Green Curry Chicken and Vegetables
Before, curry dishes would be the last ones that I would be picking out from a line-up of Asian dishes. I do eat them but the color and smell send me away a mile away. It's because my initiation to curry dishes was yellow curry chicken... done badly.
When it was first served to me, I remember looking at its
unattractive paleness with the tips of some similarly-colored chicken parts peeking out from what seemed like curry soup. Then I got a whiff of its curry odor. It was
horror at first sight. But, being an obedient child, I ate what
was on the table. I barely recovered from that first curry dinner experience. Needless to say, I avoided curry dishes after that.
Only later in my life did I discover that there are a lot of kinds of curries and much better ways to cook them. There was a whole new curry world that greeted me with open arms. With more ways to cook them and different kinds of curry to choose from, I finally enjoyed a kind of dish that is surprisingly delicious. And yes, I also found the best recipe for yellow curry chicken that fits my palate.
This green curry version is equally wonderful and I enjoyed every single spoonful! I am now a big convert. Yes, I love curry dishes! My recipe for this curry dish can also be accessed at She Knows, where I also create recipes. Please click on this link to take you there. If you want to see my other recipes in their site, click on this link.
Green Curry Chicken and Vegetables
Serves 4
Ingredients:
Serves 4
Ingredients:
- Olive oil
- 500 grams chicken, chopped
- 1 spring onion, finely chopped
- 1 teaspoon cumin seeds
- 1 cup green peas
- 1 bell pepper, seeded and diced
- 4 ounces asparagus, chopped
- 2 medium potatoes, diced
- 1 can coconut milk (15 ounces)
- 2 ounces green curry paste
- Salt
- Pepper
1. Over medium-high flame, heat the olive oil in a saucepan. Saute the chicken until it is brown. Set aside in a container.
2. Lower the flame to medium. In the same saucepan, add some more oil, then saute the onion and the cumin seeds for 2 minutes.
3. Saute the other vegetables for about 5 minutes.
4. Add the coconut milk, then whisk in the curry paste.
5. Let the sauce simmer and thicken for 3 minutes.
6. Return the chicken to the saucepan and let it simmer for 8-10 minutes.
7. Season with salt and pepper.
8. Serve with steamed white rice.
2. Lower the flame to medium. In the same saucepan, add some more oil, then saute the onion and the cumin seeds for 2 minutes.
3. Saute the other vegetables for about 5 minutes.
4. Add the coconut milk, then whisk in the curry paste.
5. Let the sauce simmer and thicken for 3 minutes.
6. Return the chicken to the saucepan and let it simmer for 8-10 minutes.
7. Season with salt and pepper.
8. Serve with steamed white rice.
