Green Thai Chicken Curry with Forbidden Rice

 

I found this black forbidden rice in my favourite health food store this week and wanted to try it. I thought it would look nice with a Green Thai Curry. This curry is not too hot but, provides a nice balance of flavours. You can buy green curry paste or Thai curry powder in most grocery stores. I actually used both and a few medium heat chilies. You can also add a small can of coconut milk to round out the flavour and provide a smooth contrast to the heat.

 

Next time you see something new at the store why not pick it up and give it a try? You might actually like it!

 

You will need:

 

  • 2 tbsp olive oil plus 2 tbsp coconut oil
  • 2 tbsp green curry paste
  • 2 tsp green curry powder
  • 2 inch piece ginger – chopped into sticks
  • 2 chicken breasts- chopped into chunks
  • 2 cloves garlic – crushed
  • 1 sweet red pepper
  • 1 medium heat red chili pepper
  • 1-2 hot red Thai chilies
  • 6-8 mushrooms – sliced
  • 1 piece lemongrass- 2 inches long centre core chopped fine

 

  • 2 tbsp soy sauce
  • 1 tbsp sugar – I used palm sugar
  • 1 tsp fish sauce
  • 1/2 lime zested
  • 1 lime- juiced
  • 1 orange – juiced
  • 1/2 cup water
  • 2 tbsp fresh cilantro chopped fine -all of it including the stems
  • 2 tbsp fresh basil chopped fine
  • 2 spring onions -chopped fine
  • salt/pepper
  • small can of coconut milk (optional- it tastes great with or without)

 

Step 1: decide if you want to serve this with rice or rice noodles. If you are preparing the rice then do it first. The forbidden rice was cooked in a small pot. I used 1 3/4 cup water and 1 cup rice. I brought rice up to a boil and then turned down the heat to simmer, placed a lid on the pot and cooked for 40 minutes. Once cooked you can turn off heat and leave covered until you are ready to eat.

 

 

gather all your ingredients together and chop and arrange everything so that once you are ready to cook everything is ready.

 

 

Chop chilies fine

 

 

remove outer skin from lemongrass and chop the tender core into fine slices.

 

 

slice mushrooms

 

 

chop chicken

 

 

Step 2: like most stir fried meals the majority of the work is the chopping. I chop everything and have it ready before starting. Once this is out of the way the cooking goes quickly.

 

 

Step 3: in a large pan add coconut oil, olive oil and curry mix. I have used both the green curry paste and some Thai green curry powder. Cook for 1 minute to bloom the spices in the oil where they become fragrant.

 

 

Step 4: add chilies, lemongrass, peppers, ginger, garlic and chicken. Cook for 5-6 minutes on high heat stirring frequently to brown and cook evenly.

 

 

Step 5: add mushrooms and all remaining ingredients for sauce (except basil, cilantro and spring onions they go in at the last minute before serving) If you are adding the coconut milk add it here. Reduce heat and let simmer for 5 minutes. At the last minute add fresh basil, cilantro and spring onions.

 

 

 

Serve  hot with rice or rice noodles and a cold beer.

 

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