Green Curry Chicken
This recipe was inspired by a dish that we eat at one of our favorite restaurants in the Washington DC area, Rasika. After enjoying it there several times, I decided it was time to try it out at home. I searched the web for ideas as to the proper seasoning and soon landed on my own version. It is not going to put Rasika out of business, but, my family has been loving it for years now. It is a reasonably quick and easy dinner to make with herbs that are easy to find at any store. I hope you enjoy it as much as we do!
Ingredients:
3 cups cilantro (use leaves and stems for extra nutrients)
2 cups mint (leaves and tender stems only – some are too woody)
1-3 jalapenos (we like it spicy and will add 2-3. I find that the sauce mellows with cooking so do not be afraid to go a little bit spicy)
5-6 garlic cloves (depending on size)
1/3 cup fresh lemon juice
1/3 cup water
1 onion, finely chopped
2-3 lbs. boneless, skinless chicken thighs, cut into 1” pieces
Avocado oil
1 Tbsp. turmeric
1 tsp. cinnamon
1 tsp. ground cardamom
1/8 tsp. ground cloves
1 can unsweetened canned coconut milk
Kosher salt
Basmati rice, for serving if desired
Directions:
In the blender, combine cilantro, mint, jalapeno, garlic, lemon juice and water and puree until smooth. Set aside.
Heat a large deep skillet (at least 3” deep) over medium heat. Once hot, add oil then onions and a sprinkle of kosher salt. Cook, stirring frequently for 3-5 minutes or until dry and translucent.
Add the chicken and turmeric, raising the heat to medium high and cooking, stirring occasionally, until golden brown in spots, about 7 minutes.
Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, stir to combine, and bring to a boil. Once at a boil, turn heat down to medium/low and simmer until the sauce is slightly thickened and the chicken is tender, about 30 minutes. Serve with basmati rice and enjoy!