Green Curry ChickenThursday, March 23, 2006
Tonight I made a really yummy green curry chicken. One of my favorite Thai restaurants does an *amazing* green curry chicken that I always order and I wanted to see if I could get it to be similar cooking it at home.
3 boneless, skinless chicken breasts, cut into small strips
Just a little olive oil for cooking the chicken
2 green onions, chopped
2 tbsp. green curry paste (Epicurious suggests 2 tsp, but Av and I like it *really* spicy - so it can go anywhere between these two amounts)
2/3 c. chicken broth
1 c. coconut milk
1 c. cooked basmati rice (although if I had this recipe to do over, I think I would have made it 1-1/2 c. rice. All the other quantities would remain the same, even with the increased rice.)
Cook basmati rice - get this started early, because this kind of rice takes 45 - 60 minutes to be ready.
Heat the olive oil in a wok, and add the chicken. Cook until just almost done (because it's going to finish cooking at the end).
Put the chicken on a plate for later.
To the wok, add the curry paste and green onions. let that cook/stir together for a couple of minutes at medium-high heat:
Add chicken broth and coconut milk to the wok, and let this get up to temperature before going any further:
Add the cooked basmati rice, and let that cook at medium-high for three or four minutes so that the rice absorbs the flavors:
Now add the chicken, and let the whole thing cook for another 4-5 minutes so that the chicken gets nice and hot and completely cooked:
This turned out *really* nice - we both enjoyed it a lot. Yay!