Babylonia

Today and I went and signed up for the language course I will be starting in January with SS...it is run by a collective in an old, use-to-be-squat in Kreuzberg. It is called Babylonia...and I am quite excited, not only to work on my German but meet some new people there.

After that I went back to the Turkish markets and bought some groceries. I am really excited to start trying out some different kinds of Curry and Masala recipes. Here is the one I cooked this evening for dinner...I made it a little too spicy for my tastes and but it turned out really well! Since it had no veggies I added some thinly sliced carrots and zucchinis the second time the chicken cooks and a little more coconut milk because I like curry saucy. The reason mine was too hot is because I put about twice as much green curry paste as was suggested...but R, who really likes things spicy, thought it was a good level of spicy.

Green Thai Chicken Curry

INGREDIENTS
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 tablespoon dark soy sauce
• 1 tablespoon all-purpose flour
• 2 tablespoons cooking oil
• 2 tablespoons green curry paste
• 2 green onions with tops, chopped
• 3 cloves garlic, peeled and chopped
• 1 teaspoon fresh ginger, peeled and finely chopped
• 2 cups coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons white sugar
• 1/2 cup cilantro leaves, for garnish

DIRECTIONS
1. Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
2. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.