Tuesday- Green Chicken O'Curry

I hear what you're thinking, "Curry isn't Irish." I realize that, but you can only plan on eating so much meat and cabbage in one week. This is America and I can interpret a holiday however I want! At least it's GREEN!

Adapted from Clean Eating

Chef’s Notes : We have finally done it! SmithCale said it is so! We have recreated authentic curry flavor found in a restaurant at home! I’ll tell you the secret, but you have to promise to not tell anyone. You should just send them to the blog to read it  . The secret: Using a Wok & Wok Oil. Don’t forget when other people ask your secret…I’m watching you! (Not really, I’m too busy working, training, cooking and drinking hot tea).

Plan of Attack:

1. Cook rice

2. Prep veggies/ chicken

3. Wok & Roll

Ingredients for 2:

½ C jasmine rice, cooked according to package directions

2 tsp wok oil

3 tsp green curry paste

2 carrots, cut diagonally

½ C snow peas, trimmed

1 boneless, skinless chicken breast, cubed

½ C coconut milk

1/3 C chicken broth

Healthy squeeze of squeezy basil

1 tsp fish sauce

1 tsp brown sugar

1 green onion, cut diagonally

Instructions:

1. Heat wok oil in wok to medium-high heat
2. Add green curry paste and cook for 45 seconds, stirring constantly
3. Add coconut milk and chicken broth, stir until smooth, and bring to boil
4. Add chicken, reduce heat and cook 2 minutes
5. Add snow peas and carrots; cover and cook 4-5 minutes
6. Stir in basil; simmer 1 minute
7. Turn off heat and add brown sugar and fish sauce
8. Enjoy with jasmine rice!

Food for Life,

the SupperSmiths, forging one meal at a time