I am very new to the world of Asian cooking. So new, in fact, that this is the first time I’ve made curry that didn’t come straight from a jar, though I love curries of all kinds. For my first attempt, I have to say I’m pretty proud of myself. It could have used perhaps a bit more of the curry flavor, but it was buttery and spicy and the chicken stayed tender and overall, I count it a success.
Even better, it’s pretty darned healthy, which has become a big concern (er, obsession) with me lately. I blame reading Morgan Spurlock and Michael Pollan. Whatever the reason, this dinner fit right in: fresh veggies, organic chicken, and brown rice–I even used light coconut milk, which didn’t seem to diminish the buttery effect I love so much in curry at all. Bonus!
Green Curry with Snow Peas and Chicken
(Recipe from Williams-Sonoma’s New Healthy Kitchen: Main Dishes)
- 1 T. olive or canola oil
- 1 T. green curry paste (My recipe called for 1 teaspoon. I used 2 teaspoons. I should have used more.)
- 2 small boneless chicken breasts, sliced thinly and cut into 1-inch pieces
- 1 tsp. asian fish sauce
- 3 T. chicken or vegetable broth
- 1 c. light coconut milk
- 1 small pasilla chili, seeded and sliced
- 1/2 lb. (about three cups) snow peas, ends trimmed
- 1/2 lb. button mushrooms, thinly sliced
- 1-2 c. cooked brown rice
Heat the oil in a wok or a large skillet. Add the curry paste, and heat, stirring continuously to break it apart and mix it with the oil, for about 45 seconds. Add the chicken, and cook, stirring and coating with the curry, until it’s mostly all white, probably about 4 minutes. Add the fish sauce, the broth, and a little bit of the coconut milk to kind of deglaze the pan a bit, and then add the rest of the coconut milk and the chili.
Let this cook over medium-high heat, stirring often, until the sauce reduces to about 2/3 of a cup. To me, it didn’t seem like it was it reducing at all, but when I looked at pictures, I realized that it, in fact, had. It didn’t really thicken up the way some other reductions do. At least not very much. So don’t worry if it doesn’t seem to be doing anything. It really is. Just let it cook for about 6 or 7 minutes and it should be a-ok.
Once it’s reduced, add the mushrooms and toss everything to coat them with curry sauce. Then add the snow peas and toss again. Let it all cook down for another 2 minutes or so, to let the mushrooms cook and absorb the good stuff, and the snow peas get a little bit softer. You can add a bit of salt and pepper to taste–I think it depends on how salty your curry paste and broth are to start with. I didn’t need very much.
Serve over rice and voila, curry.
One thing I discovered is how much I hate trimming peas. If anyone can invent a gadget to do this, I will buy it. It will make me happy. Trimming peas sucks and is crazy time consuming.
Curry, though, is fast and delicious.