Green Curry Chicken, Coconut Rice & Shishito Peppers

Tonight I decided to treat my hubby to a homemade Thai dinner. Both R & I absolutely love Thai food, it’s one of our favorite cuisines.

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We usually cook during the week and eat out on week ends most of the time. It’s a healthier and fun activity for us as we both love cooking. One of the best things you can do with your SO is to cook together. There’s something super sexy about making food and getting a little messy together!

So on the menu tonight: roasted shishito peppers with soy sauce as appetizers and green curry chicken as main and coconut rice for a side.

These recipes don’t need much cooking skills and about 30 min all together between preparation and cooking

The shishito peppers cook real fast so start cooking them 5 min before the others finish. The peppers can be found in normal supermarket not necessarily ethnic ones. I usually find them in prepackaged small bags.

Shishito peppers

To cook the Shishito you need:

– about half a pound of Shishito

– half of a lemon

– 2 tsp Sake

– 1 tbsp Soy Sauce

– 1 tbsp Canola oil

Start by heating the oil in a pan, then add the shishito peppers. Coat them well in oil and cook for about 3 minutes or until they roast well (beware they pop). Don’t be afraid if they get a little burned as it will give them a great flavor. Squeeze the lemon and stir well and add the sake. Cook for a minute. Then add the soy sauce and coat the peppers well. Cook for another minute. Then place the shishito on a serving plate. You should eat them as soon as they’re done as they are best eaten hot.

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Coconut Rice (for 2):

– 1 Cup Jasmine Rice

– 1/2 can coconut milk

– 1/2 cup chicken broth

– Salt to taste

Caramelized coconut and Onion topping (optional):

– 1 tbsp canola Oil

– 1/2 cup onion sliced in wedges

– 1/2 cup shredded coconut

To cook the rice, rinse it with cold water, then put in a sauce pan with the coconut milk, chicken broth and salt. Cook on medium to high heat for about 10 minutes or until the rice is done. If you need to add more liquid just use broth instead.

Now for the deal maker, the caramelized coconut and onions. These babies are delicious. I really advise you to add them to your rice.

Heat the oil in a pan then add the shredded coconut and onion wedge and cook until they caramelize.

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When the rice is done, move it to a serving plate, add the caramelized coconut and onion on top for a crunch and depth of flavor. I am sure you’ll love ’em!

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Now for the main dish, green curry chicken! You need:

– 3 tbsp green curry paste

– 2 tbsp canola oil

– 1 pound chicken cut into medium cubes

– 1 and 1/2 can coconut milk

– 3-4 leaves Thai basil

– 2 carrots cut in diagonal pieces

– 1 cup green beans

– 1/2 cup yellow or red peppers

–  1/4 cup of coriander

– 1 tbsp finely chopped Jalapeno (optional)

– 1 cup eggplant

– pinch of salt

– pinch of red chili flakes to taste (optional)

First of all in a sauce pan heat the oil then add the curry paste. Cook for 3-5 minutes or until aromatic. Add the chicken and jalapeno and coat them well. Add the salt and cook until chicken is well done.

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Add the vegetables, basil leaves and coconut milk. Let it simmer for 15- 20 minutes, the liquid should become thick. Add the coriander and cook for an extra 3 minutes.

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And that’s it, pour in a serving bowl and garnish with basil leaves or coriander. Enjoy the delicious meal!

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Impress your man, your friends or just treat yourself with the easiest most sophisticated meal ever! You don’t need to spend many hours in the kitchen making a meal that look that it took a lot of time and that tastes incredible.

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Send me pictures if you do use my recipe, I would love to see how it came out with you.

Don’t forget to like my new Facebook page.

Bon Appétit!!

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20 thoughts on “Green Curry Chicken, Coconut Rice & Shishito Peppers

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