MARK HILL - writer guy

MARK HILL - writer guy

Green curry chicken

This Thai-inspired meal is terribly easy to make. Yet it tastes a lot more fancy than it actually is.

Put together your ingredients. Some chopped up chicken, coconut milk, par-boiled cubed potato, snap peas, sliced bell pepper, chopped onion, green curry paste, some garlic, ginger, hot peppers, lime juice, salt, fish sauce, plus a good handful of fresh basil. Cashew nuts would have been nice, but I didn't have any in.



Put on some rice. I'll post how to make perfect rice another time. But for now, I'll just say to put away your pot and use a shallow pan to cook it like a paella. Sweat down your onions along with the spices. Add the coconut milk, lime juice and chicken. Bring to a gentle simmer and cook covered for about 10 -15 minutes.



Toss in your potato, veggies and basil. Stir, taste and adjust spices if desired. Leave covered for a few minutes until veg is cooked and potato warmed through. Serve with the rice. A little pickled daikon here adds a nice cool, sharp taste on the side.