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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Thai Green Curry Chicken
by Wen Zientek-Sico

This simple curry uses the fragrant green curry paste to add phenomenal flavor to this easy stew. It makes a great meal served with jasmine rice and a few side salads and sautéed vegetables. You can use any mixture of chicken pieces you like for this dish, but if you use boneless, skinless chicken breasts, only simmer the dish for 15-20 minutes as they cook faster and dry out easier. For a spicier recipe, use our Jade Curry Paste.

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Thai Green Curry Chicken

This simple curry uses the fragrant green curry paste to add phenomenal flavor to this easy stew. It makes a great meal served with jasmine rice and a few side salads and sautéed vegetables. You can use any mixture of chicken pieces you like for this dish, but if you use boneless, skinless chicken breasts, only simmer the dish for 15-20 minutes as they cook faster and dry out easier. For a spicier recipe, use our Jade Curry Paste.

4 pounds chicken pieces
Salt
Pepper
2 tablespoons vegetable or peanut oil
1/2 cup chicken stock
4 cups coconut milk
3 tablespoons Basic Green Curry Paste
2 tablespoons Thai fish sauce
3 tablespoons minced Thai basil
3 tablespoons minced cilantro

Pat the chicken pieces dry and season with salt and pepper. Heat the oil in a large Dutch oven over medium high heat. Add the chicken and fry until golden brown all over. Transfer the partially cooked chicken to a platter. Deglaze the pan with the chicken stock and then add the coconut milk. Bring the mixture to a boil and cook for 15-20 minutes, or until the mixture is reduced to about 3 cups and slightly thickened. Add the curry paste, reduce the heat to medium, and simmer for 10 minutes. Add the chicken with its juices and the Thai fish sauce to the pot and simmer for 30 minutes. Add the basil and cilantro and adjust the seasonings as needed. Simmer for 5 more minutes and serve hot.

Makes 6 servings.

Preparation Time: 5 minutes
Cooking Time: 75 minutes
Total Time: 1 hour, 20 minutes

This recipe is part of our special feature on Thai Curries: Thai Curry - Adding the Flavors of Thailand to Your Table Tablespoon by Tablespoon. Read the article for hints and tips about making and using Thai curry pastes along with dozens more great recipes.