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
Originally from the America's Test Kitchen Cookbook called Slow Cooker Revolution.
Also, a google search showed the recipe here: http://aspiringkitchenadventures.blogspot.com/2012/04/chicken-curry-in-hurry.html
Note that the above picture is from the blog listed above.
2 onions, chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons vegetable oil
6 cloves garlic, minced
2 tablespoons grated or minced fresh ginger
2 tablespoons curry powder
1 tablespoon tomato paste
2 15-ounce cans chickpeas, drained and rinsed
2 cups water
1 14-ounce can coconut milk
3 lb chicken thighs
12 ounces plum tomatoes, chopped
1/2 cup golden raisins
1 cup frozen peas
1/4 c fresh cilantro
lime, cut into wedges
Add oil, onion, jalapenos, garlic, ginger and curry powder to a microwave-safe bowl. Microwave 5 minutes or until onions are soft.
Transfer to mixture to slow cooker.
To slow cooker, add chickpeas, water and coconut milk. Stir and nestle the chicken in the mixture.
Cook on low for 4 to 6 hours.
Transfer chicken to a cutting board and shred. Return chicken to cooker. Stir in tomatoes, raisins and peas. Cook about 15 more minutes.
Serve over brown rice or quinoa. Garnish with cilantro and lime.
Hot Mama Notes: Note that this is not a quick and easy crock pot recipe. It's not unreasonable or anything, but it did take me an hour to get everything ready to put in the crock pot this morning. I was hoping to decrease that slightly by having everything out and ready last night, but I didn't chop since I wanted everything fresh.
I used regular raisins as the grocery store was out of golden. I used chicken breasts instead of thighs. I did not put in the lime or cilantro. I meant to put in the cilantro, but forgot at the end. I have decided that grating ginger sucks, and that from now on I will only mince it using the chopper - SO much easier.
Okay, dinner is over and our review is.... eh. This curry is good but not great. And with the amount of work it takes to make, my husband and I concur that the mediocre result is not worth replicating in the future. Alas!
Grade: B
A scan of the original recipe from the cookbook:
Ingredients:
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