I never thought I'd travel for the sake of aroma, but my heart hankers for that perfumed plate and I won't be able to stifle it forever.
Until your spices dance their bouquet and we meet again.
A Traveller's Take On Thai Green Curry
1 cup of jasmine rice
1 cup of water
2 cardamom seeds
1 star anise seed
1 onion, diced
1 thumb-sized piece of ginger
2 cloves of garlic, squashed and diced
1 green chilli, thinly sliced
4 chicken breasts, thinly sliced
2 large eggplants (preferably Thai, but these can be hard to come by)
1 small red pepper, thinly sliced
4 baby marrows, thinly sliced julienne style
1 tin coconut cream
Roughly one cup of chicken stock
a packet of prepared curry paste
Fresh lemongrass to stew
Salt and pepper to taste
Rinse the jasmine rice thoroughly until the water runs clear and then put on the boil. Pop the cardamom and star anise seeds on the top to flavour the rice. Keep an eye on the rice and add water if necessary until the rice is cooked and no longer crunchy.
Fry up the diced onion, garlic, ginger and green curry paste in a small amount of oil on low heat for about 15 minutes. You want the flavours to infuse, so the slower the better.
Pump up the heat and put the chicken breasts, baby marrow, red pepper and eggplant into the pan. You want to fry these up and brown the strips for a bit of colour.
Once golden, open the coconut cream and pour over the curry. Pop in a bruised piece of lemon grass, bring to the boil and then turn down low to simmer. Add the chicken stock to create your preferred consistency and get to a sauciness that makes you salivate.
Season with salt and pepper to taste. Scoop up a serving of jasmine rice, spoon over a generous splash of curry and dig in.
You can find more photographs of my trip to Thailand here and a look at snorkelling the turquoise waters here.
*I originally posted this recipe on the Getaway Magazine Blog.