Thai Green Curry

[The Funktopus]

Gents,

Tonight I'm going to have a stab at making my flatmate and I a Thai Green Chicken Curry, using Blue Dragon Green Curry Paste and Coconut milk for the sauce, sliced chicken breast, sliced red peppers, an onion and baby sweetcorn cobs finely chopped into slices. However, the instructions on the jar of paste seem to suggest that I should heat some oil in a pan, add the paste and fry for 2 mins, then add the coconut milk. Once the milk's hot , it then says to add the chicken and the vegetables. It doesn't mention browning the chicken or anything first, so should I just throw it in raw? I'm somewhat wary cooking with chicken, and when I've made pasta bakes etc, in the past, I've pretty much stir fried the chicken until it was cooked before adding it to sauces.

What would you guys suggest? Just cook it in the milk and paste mix as suggested, or stir fry it first? And sorry for the cooking n00b question.

Cheers.

 

[The Funktopus]

Edit: Where did you get the recipe you're using? Sounds more like a stir-fry boiled in milk rather than a Thai green curry.

Thanks for the advice. I'm screwed now as I already have the paste, so I'll just have to grin and bear it this time, but I'll definitely brown the chicken in the oil and paste before adding the rest.

As for the recipe, they're the instructions on the back of the paste jar, which has caused me some confusion. As you say, it seems to suggest I boil the chicken in milk if I follow their method.

 

[The Funktopus]

Well, I've learned an important lesson today.


Even after washing your hands, don't ever rub your eye again after handling raw chillies. I'm now sat here, depth perceptionless with a cold washcloth clamped over my right eye.

D'oh!

Thanks for the recipes though, I'll give those a go once I've got this one out of the way.