No Slivers Here

December 30, 2008

Chicken and Vegetable Curry

Filed under: Chicken, Main Dish, Thai — Tags: , — bettylou79 @ 12:10 pm

I will definitely be making this recipe again! This was delicious! I was a little apprehensive at first because I wasn’t too sure about how much taste it would have. I thought it would be a little bland but that wasn’t true at all. The coconut milk was great and added a fabulous sweet taste to the whole dish! It was also very filling. In all honesty, it has been quite a long time since I have had green curry, or at least, knowingly! The last time I had it was when I visited my cousins in London about 5 years ago. They had recently taken a trip around the world and while they stayed in Thailand they took a cooking class and their favorite recipe was Green Thai Curried Chicken. This recipe reminded me of that dish I had in London. I was surprised at how quickly this recipe all came together. I just hope my husband enjoys this meal as leftovers for his lunch tomorrow!

Enjoy!100_3508

Chicken and Vegetable Curry

source: Food Made Fast: One Pot; Williams Sonoma

Ingredients:

2-3 TB Thai Green Curry Paste

1 can Unsweetened Coconut Milk

1 cup Chicken Broth

2 TB sugar

2 TB Canola oil

1 lb Chicken breast halves (boneless, skinless), cut into 1- inch pieces

2 Zucchini, halved lengthwise and cut into 1/2 inch pieces

1 clove Garlic, minced

4 cups Baby Spinach

Juice from 1 lime

Salt

Steamed Rice (for serving)

Directions:

In a bowl, stir together the curry paste, coconut milk, chicken broth, and sugar.

In a large frying pan over medium heat, warm the oil. Add the chicken and saute until golden, 4-5 minutes. Add the zucchini and garlic and saute until tender-crisp, about 2 minutes longer. Transfer the chicken and vegetables to a plate.

Add the sauce to the pan, bring to a gentle boil over medium heat, and cook until thickened, 3-4 minutes. Return the chicken and vegetables to the pan and simmer until the chicken is opaque throughout, about 2 minutes. Add the spinach and lime juice, season with salt, and toss to combine. Spoon the rice into bowls, top with the curry mixture and serve.

Advertisements

3 Comments »

  1. I love curry! I also love coconut milk. Mmm.

    Comment by fingers80 — December 30, 2008 @ 12:19 pm

  2. Thai green curry is my favorite of all curries – glad you liked it despite your initial apprehension!

    Comment by joelen — December 30, 2008 @ 10:38 pm

  3. I could totally see how you could make this again – it looks fantastic!

    -Darius
    http://www.everydaycookin.com

    Comment by Darius T. Williams — December 31, 2008 @ 10:57 am


RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: