When I introduced this plate of green chicken curry with vegetables and rice at home, my boyfriend refused to accept that it was really curry. We have the concept too closely associated with the color yellow, that of the typical chicken curry, and we forget that it really curry It is a word that refers to a mixture of spices, which can be of more colors and aromas, as in this case. Although I have a hard time putting aside my beloved turmeric, this spoon dish is also delicious.
The easiest is to buy directly green curry paste and fry it with other aromatic ingredients, such as ginger, garlic and more spices. The vegetables can be changed for others to taste or seasonal, and the level of broth is also adjustable.
On occasion I have used vegetable oatmeal or rice cream and it is also very tasty, but I love light coconut milk in these dishes.
Prepare all the ingredients. Peel the ginger and garlic cloves and chop with a knife. Lightly peel the carrots and the turnip and chop into not very large pieces. Dry the chicken with kitchen paper, bone if necessary, remove excess fat and cut each thigh into two pieces. Season and reserve.
Heat a little olive oil in a pot or pan and brown the garlic with the ginger for a minute. Add the spices and curry paste and stir for two more minutes, over medium heat. Add the coconut milk and let it take on the flavors well, without boiling. Add the vegetables, season with salt and pepper, cook for a couple of minutes and also add the chicken.. Stir gently, bring to a boil, cover and lower the heat. Cook for 30-40 minutes.
Add the rice and the broth or water and let it simmer, uncovered, until the rice is ready. Check that it is not too dry and adjust the texture to taste, covering if reduced too much. Remove from the heat, add a handful of chopped spinach, letting them cook a little with the heat. Give a hit of black pepper and serve with the parsley or cilantro, a splash of lime or lemon juice and the rest of the spinach.
Aroy-D Green Curry Paste – 400 G
With what to accompany the green curry
If you prefer, you can prepare the white rice separately to serve as a garnish for this chicken green curry with vegetables. Serving good portions, it is a very complete, nutritious and comforting single dish, which can be prepared in advance and carried in a tupperware.
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