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.
| Ingredients | ||
| For the chicken curry sauce | ||
| Cooking spray | ||
| 1 | Cup | Onion, julienne |
| 1 | Tbsp | Green curry paste |
| 1 | Cup | Chicken stock |
| 1 | Cup | Light coconut milk |
| 2 | Cups | Roasted chicken breast, thinly sliced |
| ¼ | Cup | Cilantro, fresh, chopped |
| 4 | Slices | Lime or lemon wedges |
| 4 | Sprigs | Cilantro |
| For the salad | ||
| 2 | Cups | Seeded cucumber, chopped |
| 1 | Cup | Pineapple, chunks |
| ½ | Cup | Green onions, sliced |
| 3 | Tbsp | Mint, fresh, chopped |
| 1 | Tbsp | Rice vinegar |
| 1 | Tbsp | Oyster sauce |
| For the rice | ||
| 2 | Cups | Water |
| 1 | Each | Bay leaf |
| ½ | Tsp | Salt |
| 1 | Cup | Jasmine rice |
| ¼ | Cup | Red peppers, diced |
| Procedure Steps: | |
| 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. |
Bon appétit!
CCR
=:~)
©2011 CCR
14 responses so far ↓
1 claudia lamascolo // Apr 6, 2011 at 6:00 pm
Hi! This is the first post I have seen in a long time are you still stumbling? I am so glad to find this one facebook… yum yum… glad your back last thing I saw was from Alexa,…. hope your well ….
2 Ryan Boudreaux // Apr 6, 2011 at 6:12 pm
Hi Claudia,
I am doing very well thank you for asking! And yes, I have not posted on the foodie blog much lately, you are correct, the Alexia post was the most recent before today!
Been quite busy with my new freelance writing job for TechRepublic!
The back log of recipes to post is growing daily, but time is not on my side right now with the CCR blog!
Hope all is well with you and your family!
Bon appétit!
3 Barbara @ Modern Comfort Food // Apr 6, 2011 at 6:34 pm
How encouraging to see that your parents exposed you to international fare as you were growing up, and Thai food is such an excellent, delicious way to expand one’s food horizons, as in this lovely recipe. My own son had little choice, as we raised him in a variety of Third World countries with cuisines that might startle (or even frighten) an average American boy, but he loved everything and is still a seriously adventurous eater. Well done, Ryan, on this wonderful recipe!
4 Cookin' Canuck // Apr 6, 2011 at 7:46 pm
We are big fans of curry in our household and Thai curries are no exception to that rule. Wonderful recipe, Ryan!
5 marla // Apr 6, 2011 at 9:27 pm
Delightful green curry & I love that we can add anything to it 🙂
6 Polly Motzko // Apr 7, 2011 at 1:06 am
Hello Chef Ryan,
I loved your article on Tech Republic and I’m on there now too. I hope it will keep connecting me to the right people.
This looks wonderful & I retweeted it for ya!
I have some green curry paste in the fridge that I want to use with some of my vegetables here.
I would love you to check out the new, improved Cooking up A Storm All Over The World!
You can now connect with Facebook and Twitter and there are many pages reordered as well as this feature that I would love to have you sign in words and pictures.
http://cookingupastorminca.ning.com/page/world-wide-guest-book
7 5 Star Foodie // Apr 7, 2011 at 8:44 am
Your curry looks fantastic, such wonderful aromatic flavors!
8 Farina @ SaltNTurmeric // Apr 7, 2011 at 10:17 am
Im not much of a curry person but I love love love green curry. That looks yumm!
9 Torviewtoronto // Apr 7, 2011 at 7:30 pm
i like these flavour looks superb
10 Belinda @zomppa // Apr 7, 2011 at 10:36 pm
I see the passion started early! What a fantastic dish…gorgeous composition.
11 Tiffany // Apr 8, 2011 at 12:40 am
This is what I order whenever we go out for Thai, but I have never tried to make it myself. I like your recipe, sounds wonderful!
12 kita // Apr 9, 2011 at 10:41 pm
Ooooh goodness, aren’t you a man after my own stomach. All that cajun awesomeness and now curry. Some of my most favorite flavors. Thanks for posting anther mouthwatering recipe.
13 Jessica Chiasson-Wood // Apr 11, 2011 at 2:21 pm
Ryan, this looks so delicious!
14 The Mom Chef ~ Taking on Magazines One Recipe at a Time // Apr 14, 2011 at 11:38 am
Yes, it’s so good to see a post from you, especially this one. We’ve grown into Thai food lovers as well. I’ll have to search out my fridge to see if I have any green curry paste (I do know I have red). Thanks for sharing the recipe.