One of the best things that has happened since I started greens & chocolate is that I am much more willing to try new recipes. I have always liked to try new things in the kitchen, but I usually saved it for a special occasion and was very particular about what I chose. I have found myself being much more adventurous lately and this chicken curry is a result of that.
I’m so glad I tried this “out of my comfort zone” recipe because it was great! It is adapted from Martha Stewart’s Everyday Food and after the initial taste test, Penny and I agreed it was lacking some flavor. Penny suggested curry powder and it was just what it needed. The spiciness of the dish could also be played around with by increasing or decreasing the curry paste. I would start out with 1 tbsp then add more to taste…we definitely liked it on the spicy side!
Spicy Coconut Chicken Curry
adapted from Martha Stewart’s Everyday Food
1 tbsp olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1″ pieces
salt and pepper
1 can (14.5 oz) of light coconut milk
2 tsp curry powder
1 to 2 tbsp Thai red curry paste
2 cups chicken broth
1 cups jasmine rice (uncooked)
2 red bell peppers with ribs and seeds removed, cut into 1″ pieces
1 lb green beans, stem ends removed, cut into 1″ pieces
1 1/2 cups corn (I used frozen)
In large heavy pot, heat olive oil over medium high heat. Season chicken with salt and pepper and cook pieces until browned, about 6 to 8 minutes. Remove chicken from pot and set aside. Chicken pieces will continue to cook in step 2.
Add coconut milk, chicken broth, curry powder, and curry paste to the same heavy pot. Bring to a boil and stir in rice. Add the chicken, along with any juices, cover and reduce heat to medium-low. Cook, without stirring, until rice is tender, about 15 minutes.
Add bell peppers, green beans, and corn, and cook until vegetables are tender, about 10 minutes.
Makes 5-6 servings.
Recipe note: Not sure where to find coconut milk or Thai curry paste? Look in the Asian food aisle at your grocery store.