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Made My First Spark Cookbook Recipe Today - Photos Included

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Wednesday, November 16, 2011

Green Chicken Curry

As many of you know, I have been fighting the flu, so I was craving something spicy, hot, and soupy. The meal I selected from my new Spark Cookbook was the Green Chicken Curry, on page 187.

First I placed a little more than half a cup of cilantro in my blender, and added the juice of one fresh lime and enough water to blend it together.

Then I sauteed diced and skinless chicken breasts. They were Amish raised chickens, organic - no hormones or antibiotics. I added onion because I didn't have shallots, and substituted a mix of mushrooms instead of peas. Asian mushrooms are supposed to enhance the immune system, so they seemed like a better choice this time. I omitted the yellow and green peppers because I am allergic to them. I think their freshness and crunch would be delightful in this recipe, for the green pepper eating world.

Once the chicken, onions, and mushrooms were sauteed I added Thai green curry sauce and coconut milk, bringing the mix to a simmer.

While the green curry chicken was simmering, I heated a package of precooked brown rice I got at Trader Joe's for times when I do not feel like or have time to cook brown rice. I placed the brown rice in the bottom of the bowl, added the lime/cilantro mix to the curry and ladled the curry over the rice.

I garnished it with a slice of lime and some sprigs of cilantro.

Then served it with a side of cucumber and avocado slices, which I drizzled a little of the cilantro lime mixture over.

If you have never had green curry, it is VERY different from the Indian curry normally associated with 'curry'. While it is spicy, it is much lighter in flavor. I like both curries, but I am especially fond of green curry.

The recipe was delicious and Mike absolutely loved it. I was pleased with the addition of the Asian mushrooms, and did not miss the peas. The one addition I would make to this dish next time is galangal, a Thai ginger that adds a freshness and zest to Thai curry dishes.

According to the recipe, a serving contains 248.6 calories, 31.4 g protein, 5.1 g total fat, 19.9 total cards, and 4.4 g dietary fiber.

It was the perfect dinner for me tonight, hot, mildly spicy, tasty, and nurturing.
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