My friend Maggie is also participating in the Iron Chef Blogger Challenge. Since she doesn't have a blog, I'm posting her blog for her. I've known Maggie since we both were going to school in Knoxville. She's super fun and lives in Huntsville now with her husband, Michael, who is also pretty great. So, I think that's enough bio for now, onto the curry!
Chicken & Vegetable Curry
1 can coconut milk
Like 14 thousand tbs of green curry (because I made the mistake of buying tyling from the grocery store)
3 chicken tenderloins (cubed)
1 small onion
2 small potatoes (parboiled for 4 minutes)
½ cup green peas
At least 2 tbs brown sugar
1 tbs fish oil
Chili paste
Lime juice
Fresh basil
Salt to taste
In one saucepan, combine the coconut milk, green curry, fish oil, and brown sugar. Bring to soft boil and stir occasionally for 10 minutes. Season additional curry, sugar, & optional chili paste & lime juice to taste.
In a small amount of oil, sauté the chicken, onions, and parboiled potatoes. When browned, add the sauce and simmer whole dish for additional 5-10 minutes.
Garnish with fresh basil & serve on jasmine rice.
This was just okay – I’ve made curries before but bought the paste from asian grocery stores. I mark against this recipe based on my chosen ingredients. It really needed the chili paste, lime juice, sugar, and salt desperately.
- Maggie
Chicken & Vegetable Curry
1 can coconut milk
Like 14 thousand tbs of green curry (because I made the mistake of buying tyling from the grocery store)
3 chicken tenderloins (cubed)
1 small onion
2 small potatoes (parboiled for 4 minutes)
½ cup green peas
At least 2 tbs brown sugar
1 tbs fish oil
Chili paste
Lime juice
Fresh basil
Salt to taste
In one saucepan, combine the coconut milk, green curry, fish oil, and brown sugar. Bring to soft boil and stir occasionally for 10 minutes. Season additional curry, sugar, & optional chili paste & lime juice to taste.
In a small amount of oil, sauté the chicken, onions, and parboiled potatoes. When browned, add the sauce and simmer whole dish for additional 5-10 minutes.
Garnish with fresh basil & serve on jasmine rice.
This was just okay – I’ve made curries before but bought the paste from asian grocery stores. I mark against this recipe based on my chosen ingredients. It really needed the chili paste, lime juice, sugar, and salt desperately.
- Maggie
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