Sunday, February 8, 2009

Thai Dark Green Curry

I call it dark green because of all the spinach. I added at least a pound or two of dark, leafy green spinach because hey, curry is an excellent way to eat vegetables! The vegetables end up tasting like the sauce instead of their somewhat unexciting selves. And, spinach is so much easier to eat when it's melted down into soft nothings!

And if you need a good way to cook chicken, simmering it in coconut milk-based anything is a terrific idea to make it tender and juicy.

This was really easy to make, too.

1 can Thai Green Curry with vegetables (bamboo, mushrooms, baby corn, etc.)
6 Garlic
1 Onion
1 red hot chile
chicken breast, cubed
hard tofu, cubed
3 small Red Bell Pepper
6 extra large, dense, heavy mushrooms (I think mine were shiitake)
3 carrots
1-2 pounds spinach, chopped
1 bunch parsley, chopped

soy sauce
dashi (fish-based)
chili powder

  1. Sweat a whole lot of garlic and a whole onion.
  2. Start with a can of Thai Green Curry.
  3. Add all remaining ingredients
  4. Stir and let simmer. Serve over rice.
It turned out tasting a LOT better than it looks. I ate it with a sweet potato I steamed with the rice to cut down on the spiciness. I made the mistake of adding too much chili, because I didn't realize that (duh) the canned curry was Thai and therefore SO HOT you could barely taste the curry behind the pain.

Next: Banana Pudding!

No comments:

Post a Comment