Friday, 15 May 2009

Tyler's Green Curry Chicken

Ok, can we talk here? Foodie to foodie?
This is one of those dishes that makes me remember why it is that we love Tyler Florence so much (and no, it's not just because he is a cutie-patootie!). When Deb and I were discussing a cooking club where the participants could choose their own recipes to make, we could have picked any number of talented chefs. We chose Tyler because he had a wonderful variety of recipes available online and in his books, and Megan couldn't agree more. Each week we see the exciting range of cooking styles that he offers, something for everyone.
This week I made his Green Curry Chicken.. because chicken breasts were on sale and I had some green curry paste that wanted using up.. and we were so thrilled with the dish. My whole little house was perfumed with the exotic scent and we couldn't get enough of it.
I served it on a bed of basmati rice, a personal favourite, and had enough leftover for a couple of gourmet lunches. Who needs take-away?

Green Curry Chicken
Tyler Florence, Real Kitchen

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
2 green bell peppers, cut in 8 wedges each
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
4 tablespoons Thai green curry paste, recipe follows
6 kaffir lime leaves
2 1/2 cups unsweetened coconut milk
1/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves (I just had regular basil)
Fresh cilantro leaves
Lime wedges, for garnish

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

His online version of this recipe is a little different, and includes a recipe for green curry paste, in case you don't have any.

Perhaps I should garnish with basil after I season with black pepper!

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