damn u have a thaiwife? livin the dream
i simply mean rice with chicken in some sort of cury sauce i eat in thai takeaway sometimes
but the chicken is so soft and delicious it's like voodoo
Dunno if being married is livin the dream on Getbig.....
Out here the tendency is not to do a big shop once a week but to buy meat and veg from the local market before you cook. The only thing permanently stored at home is the spices & herbs. There's little markets everywhere and the whole "freezing food' thing just hasn't really caught on here. So it's possible that out there the Thai restaurant is also just getting stuff shipped in fresh each day and not using stuff that has been frozen. Also Thai food is all prepped & cooked quickly. Most dishes can be cooked from scratch in 20-30 minutes.
Anyway - I asked the wife "When you cook a Green Curry - how do they get the chicken so soft. Do you fry it first, cook it in the curry or what?". And the very Thai answer was "Up to the person doing the cooking". So there you go. I could try asking again, probing till I get a firmer answer or I could bang my head up a wall till my forehead bleeds.
As has been said below, it's not all chicken breast here. The way they cut chicken here is sort of odd but the whole thing goes in.
"How do you get the chicken so soft in your Geang Kieow Wan?" (green curry)