iPatch Chest o' Cookery

Recipe name Thai-style Green Curry

Meal Dinner

Main ingredient Chicken

Number of servings 4

Origin My Apartment

Season Any

Cooking type Asian

Time required 1 hour

Difficulty *

Suggested wines

Ingredients Some amount of Thai Green Curry Paste
400 g Chicken
2 Potatos
1 Green Pepper
1 Large Carrot
1 Onion
Clove Garlic
Olive Oil
1 tin coconut milk
1 Lime

Directions Heat curry paste with oil in your favorite pan. Curry pastes vary in flavor and intensity, start with a tablespoon or less and add more if you need it.

Add clove garlic and chicken, cubed. Stir chicken to coat with curry mixture.

While chicken is cooking, scrub potatoes. Microwave, with skin on, for about 8 minutes (depending on power of microwave).

Chop peppers and onions, add to chicken mixture. Stir. Dice carrots and add.

Once potatoes are microwaved, dice and add to pan. Keep stirring. Cook, covered, until potatoes are soft. Add water if food sticks to pan.

Turn down curry and add coconut milk. Add 1 tbsp brown sugar or 1tsp molasses if desired. Add juice of lime, and stir.

Serve on top of rice or ribbon noodles. Fight over leftovers.

Notes No special equipment required.

Boneless skinless chicken is the easiest to work with. Pork or tofu could be used instead.

To make the curry greener, add a handful of spinach greens early on. They will wilt and add greeny goodness.

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Released under GNU GPL

Recipe name	Thai-style Green Curry

Meal	Dinner
Main ingredient	Chicken
Number of servings	4
Origin	My Apartment
Season	Any
Cooking type	Asian
Time required	1 hour
Difficulty	*
Suggested wines
Ingredients	Some amount of Thai Green Curry Paste 400 g Chicken 2 Potatos 1 Green Pepper 1 Large Carrot 1 Onion Clove Garlic Olive Oil 1 tin coconut milk 1 Lime
Directions	Heat curry paste with oil in your favorite pan. Curry pastes vary in flavor and intensity, start with a tablespoon or less and add more if you need it. Add clove garlic and chicken, cubed. Stir chicken to coat with curry mixture. While chicken is cooking, scrub potatoes. Microwave, with skin on, for about 8 minutes (depending on power of microwave). Chop peppers and onions, add to chicken mixture. Stir. Dice carrots and add. Once potatoes are microwaved, dice and add to pan. Keep stirring. Cook, covered, until potatoes are soft. Add water if food sticks to pan. Turn down curry and add coconut milk. Add 1 tbsp brown sugar or 1tsp molasses if desired. Add juice of lime, and stir. Serve on top of rice or ribbon noodles. Fight over leftovers.
Notes	No special equipment required. Boneless skinless chicken is the easiest to work with. Pork or tofu could be used instead. To make the curry greener, add a handful of spinach greens early on. They will wilt and add greeny goodness.