Barefoot by the Sea: Green Curry....Don't Let The Color Scare You!

Tuesday, November 8, 2011

Green Curry....Don't Let The Color Scare You!

Let me start by saying I love spicy food.  So, if you aren't a hot and spicy fan, this probably isn't the dish for you.  But, if you love an intense, rich flavor with some heat, this might just be for you.  I made it for Halloween and it was a huge hit. This dish isn't difficult but it is time consuming.  I love that you can make the curry paste ahead and store it for up to two weeks and use it when you're ready.  
For the Curry Paste -
1/2 tablespoon ground coriander
1 teaspoon ground cumin 
1/2 teaspoon whole ground peppercorns
1/2 teaspoon course salt
3 Serrano chilies, sliced
1/2 cup fresh cilantro
2 stalks fresh lemongrass, trimmed and chopped - this was hard for me to find, I had to go to 3 grocery stores - so if you have a Whole Foods or specialty market, it's your best bet. 
8 garlic cloves, minced (1/4 cup)
2 scallions, chopped
2 tablespoons fresh peeled ginger
2 tablespoons fresh lime juice
1 tablespoon grated lime zest (approx a lime)

Make your curry paste by mixing all your ingredients and grinding them all together. Start by mixing the coriander  cumin, peppercorns and salt together and then add remaining ingredients until you form a paste.  
When you've finished, they should look something like this.  Again, this can be stored in the fridge for up to two weeks. 
Or, when you're ready....Make your Stew - 
Stew Ingredients:
1 cup fresh spinach
2 cans of unsweetened light coconut milk (or for a richer flavor, use one unsweetened regular can of coconut milk and one light 
1 medium zucchini, chopped
1 small red pepper, sliced
1 1/2 - 2 pounds of chicken breast
3/4 cup fresh basil
coarse salt & pepper, to taste
lime wedges, basil and serrano chiles, for garnish

Puree your curry paste, spinach  and the coconut milk....
Spray your crockpot with nonstick spray, add chicken and pour your sauce over the chicken, cook on high for 4 hours.  Add zucchini, red pepper  and cook for another 2 hours, not to exceed 6 hours.  Serve over jasmine rice and garnish with lime wedges, basil and Serrano chili slices.  

So, again, I failed to take a pic of the final product.....and we (of course) devoured it all and have no opportunity to photograph it but I will next time! Trust me it's really good.  Really green but very tasty with a rich flavor!  Oh and if you love curry and have a special recipe, feel free to share - it's one of my new favorites! 


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