-=> On 12-19-20  12:04,  Michael Loo <=-
 -=> spoke to All about 115 holiday season <=-

 ML> What plans do we all have? Small family gatherings (one
 ML> presumes small anyway), cozy cider by the fireside, and/or
 ML> what else. I'm pretty stuck out here, having not carried

Our plans are pretty well stuck in place.  I can go down to pick up
dinner to bring back to the apartment, but that is the limit of it.
We'll have to be satisfied with calling family without physical contact.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gaeng Kiow Wahn Gai (Green Chicken Curry)
 Categories: Thai, Chicken
      Yield: 4 servings
 
      1    Chicken Breast
      2    Chicken Thighs
    1/2 c  Coconut Cream
    1/4 c  Green Curry Paste
      3 c  Coconut Milk
  1 1/2 c  Diced Eggplant
      2 tb Fish Sauce
      1 tb Palm or Brown Sugar
    1/2 ts Coriander leaves
    1/2 c  Basil leaves
      3    Red chilis
 
  1. Bone and skin the chicken breast and thighs, you should have about
     1 lb of meat. Cut the meat into large, bite sized pieces, and set
     aside.
  
  2. In a medium, heavy bottomed saucepan, warm the coconut cream over a
     medium heat until it boils gently. Adjust the heat to maintain a
     gentle boil and cook for 6 to 8 minutes, stirring occasionally. The
     coconut cream will become fragrant as it thickens. When you see
     tiny pools of oil glistening on the surface add the curry paste and
     stir to dissolve it into the coconut cream. Continue cooking for 1
     to 2 minutes, until the curry paste has a pleasing aroma.
  
  3. Add the chicken pieces and stir fry for 1-2 minutes to coat them
     evenly with the paste. Cook for about 2 minutes. Increase the heat
     and add the coconut milk, eggplant, fish sauce, sugar and salt and
     stir well. Stir in the coriander, adjust the heat to maintain a
     gentle active boil and cook for 8-10 minutes, stirring
     occasionally. Taste and adjust the seasoning with a little more
     fish sauce, sugar, or curry paste.
  
  4. When the chicken is done, and the eggplant is just tender, remove
  from the heat and transfer to a serving bowl. Scatter basil leaves,
  chopped chillis and some coriander on the top. Serve.
  
  Preparation in advance:
  
  Prepare it up to the point where you add the coriander, except *DO
  NOT* add the eggplant. Cool to room temperature, cover, and
  refridgerate for up to 24 hours. To serve bring the curry back to a
  gentle boil over a medium heat. Add the eggplant and carry on with
  the normal instructions from there.
  
  An alternative to the eggplant is Snow Peas. I personally prefer
  them, but both work well.
  
  Typed for you by Kaz Glover
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:03:20, 20 Dec 2020
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