Thai Green Curry

This recipe came from the famous Jitlada Restaurant in Los Angeles. When the food critic, Jonathan Gold came to the restaurant to eat this dish, he wrote an extremely positive review about it in the local newspaper and put this restaurant on the national map. It is that good! Try it! Your taste buds will be dancing!

There are no measurements, just use your estimate portions and tastes as you go. In the pictures above, I put a puff pastry to make it a pot pie. 

Several secrets chef revealed. Chicken, Thai egg plant, Bamboo shoots must be blanched first before adding to the curry sauce. 

Ingredients:
Purple onion, garlic, halepeno chilis, cilantro, lemongrass, kaffir lime, kaffir lime leaves, salt, shrimp paste(belachan), green bell pepper, thai basil. 

Chicken, sliced. 
Coconut milk
Black pepper
Fish sauce
Jasmine rice

Method:
Cook your jasmine rice (either in rice cooker or on stove). 
Prepare vegetables by cutting them and putting them aside. Slice the lime skin off the kaffir lime skin. Julienne the kaffir lime leaves and lemongrass. 

In a blender, add sliced purple onion, garlic, halepeno chilies, cilantro, lemongrass, kaffir lime, kaffir lime leaves, salt, shrimp paste(belachan), green bell pepper, thai basil. Pour the green sauce on a container. Add a heap of black pepper. 

In a wok, pour the coconut milk and cook it until its hot. Add the green sauce and stir and let it cook until its brownish. While this is cooking, get a pot with boiling water to blanche the chicken, vegetables before adding to the sauce. Add the fish sauce and taste. Do not overcook chicken and vegetables. Taste before dishing out onto rice. Enjoy!!!