Craving a taste of the exotic? Ditch the takeout menus—and the sky-high sodium and calorie counts that usually come with it. This simple green curry recipe is like a trip to Thailand without leaving your kitchen. This is a spicy curry; to tame the heat, omit the Serrano chilis and remove the ribs and seeds from your jalapenos.
- For the curry paste:
- 1 small bunch fresh cilantro, leaves and stems
- 1 organic lime, zest and juice
- 1 stalk lemongrass, tought exterior discarded, roughly chopped
- 2 organic Serrano chilis, stemmed and roughly chopped
- 2 organic jalapenos, stemmed and roughly chopped
- 2 organic shallots, peeled and roughly chopped
- 3 organic garlic cloves, peeled
- 1 1-inch) piece organic fresh ginger, peeled and roughly chopped
- 2 tsp Thai fish sauce
- 1 tsp ground coriander
- 1/2 tsp freshly ground black pepper
- 1 tsp Hain® sea salt
- For The Curry:
- 3 Tbsp Spectrum® Unrefined Coconut Oil
- 14 oz can lite coconut milk
- 3/4 C Imagine® Free Range Chicken Broth
- 1 lb FreeBird® Organic Boneless Skinless Chicken Breast, chopped into bite-sized pieces
- 3 C organic broccoli florets
- 3 C organic cauliflower florets
- 1 organic red bell pepper, seeded and chopped
- 2 C organic snow peas
- 1 3/4 C Imagine® Free Range Chicken Broth
- 1 C Tilda® Basmati Rice
- 3 tsp Hain® Sea Salt
- Reserve a few cilantro leaves for garnish. In a food processor, combine all ingredients for the curry paste. Pulse, scraping the sides of the bowl occasionally, until mixture has a smooth, paste-like consistency. Set aside.
- In a medium saucepan, bring chicken stock to boil. Add rice, return to a boil, then reduce to simmer. Cover and cook over low heat until the rice has absorbed all the liquid, about 15 minutes. Remove from heat and reserve.
- In a large saucepan over medium heat, add coconut oil. Once melted, add the green curry paste and cook, stirring continuously, until thickened and nearly dry, about 2 minutes.
- Add coconut milk and 3/4 cup broth. Bring to a boil. Add the chicken, return to boil, then reduce to simmer until chicken is cooked through, about 20 minutes.
- Meanwhile, bring a large saucepan of generously salted water to a boil. Add the broccoli and cauliflower. Cook until crisp-tender, (~4 mins). Transfer to a large bowl with a slotted spoon.
- Return water to a boil and repeat with snow peas (~ 3 mins), and then bell pepper (~1 min).
- Gently fold the vegetables into the curry mixture, and add remaining salt. Serve over warm rice, garnished with cilantro leaves.
Making your own fresh curry paste is easy and affordable. Keep it in an airtight container in the fridge for up to a week, or in the freezer for up to three months. It makes a delicious, unexpected addition to soups, stews and even salsa. Just remember, a little goes a long way!