Monday, January 27, 2014

Thai Green Curry Chicken

My dear friend Allie gave me this recipe a couple of years ago.  In the form of a Facebook message.  So every time I want to make this, I have to search the archives of my old Facebook messages, which really isn't the best method.  I have grand ideas for a sturdy binder and transparent sleeves for recipes like this... to put together someday.  In the meantime, my "For the Tummy" board on Pinterest is where I keep my online recipes. 

And so I decided this recipe needed to be Pinable.  For my own sake.  So here it is.

serves 4 to 6

3 large chicken breasts (about 1 1/2 lbs)
2 cans coconut milk
2 tablespoons green curry paste (or much less, if spicy)
2 tablespoons fish sauce
zest of 1 lime
1/2 cup chicken broth
chopped fresh basil and cilantro
at least 4 cups cooked rice.
salt, to taste

I didn't have any limes, so I used a tablespoon of lime juice, which was perfect.  The green curry paste I have is from a little local Asian market, and it's pretty spicy.  So I actually only used maybe 1/2 a teaspoon so the sauce would be mild enough for my young kiddos. Then after the cooking was all done, I mixed a couple of teaspoons of curry paste with some of the sauce, and added it to what my husband and I ate.  Spicy, and oh so tasty!

Get some rice going.  Jasmine rice is great, but regular plain white rice is what I had on hand.

Pour (or scoop, really) coconut milk into large pan.
(Notice the different textures?  The thick stuff in the back is the Trader Joe's Coconut Cream, which I love.  The creamier stuff is good old basic coconut milk, which is also great.  Some people prefer to use a "light" coconut milk, which is fine too, just less creamy.)

Let it melt, allow to boil, and simmer for a good 15 minutes so it reduces from about 4 cups to about 3cups.  Now is a great time to cut your chicken into bite sized pieces.

Add the curry paste, fish sauce, lime zest, and chicken broth.  Simmer for another 10 minutes or so.

Add chicken to sauce. 

Return to boil, and let boil for 3 or 4 minutes to ensure chicken pieces are fully cooked.

Remove from heat, and scoop over rice.  Garnish with fresh cilantro and basil, if desired, and serve warm.

Salt to taste, and enjoy!

No comments:

Post a Comment