Chicken green curry with vegetables and rice. Exotic Spoon Dish Recipe

When I introduced this plate of green chicken curry with vegetables and rice at home, my boyfriend refused to accept that it was really curry. We have too much associated the yellow color with the curry sauce and we forget that it really is a word that refers to a mixture of spices, but it can be of more colors and aromas, as in this case. Although I find it difficult to put aside my beloved turmeric, this spoon dish is also delicious.

The easiest way is to buy the green curry paste directly and fry it with other aromatic ingredients, such as ginger, garlic and more spices. The vegetables can be exchanged for others to taste or seasonal, and the broth level is also adjustable. On some occasions I have used vegetable oatmeal cream or rice and it is also very delicious, but I love light coconut milk in these dishes.

Ingredients

For 2 persons
  • Fresh ginger 5 g
  • Garlic cloves 2
  • Ground cumin 2 g
  • Cumin grain 4 g
  • Hot paprika 2 g
  • Green curry paste 15 ml
  • Coconut milk or cooking cream 200 ml
  • Carrot 2
  • White turnip 1
  • Chicken thighs 4
  • Vegetable or chicken broth 250 ml
  • Bomba rice two handfuls
  • Two fresh spinach bunches
  • Fresh coriander or parsley 5 g
  • Lime or lemon 1
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to make chicken green curry with vegetables and rice

Difficulty: easy
  • Total time 1 hour
  • Elaboration 5m
  • Cooking 55 m

Prepare all the ingredients. Peel the ginger and the garlic cloves and chop them with a knife. Lightly peel the carrots and the turnip and chop into not very large pieces. Dry the chicken with kitchen paper, bone if necessary, remove the excess fat and cut each thigh into two pieces. Season and reserve.

Heat a little olive oil in a pot or saucepan and brown the garlic with the ginger for one minute. Add the spices and curry paste and stir two more minutes over medium heat. Add the coconut milk and let it catch the flavors well, without boiling. Add the vegetables, season with salt and pepper, cook for a couple of minutes and add the chicken. Stir gently, bring to a boil, cover and lower the heat. Cook for 30-40 minutes.

Add the rice and the broth or water and cook over low heat, uncovered, until the rice is done. Check that it is not too dry and adjust the texture to taste, covering it if it reduces too much. Out of the heat, add a handful of chopped spinach, allowing them to cook slightly in the heat. Give a touch of black pepper and serve with the parsley or coriander, a dash of lime or lemon juice and the rest of the spinach.

With what to accompany the green curry

If you prefer, you can prepare the rice separately to serve as a garnish for this green chicken curry with vegetables. Serving good portions it is a very complete, nutritious and comforting unique dish, which can be prepared in advance and carried in a tupper.

Tags:  Meats And Birds Fish Desserts 

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