Sometimes we like to take a little trip, take a little trip in our kitchen to foreign lands of flavor induced mind altering tastes; these absolute sensations are right there, yes, right over there, on your next grocery list. Got Green Curry!
Thai is one of those cuisines that will always have a special place in my heart!
The first time my parents exposed me, yes I say exposed, uncovered, open to the elements, out in the open, because we were always trying out different foods in my family. Yes, that’s me, stripped of any and all pedestrian in me, Thai food was sitting in front of me as a young lad of about 12 or so, and I ordered the spicy stuffed squid, no chicken nuggets for me! I have always had a fascination for the exotic and unusual. Can you see your 12 year old ordering stuffed spicy squid today? I thought so!
The creamy coconut milk and spicy green curry paste in this sauce creates an exotic Thai induced culmination that just screams the body electric! Pow! Zing! Tasty! Trembling flavor madness!
With a fresh batch of jasmine rice pilaf and a side of cucumber, pineapple, and mint salad this light dish is sure to please your traveling bon vivant in you!
Happy tasty travels!
Serves four hungry foodie travelers! The salad and rice should be made ahead.
|For the chicken curry sauce|
|1||Tbsp||Green curry paste|
|1||Cup||Light coconut milk|
|2||Cups||Roasted chicken breast, thinly sliced|
|¼||Cup||Cilantro, fresh, chopped|
|4||Slices||Lime or lemon wedges|
|For the salad|
|2||Cups||Seeded cucumber, chopped|
|½||Cup||Green onions, sliced|
|3||Tbsp||Mint, fresh, chopped|
|For the rice|
|¼||Cup||Red peppers, diced|
|For the chicken sauce|
|1.||Heat a large sauté pan over medium-high heat, then coat with cooking spray. Add the onion and sauté until soft and translucent, then add and stir in the curry paste.|
|2.||Add the chicken stock and coconut milk and bring to a simmer.|
|3.||Add in the roasted chicken breast and heat through, or about 3 minutes.|
|4.||Portion out evenly into four bowls and garnish with the lime or lemon wedges and the chopped cilantro.|
|For the salad|
|1.||Combine all salad ingredients in a large bowl and chill until ready to serve.|
|For the jasmine rice|
|1.||Bring water, bay leaf and salt to a boil. Add the rice and reduce heat to a low simmer for 20 minutes. Turn of heat and allow to rest five minutes. Stir in red peppers and serve.|