|Radishes - the almost instant gratification vegetable.|
Last night's meal, while not earth shattering, was so delicious and fresh. Almost all the ingredients can be traced to source, none are out of season and lots of it was grown in our garden. What a very special thought it was as we sat down to dinner.
|Chillies and garlic right next to the stove for easy acess in a bowl my son made me.|
Here is our tasty Green Curry:
The chicken pieces, taken from 2 whole birds, need to be browned in a heavy saucepan. I mentioned a few weeks ago that I do not buy precut chicken anymore, just whole ones. This is much cheaper and I can use the carcass for stock. Winter being upon us means lots of soups so we go through a lot of stock.
Place the browned chicken pieces into an oven dish. Sprinkle with salt and black pepper.
|Lemon Grass is great to grow at home in a container.|
For the curry sauce:
1 lemon grass stalk, a big bunch coriander, 1 small green chilli (from the garden) - chopped
2cm piece of fresh ginger - grated
1 red onion (or white or spring)- chopped
1 heaped teaspoon of garlic
Add to the pan you browned the chicken in. Let them sizzle a bit.
Add 300ml chicken stock and 1 can of coconut milk. Allow to slightly reduce then pour over chicken.
Cover and cook on 180 deg for about 1 hour.
|After the first hour cooking closed.|
Top and tail some green beans and add to the curry. Cook uncovered for another 15 minutes.
|When cooked open it all crispens and gets much yummier.|
While this was cooking I made a fresh Kimchee Salad to go with it.
Radishes, 1 red chilli and more coriander from the garden, another red onion and half a cabbage all very finely sliced and mixed together.
Then add the juice of one lemon, I am collecting the peels for a citrus cleaner so I do this first.
Drizzle generously with sesame oil and mix really well.
This was such a scrumptious meal...and so nice to eat at home.
Linking up at Simple Lives Thursday