Green Thai Curry

This was our ward cooking club last month and it was SO good!! Specialty ingredients but really good.

This is a spicy dish, but Ami said you can use more or less of the green curry paste, depending on how spicy you want your meal. She used 2 Tbs for our meal (which still had plenty of zing!), but she usually uses 3 Tbs for her husband.

Thai Green Curry with Chicken

1 lb boneless, skinless chicken thighs
2 fresh lemon grass stalks
1 1/2 Tbs vegetable oil
2-3 Tbs green curry paste
3Tbs finely diced shallots
3 Tbs coarsely chopped garlic
1 tsp finely chopped ginger
2 tsp lime zest
1 Tbs fish sauce
2 tsp sugar
1 tsp salt
8 oz eggplant cut into chunks
1 can coconut milk
3 Tbs water
small handful of fresh cilantro leaves
large handful of basil leaves (Thai)

Cube chicken- 1 inch pieces. Peel lemon grass and chop finely. Heat the wok and add the oil. Add green curry paste and stir fry for 2 minutes. Add the chicken and coat it well.

Green Curry PasteCooking the chicken with the green curry paste

Add lemongrass, shallots, garlic, ginger, lime zest, fish sauce, sugar, and salt. Stir fry for another minute.

The bottle of Fish Sauce

Add eggplant and pour in the coconut milk and water. Turn the heat to low and simmer for 15 minutes or until the chicken is cooked through.

The chopped eggplantThe eggplant and chicken before adding the coconut milkCan of Coconut Milk

Simmering for 15 minutes

Add cilantro and basil leaves; give the mixture a good stir and serve at once. Serve over rice; Ami serves it with jasmine rice, which has a wonderful flavor.

PF Chang's Lettuce Wraps

A Japanese lady in our ward taught these for cooking club and they were just as good as PF Chang's!!

3 T veg oil

2 boneless skinless chicken breasts

1 cup diced water chestnuts

2/3 C diced straw mushrooms

3 T chopped Green onion

1 tsp minced garlic (1clove)

1 C fried maifun rice sticks

4-5 iceburg lettuce cups

bring 2 T oil to high heat in wok or fry pan and cook chicken (4-5 min per side). remove chicken and let cool, but keep oil in pan.

While chicken cooks, chop water chestnuts and mushrooms finely. When chicken is cook, chop finely.

Add remaining 1T oil to pan on high heat, add garlic, green onion, chicken, water chestnuts and mushrooms. Add Stir Fry sauce (see below) and saute for a few min.

Stir Fry Sauce:

2 T soy sauce

2 T dark brown sugar

1/2 tsp rice wine vinegar

Special Sauce (for over lettuce Wraps)

1/4 C sugar

1/2 C water

2 T ketchup

1 T lemon juice

1/8 tsp sesame oil

2 T soy sauce

2 T rice vinegar

dissolve sugar in water, add remaining ingredients. refrigerate until ready to use.

Also, 1 Tb chinese hot mustard powder mixed with 2 tsp water and 1-3 tsp chili garlic sauce will add heat

Grandma's Chicken

scoop of flour 3/4 c?

lawrys seasoning salt 2 tbls

salt and pepper

shake chicken in bag

heat vegetable oil in skillet

fry on both sides

put in pyrex dish wit butter on top

pour 1/4 water on bottom of pan

cover with foil

275 for 2.5 hours

or 325 for an hour