Green Chicken Curry, Blue Apron

Original Recipe at: https://www.blueapron.com/recipes/green-curry-chicken-with-jasmine-rice-and-long-beans
Ingredients:

2 Chicken Breasts

1 Small Can Coconut Milk

1 Ounce Green Curry Paste

2 Cloves Garlic

1 Stalk Lemongrass

1 Bunch Cilantro

1 Lime

½ Cup Jasmine Rice

1 Bunch Chinese Long Beans 

Directions:

1. Peel and finely chop the garlic. Trim the bottom off the lemongrass until you reach the tender, pliable white core, then chop it finely. Next, trim the tops off the long beans and chop them into bite size pieces. Then, roughly chop the cilantro. Lastly, slice the chicken into thin strips. Set everything aside in small bowls.

2. Put 1 cup of water on to boil. Once boiling, add the rice, cover, and turn the heat down to low. Simmer the rice as you continue cooking.

3. Drizzle a little olive oil in a medium pan, and turn the heat to high. Add the chicken and cook until it begins to brown and is cooked through, seasoning with salt and pepper to taste.

4. Add the garlic and lemongrass to the chicken and cook for another minute. Next add the green curry paste, coconut milk, and long beans. By now the rice should be cooked. Remove the pot from the heat to rest with the lid on.

5. Cook the green curry mixture for another 6-7 minutes, adding water if it gets too thick. Plate the rice in a deep bowl and spoon the green curry on top. Garnish with some fresh lime juice and chopped cilantro. Enjoy!

Hot Mama Notes:  This recipe was very good.  But, a bit laborious.  Not the quick and easy dinner meal that I favor, since I am always late and running behind.  Tasty.  I am not sure if I will make it again any time soon.  Maybe when I have more ... time!  I used fresh green beans in place of chinese long beans, since that is what they had available at the grocery store.

Hot Mama Grade: A