Thai Food: Thai Recipes: Thai Cooking Recipe: How To Make Thai Green Chicken Curry

Ingredients:
2 1/2 lb. chicken thighs cut into bite-sized chunks
4-8 Cloves garlic finely  minced
1 Hard boiled egg for each bowl you serve already cooked.
2 to 4 tbs. green curry paste or more if desired.
1 1/2 cup coconut milk.
1 - 2 Cups chix stock
juice of one lime
1 inch piece of ginger minced.
1 lb zucchini or 1 lb thai eggplants(makua or makua pot)
If you don't have Thai eggplant/zucchini you can use fresh or canned bamboo shoots.
1 cup bamboo shoot, Buddha brand or fresh if you can get(OPTIONAL)
3 kaffir lime leaves, split and thinly sliced
1-2 red bell peppers seeded and sliced thin
1 red onion slivered 1/4+ thick slivers or equal amount of shallots.
1/4 cup Thai basil leaves
1 Tbsp. Finely chopped lemongrass
1 Tbsp.. fish sauce
1 Tbsp. Soy or sweet soy sauce.
1 tbs. palm sugar or brown sugar(I use molasses)
2-3 tbs. vegetable oil or peanut oil

IN LARGE SKILLET OR WOK ADD SOME COOKING OIL(VEGETABLE/PEANUT)
SAUTE THE ONIONS  AND RED BELL PEPPERS FOR 2-3 MINS.
ADD LEMONGRASS, GINGER, CURRY PASTE AND LIME LEAVES SAUTE  2 MINS.
NOW ADD IN COCONUT MILK AND ½ CUP CHIX STOCK HEAT UP FOR 1 MINUTE.
ADD YOUR CUT UP CHIX THIGHS INTO THE MIXTURE STIR AND SAUTE.
ADD A PINCH OF SALT
COOK FOR 10-15 MINS. ON A SIMMER.
ADD REST OF YOUR COCONUT MILK.
ADD REST OF YOUR CHIX STOCK, FISH SAUCE, SUGAR AND MIX IN.
ADD KAFFIR LIME LEAVES COOK INTO MIXTURE COOK FOR 1 MINUTE
ADD THAI EGGPLANT OR ZUCCHINI, FRESH BAMBOO SHOOTS AND COOK 5 TO 10 MINUTES. SIMMER ADDITIONAL 10 MINS
SERVE EITHER ON JASMINE RICE OR RICE NOODLES OR ANY KIND OF NOODLE YOU HAVE. GARNISH WITH CILANTRO OR SLICED CHILIES AND LIME WEDGES.
ENJOY!

This is Thai Green Chicken Curry my way! It is warming and inviting and just so delicious on those cold winter nights! I hope you enjoy! https://www.youtube.com/watch?v=FaBbrYq-jaw

Miso Ramen Noodle Recipe: How To Make Ramen Noodle: Spicy Alligator Miso Ramen: Swamp Monster Ramen

SPICY ALLIGATOR MISO RAMEN

15-20 GRAMS OF BONITO FLAKES. A NICE HANDFUL.
1 8 INCH SQUARE PIECE OF DRIED KOMBU(OPTIONAL)
RAMEN NOODLES FOR 2 I USED CHINESE THICK SHANGHAI STYLE NOODLES.
1 CAN OF BABY CORN.
1 LB ALLIGATOR SIRLOIN.
4 - 6  CUPS OF WATER.
4 TBSP. WHITE SHIRO MISO PASTE. I USED KOREAN DWENJANG.
CHILI OIL, SHISEN TOBAN JAN, SAMBAL, SRIRACHA OR CHILI FLAKES.
2 HARD BOILED EGGS CUT IN HALF LENGTHWISE.
4 TBSP. BUTTER
1 CLOVE GARLIC MINCED INTO A PASTE.
2 CUPS SLICED CABBAGE.
1 CUP OF SHIMEJI, STRAW, OR OYSTER MUSHROOMS.
2 -4 SLICES OF JAPANESE NARUTOMAKI FISH CAKE PER BOWL.
1 SCALLION SLIVERED ON THE BIAS.
SOME TAMARI SAUCE
1 NORI SHEET CUT INTO QUARTERS
DRIZZLE TOASTED SESAME OIL AS GARNISH(OPTIONAL)
SHICHIMI TOGARASHI (JAPANESE SEVEN SPICE POWDER) FOR SERVING

THE ALLIGATOR MEAT:

SAUTE IN A SKILLET WITH SOME PEANUT OIL OR BUTTER. ADD SOME SALT AND BLACK OR WHITE PEPPER OR TOGARASHI. WHEN COOKED/NICELY SEARED SET ASIDE.

FOR THE SOUP:

ADD 4 TO 5 CUPS OF WATER TO LARGE SAUCE POT 4 QUART OUGHT TO DO.
ADD IN YOUR KOMBU AND BONITO FLAKES.
BRING YOUR WATER TO ALMOST A BOIL AND THEN REDUCE TO JUST A SIMMER
COOK FOR 5 TO 10 MINUTES DEPENDING ON HOW DARK YOU WANT THE STOCK
THEN REMOVE THE KOMBU AND BONITO FROM THE STOCK AND SET ASIDE
BRING THE STOCK BACK TO A GENTLE SIMMER
ADD YOUR GARLIC PASTE AND STIR IN WELL
ONCE THE STOCK IS SIMMERING ADD YOUR MUSHROOMS AND ALLIGATOR MEAT THAT WAS PREPARED AHEAD OF TIME.
WHEN THE MEAT IS WARMED THROUGH WHISK YOUR MISO INTO THE STOCK USING A WHISK AND A SMALL MESH STRAINER OR
IN A SMALL BOWL HAVE THE MISO ALREADY WELL WHISKED AND JUST POUR IT INTO THE STOCK.
KEEP THE STOCK AT THE SMALLEST OF SIMMER AS POSSIBLE TO MAKE THE TOPPINGS.

THE TOPPINGS:

IN A SKILLET ADD 2 TBSP OF BUTTER AND SAUTE CABBAGE 2 MINS.
YOU WANT THE CABBAGE WELL GLAZED WITH THE BUTTER BUT STILL CRISPY.
THEN TAKE THE CABBAGE OUT AND SET ASIDE.

THE NOODLES:

I LIKE TO USE FRESH NOODLES EITHER RAMEN OR UDON NOODLES FOR MY RAMEN. COOK TIME IS ABOUT 3 MINUTES FOR THE NOODLES BUT COOK ACCORDING TO INSTRUCTIONS ONCE NOODLES ARE DONE STRAIN AND PUT THE NOODLES INTO SERVING BOWLS.

LET'S GET IT ON: PUTTING IT ALL TOGETHER:

NOW THAT THE NOODLES ARE IN THE BOWLS
LADLE HOT SOUP INTO YOUR BOWL
NOW ADD YOUR HARD BOILED EGG SLICED IN HALF LENGTHWISE
ADD YOUR BABY CORN, CABBAGE, SCALLION, HARD BOILED EGG, NARUTOMAKI AND NORI TO THE BOWL WORKING CLOCKWISE AROUND THE BOWL ITSELF. PLACE YOUR ALLIGATOR MEAT IN THE CENTER OF THE BOWL OF SOUP BEFORE SERVING THE SOUP ADD A PAT OF BUTTER OR GHEE(I AM USING GHEE) TO THE BOWL OF SOUP THE BUTTER MELTING WILL ADD A LAYER OF RICHNESS TO THE SOUP THAT IS JUST FANTASTIC!