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5
out of 5
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Options to the Mundane...,
January 31, 2009
By caseypons
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"OK.... So here's the deal. I have been looking far and wide for an alternate to the conventional Colonel Cluck and his Deep Fried Surprise.
Along comes this delectable treat arriving on my email doorstep and is just the missing link I've awaited for.
A quick trip to the neighborhood Asian market to pick up the selected items just waiting to be married to all the wonderful ingredients utilized in this recipe and I'm ready to roll.
Green Curry is a favorite choice of mine on the menu of my favorite Thai Food outings and now was the time to put this recipe to the test and make it my own.
The mere fact of Chef Schmidt’s advice of using smaller segments of chicken so as to equal what you would find in your authentic Thai Restaurant is encouraging along with the careful treatment of the Kaffir lime leaves by carefully removing the center vein of the leaf. This attention to detail is what makes her dishes so subtle, original and delicious.
I had some skepticism in creating what I have never tried to tackle as my favorite of all Curries, the aromatic wonder... Thai Green Curry made with galangal, lemon grass, coriander and shrimp paste combined with the contrasting sweet essence of coconut milk…. Get Out!!!
By following closely Chef Schmidt’s precise list of ingredients and by her advise of, ”adding them at just the right moment,” this dish turned out to be not just a one time crowd pleasing extravaganza, but has become a go-to recipe in my expanding arsenal as alternatives to the Colonel’s option of Wednesday night wonders!!!
Thank you so much for sharing your time tested traditional Thai Green Curry recipe with the rest of us."
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24 of 24 people found this review helpful.
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