Thai Barramundi Green Curry #FishFridayFoodies

Thank you dear readers of G'Gina's Kitchenette for helping my blog cross an important milestone of 100,000 page views. I plan to share a special recipe with you to thank you for all your love and care. Over the years I have made some very good friends through the food world.

It is true what the experts say: Food brings you closer to people in your life. A lot of love and care goes into making the perfect meal for your loved ones. This is why when things are down and out, a lot of loved ones bring food to the grieving homes or persons.

Thai Coconut Rice

This is by far the simplest and most flavoursome rice preparation ever. I made this preparation, this afternoon and served it with Thai Chicken in Kumquat Sauce.

Thai Coconut Rice with Thai Chicken in Kumquat Sauce

I had made some Fish Stew earlier and served it with the Thai Coconut Rice as well. It goes well with the Stew as well. I will share the Fish Stew recipe sometime this week.

Thai Coconut Rice with Fish Stew

To make this simple rice,

You need:

• 400 gms of Basmati Rice or Jasmine Rice
• 3 cups of  coconut milk (you can also use the reduced fat version in a can)
• 3 cups of boiling water
• 1 tsp salt

The Make

Serves 3-4 | Preparation Time: 10 minutes (if fresh Coconut milk is used) | Cooking Time: 10 minutes

1. In a deep bottomed pan, place the rice, water, coconut milk, salt and bring to a boil over medium heat.

2. Then reduce the heat to low and cover and cook for 10 minutes or until the liquid is reduced or absorbed.

3. Fluff with a fork and remove from heat.

Thai Coconut Rice

Serve with Thai Chicken in Kumquat Sauce. This rice also goes well with Indian curries as well.

Thai Coconut Rice with Thai Chicken in Kumquat Sauce

Thai Chicken in Chinese Orange(Kumquat or Limo Manies) sauce

I decided to go with something Thai for Easter Sunday. Well why? My Aunt Anne has these wonderful Chinese Oranges in her garden, that I just had to convince her to give me a few. She loves seeing these beauties on her tree so I am immensely thankful to her for letting me take a few of them to experiment in this new recipe creation of mine. Her friends have made marmalade out of these beauties as well.

These oranges go well with South East Asian recipes and with chicken or fish. So this recipe creation was truly just a trial but has turned out fabulously delicious (I just love when that happens...its my Eureka moment! :-D ). I plan to make some Thai Rice tomorrow to go with the Thai Chicken. I have not decided yet but will share the recipe after I try it out.

Thai Chicken in Kumquat sauce

To make this delicious recipe,

You need:

Chinese Oranges or Kumquats and Thai Chilis

• 1 kg chicken boneless(although you could use boned chicken as well), diced in medium sized pieces
• For the orange sauce:
• 3-4 kumquats /Chinese oranges, zest and juice 
• 1" ginger
• 4-6 cloves of garlic
• 4-5 Thai Chilis (Bird's eye Chilis / Kandari), diced
• 1 tbsp brown sugar
• 1 tbsp natural molasses
• 2 tbsp of tamarind paste
• 1 tbsp of fish sauce
• 1 tbsp salt
• 1 cup of Coconut milk
• 1/2 tbsp of pepper
• 2 large Thai shallots / Purple onions
• 1 tbsp Coconut oil

Thai Chicken in Limo Manies sauce

The Make
Serves 5 | Preparation Time: 5 minutes | Cooking Time: 30 minutes

1. Julienne the ginger, garlic and onions and set each aside.

2. Heat the oil in a wok or a deep bottomed non-stick skillet and add the shallots, chilis, ginger and garlic and saute well until the onions turn translucent.

Saute the shallots, thai chilis, ginger, and garlic

3. Mix the brown sugar, molasses, tamarind paste and fish sauce in a small bowl and add it to the wok. Saute well for about 3-4 minutes.

Added in the sauces

4. Next toss in the chicken, salt and pepper and mix well.


5. Cover and cook for about 25-30 minutes. Uncover and add the coconut milk and bring to a boil.

Added in the coconut milk

6. Turn off the heat and serve hot with Thai Fried rice or Thai Coconut Rice

Thai Chicken in Orange Sauce