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Curry is highly flexible and a great “clean out the fridge” dish. I like those kind of dishes. This version uses chicken as a protein and some fabulous veg, but the time saving little jar of garnet red curry paste is the clincher, You can, of course, make your own curry blend. Find about twenty spices, some chilis, perhaps some onion, hard to find kefir lime leaves and lemongrass, pound them together, saute and then begin the rest of the dish. Sound exhausting? Jarred curries are often such high quality that I have no qualms in using them and they’ve done the hard work for me.
Serves 4 2 medium chicken breasts 2T + 2t red curry paste (such as Taste of Thai) 2T olive oil plus more for sauteing 1 lime 1/2 sweet red pepper, thinly sliced 5 large cremini or baby portabella mushrooms, thinly sliced 1 small sweet potato, peeled & diced (optional) 1/2 c chick peas (optional) 1 c full fat coconut milk 1juice of 1 lime salt Garnish with any or all of the following: sliced scallions chopped mint, cilantro or basil leaves (Thai basil is great if you can fid ut) chopped cashews or peanuts shredded coconut Cut the chicken into bite size cubes. Combine 2T curry paste, 2T olive oil and juice of 1/2 the lime into a bag and “smush” together. Add the chicken in and toss until coasted. Let marinate in the fridge for about 30 minutes to an hour. The lime juice really helps to get a nice tender bite of chicken. After you’ve diced the sweet potato (if you're using), put in a dish in the microwave and cook for about 2-3 minutes to soften. You’ll finish them in the curry, but the microwave really helps the process along and it a great shortcut. Heat oil in a large skillet and once hot, add the chicken. Spread the pieces around in the pan so they can cook evenly and get a nice golden color on them. Turn to cook on the other side. After they’re cooked through, remove to a separate dish then immediately add vegetables into the skillet. After vegetables have cooked for about 3 minutes, add the 2 teaspoons of curry and just enough water to make it liquid enough to disperse easily throughout the vegetables. Add the chickpeas if using. When vegetables are cooked to your liking (I like my peppers a bit on the crisp side), add the chicken back in and add the coconut milk. Salt to taste. Stir everything together, cook for another 2 minutes to thicken up the coconut milk, squeeze over a bit more lime juice and top with your garnishes of choice. If you choose to serve with Cilantro Lime Rice, the recipe follows. Cilantro Lime Rice 1 cup jasmine rice 1 Tablespoon olive oil 2 1/4 cup water 1 teaspoon salt 1 lime, juice & zest 1 Tablespoon butter (optional) handful of cilantro, chopped I like to saute the rice in the olive oil in a saucepan over medium heat for about 60 seconds like you’re going to make a risotto, but then add the water and salt. Bring to a boil, then reduce the heat to as low as it will go, cover and let it go for 8 minutes. Turn off the heat, uncover, add butter if using, the juice and zest of the lime and cilantro. Perfect lime cilantro rice.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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February 2025
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