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 Thai Green Curry Chicken | Status Approved | | Name |  Thai Green Curry Chicken | | Category | Casseroles & Entrees, Poultry, Quick meals | | Serves/Yields | 4 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 20 minutes | | Cook Time | 30 minutes | | Introduction | | The quality and heat of a curry depends on the type of curry powder or paste you use. The commercial curry powders sold in most markets are fairly tame. Adjust the amount of curry paste or powder to suit your own taste. I cut red curry paste with a bit of paprikah to cool it down a bit. Curry is best made a day ahead to allow the flavors to fully develop.This dish re heats beautifully. | | Ingredients | | 1 pound boneless, skinless chicken,cut into cubes
2 cups eggplant , zucchini or yellow squash, peeled and diced
1 tomato , quartered
2 cups coconut_milk
2 tablespoons Thai green curry powder or paste
1/2 cup water
1 tablespoon fish sauce or soy_sauce
1/2 teaspoon ground turmeric
6-8 fresh cilantro sprigs | | Directions | | Step: 1 | In a large bowl, toss cubed chicken with turmeric until coated and set aside. | | Step: 2 | In a large skillet, heat coconut milk over low heat for 5-6 minutes. Slowly combine curry powder (omit this step if using curry paste) and water to make a paste and stir paste into coconut milk until thoroughly mixed. Add tomatoes and continue cooking over low heat 5-6 minutes. | | Step: 3 | Add chicken and cook, covered, over medium heat for 10 minutes, stirring occasionally. Add fish sauce. Stir well, cover and simmer over low heat for 15 minutes. Add cilantro and continue cooking, uncovered, for 3-4 minutes.
Serve over hot cooked basmati rice.
Wine ideas: Fiery yet rich, this dish calls for a wine low in alcohol and high in acidity. The easiest place to find that combination is in a German Riesling. Georg Breuer and Schumann-Nägler make excellent versions for less than $15. |
Time submitted: Monday, April 11. 2005 at 08:11:08 Contributed By: Kate
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