Exotic Green Curry Chicken, Tofu and Chickpeas with Coconut Forbidden Rice
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Author: Renée S. Status: published Published: May 07,2009 license cc-by-nc-nd tags: healthy, recipe, From Renée's Kitchen, recipes, interesting, explore, interestingness, CulinaryArt, lactosefree, milkfree, savoury,
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Share on TwitterI had a can of coconut milk sitting in my pantry for the last while that I rediscovered when I was packing during my move to my new place. Finally succumbing to the temptation of using my package of Forbidden Rice, I decided to cook some of the rice with the coconut milk to make a sticky rice sort of snack. Following the package's instructions and substituting 1/2 cup of the water asked for with the coconut milk, the rice came out still a little too hard. So I decided to make this meal out of it.
I cooked more rice, but this time short grain brown rice and nearing the final boil/steaming stage, I added my day old Forbidden rice. I let that steam cook until the rice was done (about 15 min).
While I started the brown rice, I pan fried a half large Vidalia onion cut into large chunks, until translucent and aromatic. Then I pan fried about 2 cups of halved (if they were large) baby red skin potatoes. When the potatoes took up a nice crust, I added 1.5 cups cubed chicken breast and seared those for about 1-2 min.
I added 3 tablespoons of Thai green curry paste and stir fried the above until fragrant. I added about 3/4 cup chicken broth to deglaze the pan before adding 1 large can of drained chickpeas.
Letting this whole mixture come to a boil and reduce slightly, I followed this up by a 1/2 can of coconut milk (the remainder of what I had used to for the forbidden rice the day earlier) and allowed the whole thing to simmer for about 10 min while I tended to the rice.
I added 1 cubed bosc pear to the pot and allowed things to simmer for 1 min before adding about 2 cups of frozen veggies (broccoli, peppers, string and snow peas, water chestnuts, mushrooms). Allowing this to heat a bit until amost to the boil, I added 1 package of cubed silken firm tofu and let the whole pot simmer for an additional 5 min.
Yummy spicy savory green curry with nutty rice. :) The chunks of pear were lovely since they contrasted the spicy curry with sweet creaminess (a bit grainy, but you know what I mean). The tofu addition was nice too, because they almost gave the mouth a break from the overload of flavours going on in this dish.
