Green Curry

Tonight I made this for dinner. Eric ate his with no comments. I was thinking to myself that he must not like it as much as I was enjoying it. After he cleaned his plate he said, "what is this?" I told him and he proceeded to tell me that it was really tasty! I told him that I was wondering if he didn't like it since he didn't say a word while eating. He said "exactly, that's why my plate is completely clean." Anyway, if you like curry, you're sure to like this. It is a milder curry, and would be wonderful served with naan. Sadly I started dinner to late to make the naan tonight.

This makes a lot of curry (6-8 servings). Unless you are planning to share or want to freeze the leftovers, you may want to half the recipe.

3 Tbsp green curry paste
3 Tbsp vegetable oil
2 cans coconut milk (light or full fat)
1/2 tsp ginger (you can use fresh, I just used the powder)
2 Tbsp chopped cilantro
2 Tbsp brown sugar (packed)
2 Tbsp fish sauce
1 Tbsp lime juice
1 Tbsp Worcestershire sauce
1 onion, sliced thin
2 large chicken breasts sliced VERY thin (I used partially thawed chicken from the freezer. It was really easy to slice thin)
4-5 medium potatoes, peeled, cubed
2-3 carrots, peeled, sliced
1-2 Tbsp (heaping) peanut butter (crunchy or creamy)
1/2 c peanuts, chopped
Red pepper, to taste
Jasmine rice, cooked

Heat vegetable oil in a large (the largest you have, this makes a LOT) saucepan over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes (you may want your range fan on or a window open, it can get pretty strong). Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire, bring to a boil. Add onion and chicken then reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil. Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes--until potatoes aren't crunchy in the middle. Serve hot over Jasmine rice.

Chicken Coconut Curry

Do you ever crave Indian or Thai food?? I sure do, but Eric doesn't like those kinds of foods enough to want to spend our "going out to dinner" time and money on either. I have a couple curry dishes I make and love. This is one of the two that definitely satisfies my cravings for a good curry dish! And guess what, Eric thinks it's pretty darn good too. It's also super simple too.

Adapted from this recipe:
for 4 servings:

3 skinless boneless chicken breasts, thawed and cut into 1" pieces
1 tsp curry powder + 1 tsp green curry (in the jar) or 2 tsp curry powder
1 tsp salt
1 tsp pepper
1/4 tsp chili powder
1 medium red onion, chopped
5 cloves garlic minced
2 jalepeno peppers seeded and finely chopped
1 Tbsp olive oil
1 14-ounce can coconut milk (can be light)
1 Tbsp cornstarch
1 tsp grated fresh ginger
cooked rice (I used thai jasmine rice)

Coat chicken pieces in 1/2 tsp salt, pepper, and chili powder. Cover and refrigerate for at least 30 minutes.

In a large nonstick frying pan, stir onion, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice. We serve this with Naan.