Wednesday, March 23, 2011

Thai Style Tom Yum Chicken

Every one loves Thai food, well, almost every one.  Not every one can cook authentic Thai food.  So, I guess my family just have to settle with Thai influenced dishes, that we enjoy.

It's rather quick and easy and has a bit of punch.

3 table spoon of Tom Yum Paste - I didn't make them, bought from the Asian grocery shop recommended by friends
1 chicken about 1.2kgs - chopped in chunks
4 small egg plants
1 red chillie
2 ripe tomatoes
2 table spoon of fish sauce
Splash of rice wine
Handful of green shallots (I didn't have corriander that day)
2 Kaffir Lime Leaves
Vegetable oil
Salt to taste
1 knob of ginger, sliced
2 cloves of garlic, crushed

Heat up oil in pan, roughly brown the ginger and garlic till fragrant, throw in the chicken pieces, and lightly brown.  Add egg plants and tomatoes.
Stir in the tom yum paste, and then add on fish sauce and rice wine, add lime leaves salt and water, stir and reduce heat to let simmer.
Once everything is cooked, add shallots and cook for a further 5 minutes, serve with rice.

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