Thursday, May 24, 2007

Green Chicken Curry | Everyday Food

I knew when I got the latest issue of Everyday Food this week and found this recipe among its pages that I would make it before the week was over. Another thing I now know is, I'm a pussy, or at least I have pussy lips because this recipe burned the lips off my face.

Remember the chicken enchiladas with green sauce that I made a few weeks ago and how I complained about how hot they were and that I needed to drink multiple glasses of water while I tried to eat one freaking enchilada? Well, this blows the shit out of those. As I ate it, my mouth burned and my nose ran and I just couldn't take it anymore. The thing that sucked is it tasted so good, I just couldn't handle the heat. CB had two helpings, he said he loved it, and he loved the flavor, but I knew once I saw the beads of sweat break out on his forehead that his typical third helping would never happen, it was also at this point that he abandoned his glass of wine, reached across the table and grabbed my glass of cold water and chugged it. When done he simply said, "that shits hot."

The recipe calls for 1 to 2 tablespoons of Thai green curry, I think I used closer to two tablespoons, a mistake I will not make again. The next time I make this, I will use 1 tablespoon or less in order to actually be able to ingest it. If you don't know what Thai green curry is, it's not curry powder, its a mixture of Chile peppers (hence the heat), coriander and apparently other ingredients that heighten the "hotter than the hinges of hell" properties of the paste.

Recipe: Green Chicken Curry Everyday Food June 2007 Issue
1 cup long grain white rice
1 tbsp corn starch
1 can (14.5 oz) reduced sodium chicken broth
2 tbsp vegetable oil
12 ounces green beans stems removed (i used snow peas)
1 medium onion halved and sliced 1/2 inch thick
1 to 2 tbsp Thai green curry paste
4 roasted chicken breasts cut into 1 inch pieces
1 can (14.5 oz) coconut milk (i used reduced fat)
1 cup torn fresh basil leaves
2 tbsp fresh lime juice (i used the zest of the lime too)
coarse salt

1. cook rice according to package instructions. meanwhile place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken broth until smooth (reserve remaining broth). set aside.

2. heat oil in a large skillet over medium heat. add green beans and onion; cook tossing frequently, until they begin to soften, 5 to 7 minutes.

3. add curry paste to green beans and onion in skillet. cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.

4. add basil and lime juice (and zest). season with salt stir to combine; serve over rice. WITH A BIG GLASS OF WATER.

Rating = So (FUCKING HOT) Damn Good


Patricia Scarpin said...

B, I have tears in my eyes - I'm sorry but this is so funny!

A friend of mine went through a problem once when he decided to eat "acarajé" (a very typical dish in Bahia) for the first time. The woman asked him if he preferred it "hot or cold" and he though she meant the temperature. He asked of it hot and his tongue almost fell down. :)

Your dish looks very tasty, I love rice.

wheresmymind said...

Fancay redesign!

sandi @ the whistlestop cafe said...

Lesson learned...take anything B makes and cut the hot in half!

Sally said...

Hi there --
I get Everyday Food as well and made Green Curry the other night. I found your site searching for the recipe (expecting to get a result from, but alas, no) to copy into my notes that I keep...

It's funny yours was too hot! I ended up adding a bunch of red pepper to spice mine up, since I found it too bland. I also used 2 full TB of my curry paste...I'm betting the brand you used is more my speed.