Double green because the veggies are also green! Sticking with a theme here.
It's December now and I've been feeling a little like the Grinch - work has been crazy and sometimes there just aren't enough hours in the day to feel accomplished (both at work and outside of work). And when I'm overwhelmed I either turn into a crazy loopy person or a total grouch. This week has been the latter. LUCKILY this curry was able to brighten my spirits.
Best part about this? It can be done in 30 minutes so it's perfect for crazy busy times. I also tend to have most if not all of the ingredients on hand.
I'm not at a point in life where I make my own curry paste - I hope to get there someday but for now I'm a huge fan of buying it premade at the grocery store. Just look for green curry paste in the Thai section. If you're looking for a homemade curry paste recipe - this isn't it but here are a couple that might work:
Now that you've got your curry paste we can move along!
Here's a pic of the veggies I use: green pepper, broccolini, jalapeño, yellow onion. I thinly sliced the pepper, jalapeño, and onion. I just cut each broccolini stalk in half. You'll want to keep some of the stem. The package I buy actually calls it "broccoletti" which I noticed for the first time this week but I think they're wrong and I like broccolini better.
Anyways yay veggies!
My favorite part of this curry is (drumroll please) the broth! Green curry paste has a fantastic flavor to it that, in my opinion, centers around lemongrass. I love lemongrass. Also green curry has a slight but not overwhelming kick to it if you use the right amount. It'll clear your sinuses right up if you have a cold.
You can make this all in one pot if you like being efficient. (Other than rice). I like using as many pots and pans as possible when I cook so I used a pot for rice, a wok for chicken and veggies, and then finished it off in my Staub cocotte (the black pot in the picture above).
Like the veggies, I tried to cut the chicken breast very thin. It helps to cut at an angle rather than just vertically up and down. Gives you an edge.
Once the curry is done, pour it all over rice and top it off with basil and green onion! YUM.
This recipe makes 2-4 servings, depending on serving size.
1 cup low sodium chicken broth
1 cup light coconut milk
2 tablespoons green curry paste
1 inch fresh ginger, minced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 cup dry jasmine rice
1 chicken breast
1/2 green pepper, thinly sliced
6 broccolini stalks, cut in half long ways
1/2 yellow onion, sliced
1 jalapeño, sliced
salt and pepper to taste
2 garlic cloves, minced
For serving: fresh basil, diced green onion, fresh jalapeño
Cook rice according to package instructions, keep warm
In a medium sized pot, dutch oven or cocotte, warm up curry paste and ginger over medium heat until you can really smell it. Add a in chicken broth and coconut milk and bring to a simmer, add fish sauce and soy sauce and cover.
In a wok or large pan, stir fry veggies over medium high heat with a drizzle of vegetable oil and garlic plus salt and pepper to taste. After 3 minutes add chicken and cook another 8 minutes, until chicken is cooked through and veggies are softened but not mushy. Stir continuously so nothing burns.
Add chicken and veggies into the curry pot and cover to simmer for 5 minutes.
Pour curry into a bowl, add rice, top with fresh basil, green onion, and jalapeño. Maybe some crushed red pepper flakes if you're feeling extra hot!
You could easily make this in an instant pot by sautéing chicken and veggies first, then adding the broth ingredients. I haven't made it this way so I don't have exact instructions but If you are familiar with an instant pot I'm sure your guess is as good as mine.
I hope this bowl of curry brings you as much joy as it has brought me!
If you make this recipe let me know! Either comment here or share it with me on instagram @honeyibaked !