Hello everyone. How are you all doing?
Thai green curry is one of my favourite meals, I love it because of its authentic taste and aromatic flavours. It’s easy to make, provided you use the right quantity. The key word is “don’t over do it” follow the measurement through and through and you’ll have a winner on your hands. 🙂
So I decided to make it Surf and Turf. I was watching a programme on TV. Jamie Olivers home cooked meals and it had an episode where he made a combination of beef and seafood. He called it surf and turf.
I was wondering why and he proceeded to explain that Surf (which has to do with the sea (if someone says i am going surfing, it means they are going to the beach. Which also means the sea. So that represents the seafood part)
Whilst Turf has to do with land/grass. Hence the beef. As cows eat grass, nad you get beef from cows.
Get it. Lol. I love it and I am here to make you do as well. You know I always have your back 😉
Ok lets get started shall we 🙂
2 tablespoon of Thai green paste
1 whole can of Coconut milk
Thinly sliced beef
Shrimps (cooked or uncooked)
6 Fillet chicken thighs or chicken breast
1 Red pepper
1 Green pepper
1 large Onions
1 clove of garlic
2 tablespoon of Fish sauce
2 tablespoon of Cream cheese( very low fat)
1 tablespoon of Oil
Half a cup of water
2 cups of Basmati or Jasmine rice
(The above will serve 6 people)
Medium sized pot
Cooking time: 35 minutes
Preparation time: 5 minutes
Total time: 40 minutes
Heat about 1 table spoon of oil, in the wok for about a minute,then add two table spoon of curry paste and fry for about 2 minutes. Add the crushed or grated garlic, chopped onions and fry for about 1 minute.
Next the beef, add it to the frying paste, stir and ensure that the paste is incorporated into the beef and cook for about 15 minutes on low heat. Stirring occasionally.
Then add the chicken ( if its the thighs, just add it straight to the paste, but if its chicken breast, cut it up into large pieces) and add it to the frying paste, stir and ensure that the paste is incorporated into the chicken and cook for about 5 minutes.
Once 5 minutes is up, add two table spoons of fish sauce, stir, and empty half a can of coconut milk into the chicken. Then add the half a glass of water and cook for about 25 minutes. This is to ensure that the chicken is properly cooked. Please do not cut corners on cooking the chicken! Chicken has to be well cooked, in order to avoid a running stomach or even getting salmonella.
Whilst the chicken is cooking, boil your rice.
Next add the shrimps. Allow it to cook for 3 minutes
Then add the cream cheese. This is optional by the way 🙂
Now move unto your peppers. Rinse, cut them up and de pip (remove the seeds and the core) once de piped, cut up the top part, (this you will need for garnishing) then proceed to cut the rest into stripes, I would say into thick slices as this may shrink a little in the sauce. See pictures. Allow to cook to soften a bit for 5 minutes.
That’s it, it’s ready.
Enjoy this delicacy.
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Lots of Love