#2: Green is the color!

This time, we tried Green Curry Chicken and Ondeh2.

Note: To avoid chicken dishes cos his father don’t eat chicken.

Green Curry Chicken

GREEN CURRY PASTE:

• 4 small green Thai chilies
• 1/4 cup shallot OR purple onion, diced
• 4 cloves garlic, minced
• 1 thumb-size ginger, grated
• 1 stalk lemongrass
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 3/4 to 1 tsp. shrimp paste/ belacan
• 1 cup fresh coriander/cilantro leaves and stems, chopped
• 1/2 tsp. ground white pepper
• 3 Tbsp. fish sauce
• 1 tsp. brown sugar
• 2 Tbsp. lime juice

CURRY INGREDIENTS:

• boneless chicken thigh or breast, cut into chunks
• 1 can coconut milk
• 4 kaffir lime leaves (can be purchased frozen at most Asian food stores), OR substitute 1 tsp. grated lime zest
• Generous handful fresh basil
• 2 tbsp. oil

Ondeh2

• 10 slices of pandan leaves
• Pandan Extract
• 2 cups glutinuous flour
• 1 white grinded coconut (with a bit of salt)
• 2 medium cubes of gula melaka (chopped finely)

We definitely wanna try doing ondeh2 again someday. To perfect it, so that we can learn to serve to our guests. At the same time, we have to make sure that we control our santan/ coconut milk. We (or at least I) tend to put in too much of it. Resulting it to taste a wee bit creamy. 🙂

Well they say… “Practice makes perfect”! Adios!

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