You know how in the movies when sexy or intense scenes flash across the screen, they’re mimicking flashing thoughts in our brain? That totally happened to me today. I was in the garden, waist-deep in weeding, when vivid thoughts violently interrupted my psyche, making me dizzy and nearly blind.
You see, there is an issue here. They weren’t erotic or untamed thoughts at all. They were thoughts of curry. You guys, CURRY.
Bam! Succulent chicken.
Boom! Fragrant curry paste.
POW! Silky coconut milk.
YOWZA! Fresh lime and cilantro.
We can say it together. I need to get a life.
Green Chicken Curry with Pineapples and Cherry Tomatoes:
What it took for 4 servings:
* 1 pound chicken thighs, cut into bite-sized pieces
* 2 cups chopped pineapple
* 1 cup cherry tomatoes, halved
* 1 (14 oz) can coconut milk
* 1/2 cup chicken broth or water
* 1/4th cup green curry paste
* 2 Tbs. brown sugar
* 1 tsp fish sauce
* juice and zest from 1 lime
* fresh cilantro for garnish
* fresh basil for garnish
* 2 cups cooked basmati rice
Shake the coconut milk can before you open it. Heat a medium skillet over medium-high. Add 1/2 cup of the coconut milk to the pan. Simmer for about 4 minutes, reducing by half. Add in the curry paste and whisk for 30 seconds. Add the water or broth and whisk another 30 seconds.
Add the chicken, brown sugar and fish sauce. Simmer 7 minutes. Stir in the pineapple and cherry tomatoes. Simmer 1 more minute, or until the chicken is cooked through.
Spritz with lime juice and zest.
Serve curry over basmati rice and topped with cilantro and basil.
I mean, you can see how this would affect someone, right?
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