Green Curry with Chicken
A guest post from Holly:
Green Curry with Chicken! Another perfectly flavorful summer meal that contains so much fresh food, it will help you creatively use your fresh veggies from Brewers Organics! My kids liked this meal a lot, and served over a fresh pot of jasmine rice, it filled our bellies! This is a recipe that contains a lot of ingredients and is a bit time consuming, but it is so worth it. Enjoy!
- 2 tablespoons of oil
- 1 medium onion, cut in 1-inch wedges
- 1 green bell pepper, cut in 1-inch wedges
- 1 Medium Japanese Eggplant, cut into 1/2 x 1-inch wedges
- 1 stalk lemongrass
- 1 tablespoon chopped fresh ginger
- 3 tablespoons Thai green curry paste, recipe follows
- 2 cups unsweetened coconut milk, 2 (13.5 ounce) cans
- 1 cup chicken broth
- 1 1/2 pounds skinless, boneless chicken breasts, pounded to thickness of 1/2″
- Sea salt
- 1 lime, juiced
- Fresh Thai basil leaves
- Fresh cilantro leaves
- Lime wedges, for garnish
- 1 cup cold water
- 1 tsp. Salt
- 1/2 tsp. Sugar
- 1 tsp. Coriander
- 1 tsp. Rice Wine Vinegar
- 2 tsp. Oil
- 1/2 tsp Cumin
30 minutes prior to cooking marinate the chicken for 1/2 in a mixture of 1/2 rice wine vinegar, 1 tsp. oil, 1/2 tsp. coriander, 1/2 tsp. cumin. Heat up 1 tbsp. oil in a skillet over medium heat. Cook the chicken breast 5 minutes each side or until a light golden color. After the chicken is cooked cut into 1/2 x 1-inch strips.
30 minutes prior to cooking soak eggplant wedges in 1/2 tsp. salt, 1/2 tsp. rice wine vinegar, and 1 cup cold water (enough water to cover the eggplant wedges. After 30 minutes drain the mixture and toss the eggplant with 1 tsp. vegetable oil, 1/2 tsp. coriander, and 1/2 tsp. sugar.
Place a large skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the spices, lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces and eggplant in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 minutes. Squeeze in the lime juice, thai basil and cilantro. Garnish with lime wedges.
Thai Green Curry Paste:
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon whole black peppercorns
- 8 fresh Thai green chiles (or sub. w/serrano chiles)
- 2 shallots, coarsely chopped
- 4 garlic cloves, smashed
- Small handful of fresh cilantro sprigs
- 2-inch piece galangal (or sub with 1 2-inch piece ginger), peeled and coarsely chopped
- 2 lemon grass stalks, white part only, coarsely chopped
- 2 lime leaves, torn (or sub. w/1 tbsp. lime zest)
- 1/2 cup water
Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.
Originally posted on brewersorganics.com