Simply So Good

Green Curry with Black Forbidden Rice

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DSC 8656 - Green Curry with Black Forbidden Rice
This Halloween I thought of shifting from our traditional chicken noodle soup, which is delicious and a family favorite, to a warming bowl of curry.  The troops may rebel, but I think they just might appreciate this flavorful, spicy twist on Halloween.
Topping the curry with a scoop of black forbidden rice, gives it a creepy, did you top my curry with bugs, look.  AND If I really want to scare the living heck out of my husband, all I have to do is omit the chicken and replace it with broccoli and asparagus!  AHHHHH Vegan! Now that just sounds fabulous to me.
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My husband is color blind and has issues seeing greens and reds.  This actually works to my benefit in certain situations.  For instance, I can make him a green smoothie and when he asks me if its green or pink? I lie and say pink.  He’s completely mental when it comes to food.  If he thinks his smoothie is pink, he has no problem drinking it.  If I hand him a green smoothie and tell him that it’s green and healthy, he will seriously start to gag then dump the smoothie down the sink.  Therefore, I tell him everything is pink and made with strawberries.  That’s how I get my husband to eat healthy.

Does this make me a bad wife?  Don’t care.

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This green curry out of this world and full of flavor because of the fresh curry paste  that is made and added to creamy coconut milk.

For the fresh curry you will need:

1 tablespoon whole coriander seeds, toasted
2 teaspoons whole cumin seeds, toasted
1 teaspoon whole black peppercorns, toasted
1 teaspoon kosher salt
3 Serrano chiles, sliced
1/2 fresh cilantro
2 stalks fresh lemongrass, chopped
8 garlic cloves, minced
2 scallions, chopped
2 tablespoons chopped peeled ginger
2 tablespoons fresh lime juice
zest from 2 limes
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Here is a couple of tips.  After toasting the coriander seeds, cumin seeds and black pepper, grind them together first before adding the other ingredients.  You could pulse them in a spice grinder to quickly grind them to a powder.
Here is a tip for lemon grass:  Cut off the bottom and only use the soft 3-5 inches of the lemon grass. I like to pound it a bit to soften up the fibers, then chop it.
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Grind all of the curry ingredients using a mortar and pestle or you can pulse the paste in a food processor.  I consider it an upper body workout to grind it by hand.
I should note that I used double the amount of curry the recipe called for.  Wow!  It had quite the kick.
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Green Curry with Black Forbidden Rice

Chicken:
1 tablespoon rice vinegar
1 teaspoon kosher salt
1 tablespoon cornstarch
1 egg white
3 large boneless, skinless chicken breasts, cut into bite size pieces
Curry paste:
1 tablespoon whole coriander seeds, toasted
2 teaspoons whole cumin seeds, toasted
1 teaspoon whole black peppercorns, toasted
1 teaspoon kosher salt
3 Serrano chiles, sliced
1/2 fresh cilantro
2 stalks fresh lemongrass, chopped
8 garlic cloves, minced
2 scallions, chopped
2 tablespoons chopped peeled ginger
2 tablespoons fresh lime juice
zest from 2 limes
Curry:
2 cans coconut milk
2 cups fresh spinach
2 small zucchini, sliced
1 large green pepper, chopped
3/4 cup fresh basil, roughly chopped
Serrano chiles for garnish, if desires
3 cups cooked black rice
Directions:
In a medium size mixing bowl mix vinegar, salt, cornstarch, and egg white.  Add chicken pieces.  Mix well with your hands making sure all of the chicken is completely coated.  Set aside to marinate for 30 minutes.  Bring a large pot of water to a simmer.  Add chicken and cook for about 2 minutes only until the chicken changes color and is no longer pink.  Pour into a strainer to drain off water.  Set chicken aside.
In a large mortar and pestle or a food processor grind toasted spices and salt.  Add remaining ingredients and continue grinding until a paste forms.  Paste can be made in advance and refrigerated for up to 2 weeks.
Puree 3-5 tablespoons of curry paste with coconut milk and spinach until smooth.  Pour into a large pot and bring to a simmer.  Add zucchini, green peppers, chicken, and basil.  Bring to a low simmer for 7-10 minutes.
Serve with cooked black rice and garnish with additional Serrano chiles.  Serves 4-6
 
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DSC 8644 - Green Curry with Black Forbidden Rice

I’d like your opinion:

I’ve had a few comments regarding the amount of photos posted on this blog.  There are some readers who prefer not to have to scroll through a bazillion photos to get to the recipe.  I started this blog to help my kids and others learn how to cook, but if all the step-by-step instructions and photos are annoying then I won’t post them.  I’d like to know your opinion.  Please post your opinion in the comment portion of this post.  Merci.

 

 

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Comments

  2. I absolutely love all the pictures. If it's a recipe I'm revising I may skim to the bottom only because I've looked at the pictures several times before. But I just love all your pictures and fun little comments. Please keep all pictures I enjoy and need the step-by-step.

    Reply

  3. Hi Janet, I just wanted to say that the first thing that brought me to your blog were the pics. And then i found out your superb recipes. So If people are annoyed, fewer pics it is. But they are absolutely fantastic so I vote more of them.

    Lots of love from Serbia (where I can't find ingredients for this curry) 🙂

    Reply

  4. I love green curry and this is something I will definitely try. The colour, with the black rice on top does make it spooky. I am pinning this on my Halloween board 🙂

    Reply

  5. Non il faut continuer, je trouve que c'est très bien de voir les photos des étapes; il faut continuer à mettre les photos. Si on n'a pas envie de suivre la recette et de faire à sa manière, les photos peuvent suffire avec la liste des ingrédients (sauf pour la pâtisserie bien sur)
    No i really think that the step-by-step instructions and photos are nessessary to understand better and, why not, to cook just with them and th ingredients checklist

    recette vraiment très appetissante et j'aodre le curry vert, surtout fait maison!

    Reply

    • This time I used a rice cooker. On stove top use 1 cup rice to 1 3/4 cups water. Simmer approx. 30 minutes covered on low heat. Cover and let stand for for 5-10 minutes. That should do it.

      Reply

  8. Janet,
    My go to girl, please don't Change anything about your posts…love everything you write and photograph…phewie on the rest!!!

    Reply

  10. I really enjoy your blog just the way it is. Lots of pictures means you're a detail person, which in my books means your recipes will turn out "for me" perfect.

    Reply

  12. The only thing I would change is posting more often!?But I totally understand why you don't as I know your posts must take an enormous amount of time to create! Always love what you do….pictures and all!!

    Reply

    • I agree. I DO need to post more often. I have been working on a post for 8 hours now and still have photo's to edit and then put a post together. I'm SO slow at this AND I like my free time.

      Reply

  13. I really enjoy your pictures, it's not only beautiful but also helpful, I wanted to check how ingredient look like, the color, the freshness, size, volume….thank you for your time.

    Reply

  14. Hello Janet,
    Greetings from Canada!
    I would agree that your blogs would probably benefit from fewer photos — but you take really great photos, so I don't mind. What I'm interested in is the quality of your recipes … and frankly they are consistently really good. Thanks!

    Reply

    • Hello Canada, I appreciate your honesty and I agree with you. I'm sure there is a way for me to condense them. It might take some time for me to figure that one out. Ha ha. I'm not so tech savvy, but with time I can do it!

      Reply

  15. I love the photos. They are beautiful and helpful. But, I'd love the ingredients and instructions first and then all the detailed pictures and instructions after. Thanks for all the recipes!

    Reply

  16. Made this for the Halloween dinner party tonight! It was a HUGE hit. Everyone said it was very fun to have the black rice. Thanks for posting something Halloween-y but not sugary and sophisticated enough for an adult party. This may have to be my new go to for Halloween!

    Reply

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