My sister lives a few hours away in Iowa – it’s the most boring drive, ever. The majority of the “scenery” is nothing but cornfields. There is one little area of the highway where you can spot a buffalo farm, though…you know it’s a boring drive when you start holding out hope for a possible buffalo sighting…
Other than my end destination, the best part of this trip is that it gives you plenty of thinking time and, of course, I usually spend this time thinking of new foods I want to try out and different Twin Cities spots I need to visit. As you can imagine, I wind up getting a little bit hungry on the way! I was so lucky last time I visited – by the time I arrived at her house, Annie had made a saucy, delicious pot of one of my very favorite dishes – Green Curry.
It was so fantastic, I stole her recipe and recreated it here at home for dinner last night – I think you’ll like it!
One of the great things about a curry is that it works perfectly as a vegetarian or vegan dish if meat isn’t your thing – the curry paste is both vegan-approved and gluten free. I make Annie’s recipe with chicken, but you can leave out the protien for a dish that’s just as yummy and filling! For mine last night, I really copped out and just bought some fresh, pre-cut stir fry vegetables from the grocery. The bag had everything I needed – snow peas, carrots, some cabbage, broccoli – and cut down my preparation time at least in half, after a long day at work.
Another awesome aspect of making curry is that it’s basically a one-pot meal. Other than cooking the rice in a different pot or rice cooker, everything else pretty much just gets cooked together. Less dishes to wash is never a bad thing!
We held back just a little bit on the green curry sauce so that it wouldn’t get too spicy for The Redhead and she loved it! As I mentioned in the veggie fries post, she’s not too excited about eating veggetables, but she ate the chicken, sauce and rice with a smile and she at least gave a carrot or two a try. The fresh basil in the curry tastes amazing and the dish is so warm, flavorful and fragrant – one of my all-time standard favs (it also makes awesome leftovers!) This post is really making me want to take an adventure to some local Asian Markets in the cities…hmmmm….future post, perhaps?! Give this dish a try and let me know what you think!
Here’s the Recipe!
4 Tablespoons Extra Virgin Olive Oil
2 Cups Jasmine Rice
1 White Onion, diced
4 Cloves of Garlic, minced
1/2 Tablespoon fresh, minced Ginger
2-4 Tablespoons of Thai Green Curry Paste, to taste
1 Cup fresh Broccoli florets
½ Cup Carrots, sliced
½ Cup fresh Snow Peas
2 Stems (with leaves) of Fresh Basil; additional Fresh Basil leaves
2 Cans High-Quality Coconut Milk
2 Chicken Breasts, cubed (if desired)
Salt, to taste
- Cook Jasmine Rice, as directed on package (can stir into 2 ½ cups boiling water, cover and simmer for 20 minutes until firm, but cooked)
- Heat olive oil in large, deep skillet and sauté onion and garlic until golden brown
- Add green curry paste and ginger and cook for 5 minutes, stirring constantly (this will really bring out the flavor in the curry paste)
- Pour in both cans of coconut milk and whisk until curry paste is incorporated (the coconut milk will probably have separated into a thin, clear liquid and thick white solid – this is normal, just whisk a little harder J )
- Add vegetables, stems of basil and meat and allow to cook at a medium temperature until veggies and chicken are thoroughly cooked and sauce has reduced and thickened
- Salt and/or add more curry paste, to taste
- To serve, remove the stems of basil and discard, then ladel sauce over rice, adding fresh basil leaves
- For an added bonus, serve with wedges of lime – it’s great squeezed right in the curry!