Friday, October 21, 2011
Quick dinner: green curry and brown rice
I finally got my hands on a couple of big tubs of curry paste, one red and one green. Where did I find them? WalMart of all places. And they were super cheap.
This was a quick dinner I threw together the other night. It was delicious and took less than 30 minutes.
If I were to buy ingredients especially for this, I think I would have used cashews instead of peanuts, and I would have added water chestnuts.
I think it would also be good with a piece of white fish or some shrimp and peapods.
1 can coconut milk
2-3 TBS green curry paste
2 cloves garlic, minced
1/2 medium onion, diced
2 TBS oil
1/3-1/2 cup stock
1 red bell pepper, thinly sliced
1 can bamboo shoots
1 cup spinach leaves, chopped
1/3 cup peanuts
1 1/2 cups cooked chicken, cut or torn into bite-sized pieces (I used two chicken thighs and it was a perfect amount)
cilantro to garnish
Heat garlic, onion and oil until fragrant. Fry curry paste with the garlic and onion, then add stock slowly to help break up the paste.
Add the pepper, bamboo, chicken and spinach and stir to cover with the curry mixture.
Slowly add the coconut milk and stir until completely combined. Heat 5 to 10 minutes more over medium heat.
Add peanuts for the last 5 minutes.
Serve over brown rice and top with chopped cilantro for garnish.