Another Day, Another Curry

Making the most of what I had – one chicken breast, cilantro, coconut milk, a yam, ginger, chilies, and water chestnut – it was time for another curry. Adapted from a Donna Hay recipe, this curry has a cilantro and onion base paste, cooked in coconut milk and stock, with only chicken and potatoes, perked up with lime. I like more variety, so I added a carrot and the yam ($1.81 at Stiles with onion and lime, milk is from Whole Foods, $1.19). For even more variety, I picked up some fried tofu and bamboo shoots from Chinatown ($4.46 with extra coconut milk and shrimp chips), which I didn’t end up using, wanting to keep the velvet-y texture of the curry. Thick and tangy, it redeems bland chicken and is suitable over rice.

Green Chicken Curry

-peel and chop 2 red potatoes, 1 carrot, and 1 yam, set aside
-chop 1 small red onion, place in blender
-mince 1T ginger, add to blender
-in the blender, add 1T fish sauce, 1 cup cilantro, and 2T oil, blend until smooth
-slice 1 chicken breast into bite size pieces
-heat paste in a medium size pot over medium high, about 1 minute
-add chicken, heat about 1 minute
-add 1 cup chicken stock, 1 cup coconut milk, and vegetables, cover and bring to a boil, let simmer for about 20 minutes until vegetables are cooked through
-if curry sauce seems thin, heat an additional 5 minutes, uncovered until sauce thickens
-add juice and zest of 1 lime, take off heat

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