Posts Tagged ‘rice’

Green Curry

January 19, 2010

The week is flying by and my schedule is pretty much maxed out. I love being busy, but sometimes you just need to take a bit of time to chill out and take a break. As my yoga instructors often say…just let go of everything and breath. 

Tonight we’re going to go see Tegan and Sara (love them!), but I wanted to cook up a little something something before heading out. I made a super quick chicken green curry that I thought was pretty amazing. I can’t take full credit for it, because I did get a little help (ok…maybe a lot of help) from the Thai section in the grocery store. One day, when I have my dream kitchen, I will have every spice out there organized perfectly so that I can make everything from scratch (such as curry paste). I’m using that as my excuse, at least this time.

But honestly, I often order green curry at Thai restaurants because I love it so much, but making it tonight (with my store-bought helpers) tasted just as good…if not better. In the time that it takes you to cook rice, the dish is ready!

Chicken Green Curry

  • 1 can coconut milk (I used the reduced fat one)
  • 2-3 tbsp green curry paste (you can get this in the Thai section in the grocery store)
  • 1/2 cup chicken broth
  • 1 tbsp brown sugar
  • 1 clove garlic, minced
  • 1 tbsp ginger, minced
  • 1 red bell pepper, julienned
  • 1 big handful of green beans
  • 2 chicken breasts, sliced

Start by getting your rice going (I used Jasmine tonight). Then, bring a pot of salted water to a boil and blanch the green beans. They will start turning a super bright green colour after about 4 minutes. Once they are at this stage, fill a bowl with cold ice water, drain the beans and shock them in the cold water. This will stop them from cooking and keep them bright green.

In a frying pan, heat about 1 tbsp of oil and add the garlic and ginger. As soon as you can smell them, add the chicken and cook through. Add the coconut milk, green curry paste, chicken stock, brown sugar and simmer for about 10 minutes. About 2 minutes before serving add the peppers and green beans. Et voila!

Time for me to go rock it out!

Opa!

January 2, 2010

It may be minus 20 degrees out there today, but it was a summer inspired dinner chez moi tonight!

You see…winter and I don’t always see eye to eye.  Today, I got really angry at the cold winds, salt stained roads and bitter air. Yes, I am Canadian, and yes we have had a pretty “mild” winter (so far), but I’d be lying if I said I don’t complain about it. I do.

How long until summer again?

My day started off with my mom dropping off my kitty cat (she’s been vacationing at my dad’s for the past month) and also brought us a bag of fresh chicken. I packed and froze most of it, but did set some aside for dinner. I decided to whip up a quick and easy Greek inspired marinade so that I could grill up some souvlaki later on. Living in a condo, I don’t really have a grill, or a bbq, but improvised a summer fresh meal quite easily. This brought us a little bit of sunshine on this beautiful winter day (I write this with a bit of sarcasm).

Chicken Souvlaki

  • 2 chicken breasts, cubed
  • 2 tbsp extra virgin olive oil
  • 3 tbsp plain yogurt (sour cream also works well)
  • 1 tbsp lemon juice
  • 1 tbsp dried oregano
  • 1 clove garlic, chopped
  • Salt and pepper, to taste

Mix all the marinade ingredients together and coat cubed chicken. Refrigerate for a minimum of 2 hours. The longer the better.

Soak wooden skewers in hot water for 20 minutes and then skewer the marinated chicken. Heat oven to 350 degrees.

In a frying pan, heat a bit of olive oil on high. When hot, add chicken skewers and turn to brown all sides. Finish cooking in the oven (about 10 minutes). Be careful not to overcook. Dry chicken is the worst!

I also marinated some chopped bell peppers and onion in our favourite salad dressing, mixed with a bit of bbq sauce for sweetness. I skewered and cooked these in the oven with the chicken and finished them off by putting them under the broiler for a few minutes to get some extra colour.

I cooked my rice in chicken broth, instead of water and added about a tbsp of lemon juice for extra freshness.

Opa!