Cooking by #ET.cooking

Good afternoon Crossies,

as promissed, I’ll start with my cooking series here on Crossfire.
After all that #ET.tv stuff, I thought I would call it #ET.cooking, if you want to discuss cooking, ask something or request a meal, join the channel on Quakenet.

As for today, I though I would start of with something rather cheap, easy and freaking tasty.
I have no clue how to call this meal but it simply is sliced chicken in thaicurry-coconut souce

What you need:
(I got some things needed at home so they are not in the pic)



Sliced Chicken (I bought 2x 400gramm since I’ll have it for lunch again tomorow)
Rice (~1 teacup/Person)
Mushrooms (I bought the small ones)
Suggarbeans (200g)
Coconutmilk (1 can)
Green Curry Paste (1/2 glass)
Ginger (small piece)
Soysouce
Thai-Veggetables (1 glass)

1. Step Rice

Put the rice and water in a pot, 1 cup of rice needs 2 cups of water. Add some salt. Let it cook till it boils, after that turn it down to 1/3 of maximum heat.



2. Step Beans and Mushrooms

You can either slice the beans in the middle or leave them at one piece, I always cut the long ones and leave the small ones as they are, after that wash them with cold water



Take of the roots from the mushrooms (not necessary tho), if you want to remove them, simply build a little pressure with your finger




To clean the mushrooms, simply put them in a “Zewa” (dunno whats the English word for it) and rub it with both hands, dont put to mush pressure on them tho



3. Step Ginger boats

Take the ginger, cut of the skin and cut it into thin slices, after that put 3 slices on a toothpick, tada, now you have a gingerboat





4. Step Roast the chicken

Take a pan, heat it up on the highest stove level, put in either oil (wok oil, olive oil) or simply a big teaspoon of the green curry paste and add the sliced chicken, after that add more curry paste




5. Step cook the chicken, add the coconut milk

After toasting the chicken for a while, it will get the typical “roasted chicken color”, with a mild shade of green/yellow due to the curry paste. You might also realize, that the chicken loses a lot of “water”, after a while, it is rather cooking than roasting anymore. Add 3-4 Tablespoons Soysouce and let it cook for 2-3 mins, after that add the coconut milk






6. Step Add the beans and the mushrooms

Add the ginger boat(s), one should be enough. Add the beans and the mushrooms



7. Step Seasoning round 1

Add 3-4 teaspoons green curry paste, I also added some of the stuff I still had at home: Red curry paste, Lemongrass paste and “Thom-Kha”-Paste which is usually used for tahi-soups, after that put the lid on the pan and let it boild a bit(~3mins), stir from time-to-time




8. Step Seasoning round 2

Season it with Soysouce and peppers, I used “black pepper”, Orangepeppers and Lemonpepper, add a little curry



9. Step Add the thai-veggs

Open the Thai-Veggs glas, hold the cap on it and remove the water by turning it around ;). After that put the veggs in the pan, put the lid back on and let it cook for 1min, remove the ginger boat



10. Step Finish off

Get the rice and the pan, put some rice on a plate (i prefer the plates for soup since the souce sometimes is really “thin”, always depends on the coconut milk) and add the the Chicken+veggs+souce from the pan


DONE


I hope you enjoyed reading this, if you did, leave a comment and I’ll do some more.

You can also simply request a meal, I’ll try my best to cook it.
For questions, simply write a comment, pm me or leave me a message in #ET.cooking

Thanks for reading, join and idle #ET.cooking.

Regards,

Nico “Rayzed” Schneider


EDIT:
I just found the bill:
Chicken: 2.49 each pack
Beans: 1.99
Soysauce: 1.69
Curry paste: 1.29
Mushrooms: 1.47
Thai-Veggs: 1.00
Coconut milk: 1.59
Ginger: 0.16