Courtesy of Chris Jestin of The Cheshire Cat.
Directions for: Green Curry Sauce
Ingredients
Green Curry Sauce1 medium white onion, chopped
⅛ head garlic, grated
1 Tbsp canola oil
3 Tbsp green curry paste
4 cups coconut milk
3 cups soy milk
1 Tbsp lime juice
cilantro
salt and pepper, to taste
Tomato Ginger Chutney1 Tbsp canola oil
1 medium white onion, chopped
2 Tbsp fresh ginger, grated
cup brown sugar
cup rice wine vinegar
25 oz canned strip tomatoes
stick cinnamon
1 - 2 green onions, sliced (2 1/2 Tbsp)
salt and pepper, to taste
2 cups basmati rice
2 large chicken breasts
1 Tbsp canola oil
2 Tbsp Madras paste
head cauliflower, chopped (1 cup) or 1 cup broccoli
1 small red onion, thinly sliced (1/2 cup)
1 small red pepper, thinly sliced (1/2 cup)
cup carrots, cut into matchsticks
cup other vegetable, thinly sliced
4 lime wedges
cilantro
Directions
Green Curry Sauce1. In a medium saucepan over medium heat, cook and stir onions and garlic with 1 tablespoon of canola oil until softened.
2. Add green curry paste and reduce heat to low, cooking for 4 to 6 minutes, or until fragrant.
3. Stir coconut milk and soy milk into the saucepan and bring mixture to a simmer over medium heat for 20 minutes, or until sauce is thick enough to coat the back of spoon.
4. Remove pan from heat and stir in cilantro and lime juice.
5. Using an immersion blender or food processor, blend mixture until smooth. Season with salt and pepper, to taste.
6. Set aside until assembly.
Tomato Ginger Chutney1. In a large saucepan, heat 1 tablespoon of oil; add onions and ginger and stir while cooking for 4 minutes, or until onions have softened.
2. Add brown sugar and rice wine vinegar to the pan and bring to a simmer over low heat; add tomatoes and cinnamon and bring back to a simmer.
3. Allow chutney to reduce over low heat for 25 minutes, or until chutney has appearance of a wet salsa.
4. Remove chutney from heat and stir in green onions. Season with salt and pepper, to taste.
1. Preheat oven to 375F (190C) to cook the chicken.
2. Season the chicken breasts with salt and pepper and bake on a baking sheet for 12-15 minutes, or until no longer pink in the middle.
3. To cook the rice for the curry, add basmati rice to a pot with 1 cup of water; bring to a boil over high heat, reduce heat to medium low, cover, and simmer for 25 minutes, or until rice is tender and water has reduced.
4. While rice cooks, slice chicken and add it to a medium pan with oil and Madras paste over medium heat; toss chicken to coat. Note: adding more Madras paste will make your curry spicier.
5. Add the broccoli or cauliflower, red onion, red pepper, carrots, and additional vegetables to the pan and toss to coat.
6. Stir and cook over medium heat for 6 minutes, or until vegetables start to soften.
7. Add 1 cups of the reserved green curry sauce to the pan; stir and bring mixture to a simmer over high heat.
8. Stir and allow sauce to reduce for 2 minutes; remove pan from heat.
9. Divide rice equally between four bowls and top with vegetables, chicken, and curry sauce. Garnish plates with tomato ginger chutney on the side, a lime wedge, and fresh cilantro.
10. Note: Leftover Green Curry Sauce can be kept in the fridge for up to 3 days.
See more: Chicken, Comfort Food, Main, Rice/Grain, Tomatoes, Vegetables, Thai
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