Wider Horizons

As the seasons shift from summer to autumn, the chefs in the Lethbridge College Culinary Careers programThai Green Curry sought out a recipe that would satisfy the senses and showcase some of the bounty from the garden. The end result: Thai green curry with chicken and okra as prepared by Chef Heng Ng (Culinary Diploma ‘94).

Thai curries are a staple dish in Thailand and are consumed almost daily, Chef Ng says. They are usually hot and spicy – the green curries get their heat from green chilies, the red curries are flavoured by red chilies, and yellow curries usually have turmeric listed among the ingredients – but the level of spiciness can be adjusted to suit individual preferences. The ingredients can all be found at Superstore, LA International Foods and other area grocery stores.

In the past, Chef Ng has offered a World of Curries hands-on, non-credit Saturday class. While the class is not currently on this fall’s schedule, those interested in learning to make curry should contact the Culinary program at 403-320-3245 or culinary@lethbridgecollege.ca to see if one has been added. In the meantime, try out this recipe and let us know what you think. Bon appetit!

Ingredients

Thai green curry paste........................4 tablespoons

Sliced red onion..................................1 medium sized

Smashed lemon grass.........................2 stalks

Ripe tomatoes.....................................2, each cut into eight wedges

Okra....................................................12, cut in half

Green beans ......................................24, cut in half

Boneless skinless chicken breasts......4, sliced into strips

Canola oil............................................4 tablespoons

Coconut milk.......................................1 to 2 cans, stirred well

 

Method

1. Heat oil in cooking pot

2. Sauté the curry paste, lemon grass and onion until the pan smells fragrant. (Those with shellfish allergies should note that Thai curry paste usually contains shrimp. Be sure to check labels if you are allergic.)

3. Add in the chicken and sauté until it is cooked through.

4. Add in the tomatoes, the okra and the green beans.

5. Toss well to make sure the curry paste, meat and vegetables are well mixed.

6. Add in one to two cans of coconut milk, depending if you prefer lots of sauce or a drier texture.

7. Serve hot with rice and enjoy.

Serves four.

Wider Horizons
Chef Heng Ng
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