1 December, 2014
Green Curry ChickenComments : 6 Posted in : Chicken, Gluten-Free, Main Dish on by : Cook Plate Fork Tags: Baking, Barbecue chicken, Chicken Curry, Chili pepper, Coconut, Coconut milk, Cream, Curry, Curry powder, Garlic, gluten free, green beans, green curry, green curry paste, Indian cuisine, Indian food, rice noodles, Sweet peppers, Tablespoon
Most curry dishes use a curry paste which is a pureed blend of beautiful smelling or aromatic spices, herbs, and vegetables. It is widely used as an ingredient in the cuisines of many cultures to make curries, stews, and other dishes. Most of the time though, Indian food comes to mind when you talk about curry. There are many different types of curry pastes, and each country’s blend has a distinct flavor.
The common spices used are cinnamon, allspice, nutmeg, cloves, coriander, cardamon, cumin, fenugreek, fennel, ginger, garlic, lemongrass, and onion. The base ingredient to start a curry paste is turmeric, which makes a yellow curry. Red pepper is added to make a red curry, and cilantro is added to make a green curry paste.
Using all of these ingredients makes for a healthy meal. To learn more about the healthy side of these culinary spices link here – Spice and Herbs Benefits -.
Our featured recipe uses green curry, and here is what you will need.
1 pound (1-inch) cubed chicken breast tenders
½ lb. cut green beans, steamed
2 cups tricolor pre-chopped bell pepper mix
1 (14-ounce) can light coconut milk, divided
Cooking oil, avocado oil or coconut oil ————->
Steam green beans first, about 5 minutes, then remove steaming basket and use boiling water to cook rice noodles according to package directions. Set both aside when done. Rinse rice noodles when cooked.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking oil. Add chicken to pan and sauté 4 minutes or until chicken is lightly browned. Stir in curry paste and cook 1 minute more, stirring frequently.
Stir in 1 cup coconut milk and bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally.
Stir in bell pepper mix, and remaining coconut milk. Cook 3 minutes or until peppers are tender. Add steamed green beans and mix in. Add ½ teaspoon of Himalayan salt (optional).
Plate the rice noodles and top with Green Curry Chicken. If you wish top that with cilantro or with fresh basil as we did here. If you find the rice noodles to sticky, just take a plate one serving at a time and run warm water over it. Shake it dry and plate it. Enjoy!!
What Others are Writing about Across the Web: