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**asivisepo** · 09-21-2012, 07:33 PM

Quote[/b] ]Telu, thanks for the offer! Can you post the green curry recipe? I used to be a vegetarian too and I am still trying to figure this meat thing out. A little difficult, I think.

Quote[/b] ]Now I just have to figure out what to do with the rest of this chicken….

5555! I will post that recipe for you, but I'm not at home right now, so it's gonna take at least 12 hours until I do.

Until then, if you don't wanna keep your chicken waiting...
you can do something a bit "farangi" with it. I have done it a few times before, and my Thai boyfriend didn't have any complaints

:

Which part of the chicken is it?
If it's the chest,
just slice the chicken into small pieces, put it in a ball and immerse it with enough soy sauce, so it gets brown enough.
Keep it refrigerated for an hour.
Then take two frying pans: One for the chicken and one for some sliced vegetables (cabbage, green or red peppers, carrots, sprouts, onions/spring onion, fresh mushrooms cut into quarters, and keep some slices of
ginger and fresh chili to add in the end).
Start frying the vegetables with smashed garlic, and then add the rest of it, starting with the peppers, the cabbage and the carrots. The spring onion and mushrooms will be added later.
Add to the vegetables some soy sauce and some brown sugar (depends how sweet you like it)
In the other pan fry the chicken as it is.
It will be brown and salty from the outside, but it'll get sweeter later.
When it's well done, add it to the vegetables mixture.

This will be a bit of a slow cooking. Of course if you have a big wok and can fry outside it could be a lot faster, and you wouldn’t have to separate the chicken and the vegetables....

That's about it. Follow your own intuition and taste.

09-21-2012, 07:33 PM	#6
asivisepo Join Date Oct 2005 Posts 456 Senior Member	Quote[/b] ]Telu, thanks for the offer! Can you post the green curry recipe? I used to be a vegetarian too and I am still trying to figure this meat thing out. A little difficult, I think. Quote[/b] ]Now I just have to figure out what to do with the rest of this chicken…. 5555! I will post that recipe for you, but I'm not at home right now, so it's gonna take at least 12 hours until I do. Until then, if you don't wanna keep your chicken waiting... you can do something a bit "farangi" with it. I have done it a few times before, and my Thai boyfriend didn't have any complaints : Which part of the chicken is it? If it's the chest, just slice the chicken into small pieces, put it in a ball and immerse it with enough soy sauce, so it gets brown enough. Keep it refrigerated for an hour. Then take two frying pans: One for the chicken and one for some sliced vegetables (cabbage, green or red peppers, carrots, sprouts, onions/spring onion, fresh mushrooms cut into quarters, and keep some slices of ginger and fresh chili to add in the end). Start frying the vegetables with smashed garlic, and then add the rest of it, starting with the peppers, the cabbage and the carrots. The spring onion and mushrooms will be added later. Add to the vegetables some soy sauce and some brown sugar (depends how sweet you like it) In the other pan fry the chicken as it is. It will be brown and salty from the outside, but it'll get sweeter later. When it's well done, add it to the vegetables mixture. This will be a bit of a slow cooking. Of course if you have a big wok and can fry outside it could be a lot faster, and you wouldn’t have to separate the chicken and the vegetables.... That's about it. Follow your own intuition and taste.
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