Asian inspired food is high on my list of favourites, and while in Thailand I had a love affair with Tom Kha Gai. I took this love with me back to Europe and have made numerous variations of curries and soups ever since. Hence why I say 'asian inspired' because, just like with a lot of other dishes, there are uncountable varieties of this dish and it is definitely not something I am claiming to get just right. As a general rule, I never believe I get a traditional dish 'just right', because let's face it, I don't have the same ingredients at hand here in Amsterdam- not to mention the correct knowledge of preparation. What I will say is that I have eaten my fair share of curries and soups, and I do know which flavours go well together - and more or less in what amount.
This is a simple and tasty curry with lots of veggies and lots of flavour, and a great balance of tangy and spicy.
I served this over grated 'Cauli-rice' but honestly, there was a bit too much liquid for it to function as a rice base so the grated cauliflower just floated about and made very little sense.
Ingredients (serves 4)
200 g champignon mushrooms
3-4 medium sized carrots, mixing yellow and orange ones is super nice
----> Any of above vegetables can be changed for what you have at hand.
400 g chicken fillet
1 Tablespoon coconut oil
2 cloves garlic, crushed
1 'thumb-sized' piece of ginger, coarsely chopped
1-2 chili peppers if you like it spicy, finely chopped
Juice from 2 limes
1 lemongrass, chopped in big sizes
2 Tablespoons green curry paste
1 Tablespoon fish sauce
5 dl chicken stock
175 ml full fat coconut milk
Heat coconut oil over medium high heat in a large pot. When oil is melted and hot, add chopped leek.
When leek is soft, add sliced mushrooms and carrot chopped into little sticks.
Stir while frying for about six-seven minutes.
Now here's the kicker: depending on your preference, you can either fry or poach the chicken fillets. Poaching is done by placing the chicken fillets in a pot, waiting for the water to boil and then leave to boil. You check if the chicken is fully cooked at around 10-14 minutes, and then simply cool for a bit before shredding.
Regardless of how you do it with the chicken scenario: Mix ginger, chili, lime, fish sauce, lemongrass and curry paste with the coconut milk. Prepare the chicken broth as you wish (home made, anyone?). Pour both of these over your veggie/ chicken galore, and leave to mingle on low heat for ten minutes (the longer the better though, you want the flavours to really combine well).
Serve as-is or on top of some julienned zucchini or other sliced vegetable... Try stay clear of lemongrass while eating as this is typically not a favourite of all mouth sensations.