This recipe came from the Primally Inspired Blog. It was delicious! If you like these flavors, you'll love this--and it's super easy.
The recipe suggests certain vegetables and certain amounts, but I put in what I wanted and what I had--I'm not going to put 1/4 of a zucchini or carrot back in the fridge because the recipe only called for 1/2 cup! The great part about recipes like this is you can leave out what you don't like or can't find. Our store did not have any easily identifiable "red chili peppers" so I left them out. Don't want to accidentally include a chili with a Scoville heat rating of 100,000! I subbed a squirt of sriracha for some heat instead and added it to the coconut milk/chili paste mixture.
I served it over rice but that's not necessary.
1 pound chicken
breasts (boneless, skinless) cut into 2-inch cubes
2 cloves garlic, minced
1 cup onion, diced
½ cup sliced white mushrooms
½ cup carrots, sliced into coins
1 cup zucchini, sliced into half-moon shapes
1 can coconut milk
3 tsp green curry paste
salt to taste
1 tbsp red chili pepper slices
1 tbsp oil—coconut, olive or vegetable
2 cloves garlic, minced
1 cup onion, diced
½ cup sliced white mushrooms
½ cup carrots, sliced into coins
1 cup zucchini, sliced into half-moon shapes
1 can coconut milk
3 tsp green curry paste
salt to taste
1 tbsp red chili pepper slices
1 tbsp oil—coconut, olive or vegetable
Combine the canned
coconut milk with the green curry paste. Set aside.
Preheat a skillet
with a lid, to medium-high and heat the oil.
When the oil is hot, drop the cubed chicken into the pan. Let
the chicken sear, undisturbed, for about 5 minutes before flipping or turning
the cubes to a second side to sear for about 3 minutes.
Reduce the heat to
medium, add the carrots, onion and garlic. Cook and stir for about 4 minutes.
Add the zucchini,
mushrooms, chili pepper slices if using and salt to taste. Cook, stirring for another 5
minutes. If necessary, add ¼ cup water to pan to deglaze.
When the zucchini and
mushrooms are golden brown, pour in the coconut milk mixture. Simmer for 8 to
10 minutes to reduce the coconut milk slightly and concentrate flavors.
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Sounds yummy.
ReplyDelete"1 tbsp red chili pepper slices" What a curious ingredient. I can see red chili pepper flakes measured by the spoonful (although a tablespoon seems generous), but slices? Odd.
My thoughts exactly. The sriracha gave it just enough heat and could even be left out for a milder dish.
DeleteGotta try this one. Looks delish. Thank you.
ReplyDelete