I have been super obsessed with curry lately. Any and every color and variety of curry, I’m into it – gimme, gimme, gimme. Since my love affair was getting expensive via lots of takeout I thought I’d try to whip up a recipe at home. I randomly chose Thai Green Curry paste, which is made up of: green chili, onion, lemon grass, garlic, sugar, salt, tamarind, coriander, cumin, kaffir lime leaves and birds eye chili – HELLO, YUM! Dave and I ended up really loving this dish and I don’t think I’ve even ever seen Dave eat curry, so I kind of feel like a super hero. Love discovering new favorites. #winning
Prep Time: 5 Minutes
Cook Time: 45 Minutes
1 tbs green curry paste
1 14 oz. can coconut milk, unsweetened
1 tsp salt
1 chopped red pepper
1 chopped yellow pepper
1 lb chicken breasts
1 tbs chopped parsley*
1 jalapeno, sliced
2 cups rice
*this was all I had in the house, most recipes use Thai basil, which would be delish too!
First, preheat the oven to 350 degrees. Bake the chicken for 30-45 minutes depending on how big the pieces are, until cooked through. As the chicken cooks prepare the rice, I use instant, but whatever you prefer. Then in a large sauce pan on medium heat, combine the green curry paste, the coconut milk and the salt. Heat through until a soft boil begins, then throw in the chopped peppers. Turn down to a low simmer and cook for about 8 minutes. Remove the chicken from the oven and slice into bite-sized pieces and add to the saucepan, mixing everything together well so the chicken is coated and grabs up some of that curry goodness. That’s it! Now just dish out!
Spoon out a good helping of rice and top with the curry sauce, chicken and peppers. To finish off, I topped with some chopped parsley and fresh sliced jalapeno for some spice. I couldn’t believe how easy this was to throw together, and it tastes just as good – if not better than the take-out versions I’ve been eating up. Woo-woo!