Monday, October 29, 2007

Mostly Green Curry Chicken

I made this for Mom and me tonight and it was great! Very very tasty and easy to make. :)

Recipe- Mostly Green Curry Chicken
Courtesy: Rachael Ray 365 No Repeats#40

1 13/12 oz can coconut milk
1 1/2 cups chicken stock or broth
1 cup jasmine rice
3 tablespoons vegetable oil
4- 6 to 8 oz boneless, skinless chicken breasts, cut into bite sized pieces
Salt and black pepper
1 green bell pepper, cored, de-seeded, and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno, cut in half and seeded
3-inch piece of fresh ginger, peeled and freshly grated
2 cups broccoli florets
zest and juice of 1 lime
1/4 cup fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 cup fresh flat leaf parsley leaves, chopped
1 cup frozen peas
Tabasco sauce to taste

In a sauce pan, combine 1 cup of the chicken stock, 4 ounces of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 minutes. Turn the heat off and keep the rice covered until ready to serve. While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut mil and 1/2 cup chicken stock. Bring the mixture to a boil, the reduce the heat and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Service over the coconut jasmine rice.


Kirby said...

Will give this a go, Thanks

Misslionheart♥ said...

I clicked on image and scratched n' was gorgeous! lol

Nadine said...

Very interesting blog idea. I know where to go for a new dish idea. Thanks for stopping by.

Mallow said...

I looove green curry - that looks great!

Anonymous said...

Why does this "curry" have no curry in it? I own the book, and thought it must have been a mistake, so I added curry powder, does it taste like curry without it?