Crouton’s Green Curry w/Chicken & Lime
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.
Crouton's Green Curry w/Chicken & Lime
- Servings: 4
- Difficulty: medium
- 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
- 1 lime
- small red & yellow salad peppers
- bamboo shoots
- water chestnuts, sliced
- straw mushrooms
- fresh basil
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.
Serve over rice.
More photos (click thumbnails to enlarge):
- Stir frying the chicken & potatoes
Bottom row, left to right:
- Cooking chicken & potatoes in the green curry
- Ready to serve
About Crouton deMenthe Amateur cook and barbecue fanatic.
Amateur cook and barbecue fanatic.