Green With Curry. I Mean Envy. I Mean Curry.

We’re in the depths of Fall and nothing could be more crisp or colorful. I love my drives around town, especially when the sun rays split through tree branches and radiance bounces around from leaf to leaf, blinding me. Ok, I don’t love the blinding, but I love the color! Each year when the comfort of the Fall season sweeps the streets, my love for Nigella Lawson surfaces, in full force. Something about her comfort food recipes, comfort food voice (huh?) and comfort food looks (what?) makes me giddy. I’ll just say it. I have a crush on Nigella Lawson. If you have no idea who she is, do a quick google image. You’ll be on board in a nanosecond. Needless to say, she’s the queen of cozy, the ruler of comfort, the president of sensual cooking. And she has a great curry recipe.  And I love her.


Green Chicken Curry:

What it took:

* 2 Tbs. canola oil

* 3 Tbs. scallions, finely chopped

* 4 Tbs. green Thai curry paste

* 2 pounds chicken thighs, cut into strips

* 1 14 oz coconut milk

* 1 cup hot water or chicken stock

* 1 Tbs. fish sauce

* 1 cup frozen peas

* 1 cup frozen shelled soybeans

* 1/4 cup fresh chopped cilantro

* Juice from half a lime

* cooked rice or rice noodles

In a large saucepan, heat the oil. Throw the scallions in and let them sizzle for a couple of minutes. Then put the curry paste in and stir around with the wooden spoon, dodging the little pops and cracks of oil potentially spewing toward your eyes. Add the chicken pieces and mix them all up in the curry to coat. Let them saute for a good two minutes or so. Add the coconut milk, the water, the fish sauce and the soybeans. Cover and simmer for about 10 minutes. Then add the peas and simmer for about 3 more minutes. To serve, put some rice or noodles (I used pad thai noodles. It’s all I had on hand) in a bowl and spoon the curry on top. Sprinkle with cilantro and spritz with lime juice. Then go google image Nigella Lawson again.

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