Staff Dinner: Thai Green Curry Chicken & Stir-Fried Rebung
For our staff dinner, I cooked up a comforting Thai-inspired meal featuring Green Curry Chicken and a simple stir-fry of 'rebung' (bamboo shoots).
The green curry was rich and fragrant—made with a base of green chilies, lemongrass, galangal, and Thai basil, then simmered with tender pieces of chicken breasts, eggplant in creamy coconut milk. I marinated the slices of chicken with fish sauce and white pepper before hand just for about 15 minutes.
It had just the right balance of heat, sweetness, and that signature herbal note that makes Thai green curry so addictive. The curry was a little on the thick side which I'll be sure to add more water or chicken stock the next time I cook it.
To go alongside, I stir-fried rebung with garlic and ginger torch flower and a light touch of seasoning. The bamboo shoots were crisp yet tender, absorbing all the wok hei and providing a nice contrast to the curry’s richness. Many of the staff didn't eat this dish cause of the pungent aroma but if you know how to enjoy rebung, this was pretty good.
We served it all with hot white rice, of course. A meal that was satisfying to the tummy but definitely room for improvement.
