Practical, healthful eating and living.

Spice it up! Thai Green Chicken Curry July 17, 2009

Filed under: Easy food prep,Energy,Recipes,What I'm eating now — beansandyoga @ 8:42 pm
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Thai Green Chicken CurryIt’s unseasonably cold.  Normally in the 80s this time of year, the high was 61, and I’ve been bundled up in fleece, jeans; all the clothes I thought I’d put away until October!  Adding insult to injury, I had nothing but salads and fresh fruit on hand – while the chill cried out for baked goods and soup!

Perusing my options, a small, frozen container caught my eye.  Thai Green Chicken Curry sauce that I’d popped into the freezer ages ago.  I sent my former self a message of gratitude.

Into the microwave it went, then over green beans (also from the freezer) and noodles.  The spicy, hot (but not TOO hot) peppers warmed me back into motion.  I can’t wait to make it again.  You can be certain I’ll make extra to tuck away for another surprising day.


Inspired by Rachel Ann Hill’s “The High Energy Cookbook”

1 tablespoon olive oil

1 large onion, finely chopped

2 green chiles, seeded and thinly sliced. (Jalapeno if you like it hot, or green peppers if you prefer mild.)

2-3 tablespoons Thai green curry paste, to taste. (This can be hot, too.)

1 stalk lemongrass, crushed

20 oz. chicken breasts or thigh filets, fate removed and thinly sliced

2 cups hot chicken stock

2/3 cup low-fat coconut milk

8 oz. green beans, diagonally sliced (French sliced)

2-3 tablespoons chopped fresh cilantro

Heat the oil in a large, heavy-based saute’ pan or wok.  Saute the onions and chiles over medium heat for about five minutes.  Add the curry paste and cook, stirring frequenetly, for 2 minutes.  Add the lemongrass and chicken and cook, stirring freequently, for a further 5 minutes.

Add the stock and coconut milk and bring to a boil.  Reduce the heat and simmer gently for 15-20 minutes, until the chicken is tender.

Cook the green beans in boiling water for a minute or so, or in a microwave.  Drain and add to the curry.  Remove the lemongrass.  Add most of the cilantro.  Serve the curry on a bed of rice, sprinkled with the remaining cilantro.

Variation: This curry would work well with shrimp, scallops or tofu instead of chicken.  Or, do as I did and freeze the extra sauce to serve over rice or noodles later.


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