons of lime juice; 1 teaspoon of sugar |
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6.36 |
+19 |
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Bring mixture to the boil and stir occasionally |
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6.46 |
+29 |
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Once mixture is boiling, reduce to medium-low to simmer and stir occasionally |
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6.49 |
+32 |
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Add 1 tablespoon (15ml) of vegetable oil into the second (very large) non-stick pan or wok over a medium heat |
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6.51 |
+34 |
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Put noodles into second non-stick pan/wok and stir fairly continuously to cook |
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6.57 |
+40 |
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If necessary, wash the 200g (7oz) of bean sprouts and then drain and add to the noodles and keeping frying/stirring |
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6.58 |
+41 |
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Get shallot/coriander mix from fridge |
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6.59 |
+42 |
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Divide noodles into individual bowls |
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7.00 |
+43 |
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Serve curry onto noodles; garnish to taste with shallot/coriander mix |
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When ready for dessert, remove from fridge and serve |
Works very well
· Innumerable ones for the pudding: add pineapple; add Asian/Nashi pears; add honeydew melon; add grapes; add mango; add small pieces of ginger; add lime juice to the dressing
· Mint isn't to everyone's taste for the pudding: alternatively, have chopped mint as a self-serve garnish, or use chopped crystallised ginger or chopped root ginger in syrup instead
Click here to give your feedback and ideas on this meal guide.
http://www.thinkproof-cooking.com/thaichickencurry.htm
& http://www.timeline-cooking.com/thaichickencurry.htm March 2009