Green Thai Chicken Curry

Well, again I'm going to post one of Thai food because of my curiosity of how to make green Thai curry. The green color comes from green chili peppers such as jalapeno or green cayenne pepper as well. The spices for this recipe are almost the same as red curry yet I have to discard chili pepper powder and turmeric in order to reach more green color. Instead of using red tomato, I'm using green tomatoes which is still available in my backyard. I adapted this recipe from http://thaifood.about.com. As some of you might know that the weather in Winnipeg is getting cooler now so this kind of food is really help me to warm up a bit. So here it is the recipe:

Ingredients:

1 big chicken breast, slice it and bake it in a preheat oven 350 degrees for 25-30 minutes

1/2 medium zucchini, chopped into small chunks

1/2 can of green young jackfruit

1 galangal, bruised it

1 stalk lemon grass, tied it into a knot and bruised it
4 kaffir lime leaves

3 tbs fish sauce

200 ml coconut milk

100 ml of water

1 tbs vegetable oil

A generous handful of coriander/ cilantro leaves, chopped it finely

Spices to blend:

4 shallots

2 cloves of garlic

2 jalapeno

3 green cayenne pepper

1 tsp ground cumin

1 tsp coriander powder
1 tsp white pepper powder

3 small green tomatoes

1/2 tsp of shrimp paste

1 tsp salt

1 tsp sugar
2 tbs lemon juice (from squeezed lemon)

Direction:

Using a frying pan, saute the blended spices with lemongrass, kaffir lime leaves and galangal until fragrant.

Add water, coconut milk, fish sauce, green young jackfruit and chicken. Let it until boil.

Keep stirring so that the coconut milk would not be broken and add zucchini at the very last. Stir it for about 5 minutes.

Sprinkle with chopped coriander/ cilantro leaves when you serve it.

Serving 2-3 people