Chicken & Green Bean Curry
Another weekend in the books, and an entirely empty bag of pita chips on the coffee table. I bought thai bbq chicken kebabs and a container of roasted jalapeño hummus as an excuse to buy the pita chips on Saturday. That was my intention the entire time. When I want some carbs, I want some carbs.
I spent way too much time in the store today. I haven’t spent that much on food in a single trip in a long, long time. It felt…odd. I practically live there, you know? I’d say I’m there a minimum of three times a week. Most of the check out people know me by now. I finally picked up a few things that I’d been on the fence about getting for the pantry: chia seeds, maple syrup, and sesame oil. These are totally wants, not needs for me, but the want had gone on long enough. I use the reminders app on my phone and laptop so I can constantly update my lists, and these three items lasted a good month or two. At this point, I clearly want them. Most things never make it past a week.
I know I’ve mentioned how much we eat curry. It’s too easy. It’s a perfect meal in our house. Andrew gets spice and protein. I get a pile of vegetables. Everyone wins. He scoped out a new chicken curry recipe from a Men’s Health magazine. I’m always trying new curry recipes because I can never get it as thick as any of the local Thai spots do. I don’t understand what I’m doing wrong; it’s like their coconut milk is thicker. Someday I’ll master it. Until then, I’m content to keep eating the progress.
I changed up the original recipe slightly, swapping full fat coconut for the light and regular russet potatoes for the sweet. I added two jalapeños for more heat, too. Otherwise, things are made the same. It’s reinvigorated my love of fresh ginger, and I love the addition of fish sauce. I’ve been looking for an excuse to use some.
Inspiration: Men’s Health
Ingredients
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 1 large onion, sliced
- 1 1/2 tablespoons red curry paste
- 1 cup chicken stock
- 1 can full-fat coconut milk
- 1 large russet potato cut into 3/4″ cubes
- 1/2lb green beans, ends trimmed and cut in half
- 1 large chicken breast, sliced
- 2 chicken thighs, sliced
- juice of one lime
- 1 tablespoon fish sauce
- cilantro for garnish
- brown rice for serving
Preparation
In a large saucepan, heat the oil on medium heat. Add the onion, jalapeño, and ginger, sautéing until the onion is soft and translucent, about 5 minutes. Add the garlic and curry paste, stirring to break up the paste for a minute. Add the chicken broth and coconut milk.
Bring to a simmer before adding the potato. Give it a good 10 minutes to cook so it can soften all the way through. Add the green beans and chicken to the mixture. Cook for an additional 5-7 minutes until the chicken is fully cooked through. Add the lime juice and fish sauce. Serve over brown rice. Top with cilantro.
Okay so I actually really like a lot of the meals and recipes that come out of Women’s Health magazine… they are seriously good sometimes! and yes, stir frys are always just so good, aren’t they? Such a good fall-back. Fish sauce does indeed sound awesome in this.
I used to use a lot of recipes from Women’s Health, too! At one point, before I jumped back on the gym bandwagon, I was subscribed to five or six magazines at a time. I’d then proceed to read them cover to cover. Yes, I’m weird.
I love reading magazines (all types) from cover to cover! I am so wanna-be-shameless that I don’t have any subscriptions (besdies bon appetit). Instead every month I contemplate buying the new WH or whatever until halfway through the month when I finally just get it. So not intuitive that I’ll spend as much on two issues than if I would just get a subscription… sigh
Full-fat coconut milk might help thicken it up? Dunno–I’ve been on a curry kick, but Indian-style curry. Although, after this post, I think my favorite Thai place is now calling my name. I may have fish thawing in the fridge. I may get takeout instead anyway.
Love your idea for buying trendy items–make a long-term list. I tend to get all excited about something and then shortly realize, nope, I’ll never use that, and it costs $15 for a little tiny container.
I’m always using full fat (and just realized I left the coconut milk out of the curry recipe — hahaha whoops!) to no avail. My friend just turned me on to TJ’s coconut cream, saying that it helps thicken it up. I’m going to have to try that if I ever get to TJ’s again. That never, ever happens.
So glad I could inspire dinner. That fish can wait. This is why I never meal plan. I’m constantly going out on a whim.
The price alone is what kills me on some of these trendy ingredients. Do I really need goji berries and cacao nibs? I just can’t do yet. I look every time, in hopes of a sale or something, but nope. Not happening.
I saw that at TJ’s for the first time last weekend–and had no idea exactly what it was/was for. So pretty much the same thing as coconut milk, just thicker?
I always try to thaw something in the fridge over the day, but yeah, gotta admit that most of the time it ends up “thawing” for a day or two as I come up with new/more exciting ideas. Like Thai. Massaman curry. Ohhhh, the cashews!
You know how if you let a can of coconut milk sit [or put it in the fridge/freezer] the cream rises to the top? Well apparently it’s just a jar/can of all of the cream at the top.
Woah, now THAT sounds decadent. And like it would make for amazing curries. Or dessert. Mostly I’m just thinking dessert now…
Curry! OM NOM NOM NOM. Re thickness: is it possible that the restaurants are using coconut cream instead of milk? Not that I’ve seen a lot of that in stores…but maybe it’s worth a look.
I’m going to check it out when I see some assuming it’s not $9803483943 a can/jar.