CHEF JEFF — ONE BYTE AT A TIME: Green CurryYou won’t run afoul of fowl with this recipe.
By: Herald Staff Report,
You won’t run afoul of fowl with this recipe.
1 tablespoon olive oil
2 tablespoons green curry paste
1½ pounds free-range, skinless, boneless chicken breast, cut into chunks
Zest of 1 lime
1 1/3 cups coconut milk
Juice of 1 lime
Small handful fresh cilantro, chopped
Heat the oil in a work or large frying pan. Add the curry paste and cook over high heat 1 minute. Add the chicken, lime zest and coconut milk. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, until thickened slightly.
Stir in the chopped cilantro and lime juice. Let stand for a few minutes, to allow the sauce to become creamier before serving. The flavors will deepen when the sauce is slightly cooler.
Yield: Serves 4.
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