Tonight’s Thai curry experiment was a green curry over rice. I based it on a couple of recipes I viewed online, but modified to our own tastes and available ingredients, so I think I can call this dish a Crouton original.
1 cup rice
2 cups water
1 tbsp peanut oil
2 boneless chicken breast filets
4 small potatoes
1 can coconut milk
1 tbsp green curry paste
1 small hot chili pepper
small red & yellow salad peppers
water chestnuts, sliced
Bring water to a boil, reduce heat to simmer, add the rice, cover and let cook for 20-25 minutes.
Cut the chicken and potatoes into bite-size pieces, stir fry in peanut oil until about half cooked, transfer to plate.
Pour coconut milk into pan, heat on medium and let reduce a bit. Whisk in the curry paste. Use a grater to zest the lime and add lime zest to curry mix. Add the chili pepper, thinly sliced (I recommend starting with about half a pepper — you can always add more chili pepper later if it’s not hot enough for you). Add chicken and potatoes to curry mix, cover, and let cook about 5 minutes.
Add 4 thin slices of the lime you zested earlier, along with sliced salad peppers. Cook another 2-3 minutes, then add the rest of the ingredients (I used about half a can each of bamboo shoots, sliced water chestnuts, and straw mushrooms). Add 3-4 chopped basil leaves. These last ingredients really don’t need to cook at all. If you’ve timed it right, the curry will be ready when the rice is.