Week 54, Recipe 3: Green Curry with Chicken & Veggies

NOTES

• We love curry. Visit an Asian grocery store to get the curry paste. It's inexpensive and much better than what you can find in your regular grocery store. If you don't like it spicy, add less paste. I usually add 3 tbsp of paste in our curry dishes but we like it spicy.
• I have some powdered yellow curry powder that I use for the kids' curry. It's not too much extra work, just a second small saucepan.

INGREDIENTS

• 1 lb boneless chicken thighs, cut into bite-size pieces
• 1 red pepper
• 1 bunch green onions
• Other veggies of choice - chopped bok choy, green beans, etc.
• 2 medium potatoes, peeled and cubed
• 1 can coconut milk (not regular)
• 3 cloves garlic, peeled & grated or minced
• 1 tbsp ginger, peeled & grated
• 1 tbsp sugar
• 1-3 tbsp green curry paste
• 2 tbsp flour
• 1 c. chicken broth
• cooking oil
• 2 tbsp soy sauce, divided
• 1/2 c. chopped cilantro, for topping
• Crushed peanuts, for topping
• Hot, cooked jasmine rice

DIRECTIONS
1. Season the chicken with salt and pepper and chop into bite-size pieces. Top with 1 tbsp soy then 2 tbsp flour (in a ziplock bag).
2. Heat oil and cook chicken, without disturbing, until browned. Remove to a small bowl.
3. In a small bowl, whisk 1 tbsp soy, coconut milk, and curry paste.
4. In the same skillet, saute pepper, green onions, and any other veggies you're using (if any).
5. Add ginger and garlic and saute 30 seconds more.
6. Return chicken to pan, add potatoes, coconut mixture and broth.
7. Simmer 20 minutes or until potatoes are tender. Serve over jasmine rice and top with crushed peanuts and/or chopped cilantro.