As you savor each forkful of this coconut curry chicken over quinoa, you’ll be surprised with the tenderness of the chicken, the texture of the peas, the sweetness of the red onions, and the creaminess of the coconut milk. And… oh yes, the slight spiciness of the Thai green curry that lingers on your taste buds with this quick and nourishing dish.
I usually cook enough grain that will last for four or five days. This week I cooked a pot of quinoa, and prepared different toppings each night. You can also serve this alone and make it a one pot meal without any grain.
Coconut Curry Chicken
1/2 skinless, boneless, range-free chicken breast, cubed
1 cup organic frozen peas, defrosted
1 cup coconut milk
1 cup red onion, diced
1/4 cup cilantro with stems, chopped
1/8 teaspoon Thai green curry
2 tablespoons of grass-fed raw butter, or grass-fed ghee, or coconut oil
First melt about a tablespoon of grass-fed butter, ghee, or coconut oil in a frying pan. Saute the chicken. Wait and let it saute before you toss it so that it browns slightly. Then continue tossing and waiting. Keep waiting to seal in those flavorful juices.
Now, here’s the secret to tender, moist chicken breast-remove the chicken from the pan while the chicken is still slightly pink. I know. Don’t worry. It will be recooked later.
Add one tablespoon of fat and saute onions until translucent. Add more fat if needed.
Mix Thai green curry and coconut milk in a bowl. Add to onions. I’ve used canned coconut milk previously, but I’ve found two better alternatives. The coconut milk I presently use is Tropical Traditions’ Coconut Cream. I add filtered water to it to create the thickness I desire. I recently read in The Nourishing Gourmet‘s recipes for fresh coconut milk which I’ll try next time. Cover and let simmer for about three minutes.
Add chicken. Cover and simmer for about two to three minutes. Toss with scrapings from the bottom of the pan. Mix all the delicious bits from the bottom of the pan with the chicken, onion, and coconut milk.
Add peas. Simmer until cooked through.
Serve on top of quinoa or your grain of choice. Garnish with cilantro.
Modifications: For more servings, double each ingredient; for protein-types, use dark meat and increase amount; for carb-types eliminate peas and increase onions and add celery; vegetarians use tofu, onions, celery, and a grain to complete the amino acids. You can increase the amount of curry to suit your taste. I used an eighth of a teaspoon so that it would provide some heat yet not overpower the other ingredients. Salt may also be added.
We’ll investigate the benefits of curry, onions, and quinoa in future posts.
Copyright 2009 by Nurturing Wisdom