How do I find a lime green bag?
I'm trying to decide if I want to buy a lime green bag for this spring. But I like to visualize what it will look like. Can anyone help me find some pictures of celebrities and women with style and with a bag of lime green?
Nicky Hilton http://www.pursepage.com/wp-content/uploads/2008/08/nickyhilton.jpg
Cooking the best Thai Green Curry
The characteristics of the best Thai Green Curry is the first tender chicken pieces simmered in a sauce homemade green curry with fresh, healthy vegetables. This recipe is different making the green curry paste yourself. The result is a gourmet style aromatic Thai green curry and beautiful to serve. The key to a good green curry is not only using the right ingredients, but knowing that to add them. Only use small pieces or chunks of chicken, this allows for quick cooking and taste as fresh as possible. The preparation time is 25 minutes and cooking is about 20. Yield 2.3 Ingredients:
- 1 to 1.5 pounds. thigh or boneless chicken breast, cut into chunks
- 8 kaffir lime leaves (can be purchased at most of Asian food stores)
- A handful of fresh basil
- 1 can coconut milk
- 1 red pepper, de-seeded and cut into pieces
- 1 cucumber, sliced across, then cut into pieces
- 2 Tbsp. Sunflower oil
GREEN CURRY PASTE:
- 4 small green peppers Thai
- 1 / 4 cup minced shallot
- 4 cloves garlic, minced
- 1 / 2 stalk lemon grass, thinly sliced
- 1 +1 / 2 tsp. ground coriander
- 1 / 2 cup fresh cilantro leaves and stems, chopped
- 1 -thumb-size piece galangal (Thai ginger), grated
- 1 tsp. white pepper (you can buy in some supermarkets or in Asian food stores)
- 1 tbsp. soy sauce
- 2 Tbsp. fish sauce, and more at ease
- 1 tsp. shrimp paste (or an extra scoop of sauce fish, if not available)
- 1 tsp. sugar
Preparation:
- Prepare the chicken and chop the pepper and cucumber.
- Prepare lime leaf leaves break away from each side of the mother. Discard the central stem. Then, using scissors, cut the lemon leaves into thin strips. Reserve.
- Take the dough "Green Curry" ingredients in a mortar or food processor, make a paste. If necessary, add a tablespoon of a few. coconut milk for help mix ingredients. Set aside.
- Heat a wok or large skillet over medium-high heat. Add oil and swirl around, then add curry paste.
- Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3 / 4 of the coconut milk). Shake well to blend in.
- Add chicken, stirring to incorporate. When the curry sauce begins to boil, reduce heat to medium or medium-low, to get a good simmer.
- Cover and simmer 3-5 minutes more or until chicken is cooked. Stir occasionally.
- Add the red pepper and cucumber, also strips lime leaves, stirring well to incorporate. Simmer another 2-3 minutes or until vegetables are tender but still firm and colorful.
- Do a taste test for salt, add 1-2 tablespoons. salty fish sauce, if not enough. If you prefer sweeter curry, add a little more sugar. If too salty, add a dash of lime juice or lemon. If it is too spicy, add more coconut milk. Note that the curry should be a balance of salty, sour, sweet and bitter, more bitter (bitter is on the fresh basil garnish).
- Serve in bowls with rice curry served separately allowing guests to add their own. Top each serving with fresh basil, then drizzle 2-3 tablespoons. coconut milk.
The above recipe is used in Manhattans Restaurant Wine Bar in Pattaya. The fresh, succulent seafood is also excellent, with the treasures of the world's oceans. The executive chef and partner, Mr. Steve Manning has created a unique international cuisine. Our Thai food is the talk of the town, using only the freshest, premium ingredients and species according to their palate. To complement your meal, we offer an excellent selection of international wines and an extensive wine by the glass menu, unprecedented in Pattaya. Before or after dinner, why not enjoy a drink and relax in our luxurious cocktail lounge.
More information about our Thai Green Curry is available www.manhattans-pattaya.com About the Author
Known as ‘Scuba Steve’ to my friends, I’m a PADI Master Instructor with almost twenty years of experience in scuba diving.
Green Lime
