I got the idea for this curry from a comment made on a recipe from The Splendid Table newsletter, in which they mention making a green curry with cilantro and coconut milk. I had plenty of chicken and spinach on hand as well, so I added that to make the dish really hearty. It was most excellent!
canola oil
1/4 onion, sliced thinly
1 jalapeno, minced
2 cloves garlic, minced
1" fresh ginger, minced
1 t cumin
1 t coriander
1 lb boneless, skinless chicken breasts, cut into thin strips
1 (14 oz) can unsweetened coconut milk
1 1/2 cups chicken broth
2 T fish sauce, or to taste
sea salt to taste
couple handfuls fresh baby spinach leaves
fresh lime juice to taste
handful fresh cilantro leaves
hot cooked white rice
Heat a large saucepan over medium heat and add a little oil. Saute the onion and jalapenos for a few minutes to soften. Stir in garlic, ginger and spices and cook another minute or so.
Add coconut milk, chicken broth, fish sauce and salt and bring to a simmer. Add chicken. Stir together and simmer over medium low heat for 10 minutes.
Stir in spinach and cook another 5 minutes, or til spinach wilts.
Remove from heat and stir in lime juice and and cilantro.
I served the curry with white rice.
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Comments: 48
Where's the corn? :o)
But yes to the corn!
And corn is golden and sunny and bright!
Peas are greyish and mushy and taste horrible!
Peas are only gray and mushy when canned, frozen and fresh peas are yummy