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Green Curry with Black Forbidden Rice

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This Halloween I thought of shifting from our traditional chicken noodle soup to a warming bowl of green curry with black forbidden rice.
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!  Because that would make it healthy and Vegan!  Sounds fabulous to me.
Flavors of fresh green curry paste is off the charts fabulous besides fresh homemade curry paste is far superior to bottled paste.

How to make fresh green curry paste:

Green curry is out of this world and full of flavor because of the fresh curry paste 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

Tips:

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 because it soften up the fibers, then chop it.
Grind all the curry ingredients using a mortar and pestle or you can pulse the paste in a food processor.  Consider it an upper body workout to grind it by hand. Because it really works the forearm.
Use canned organic coconut milk for health and flavor.

Simmer loads of green veggies into the curry coconut milk.

Add black forbidden rice and fresh Thai Basil.

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Green Curry with Black Forbidden Rice

Spicy green curry made with a fresh homemade curry paste.  Topped with black forbidden rice

Course Dinner
Cuisine American
Keyword chicken curry, curry paste
Prep Time 33 minutes
Cook Time 20 minutes
Total Time 53 minutes
Servings 6
Calories 536 kcal

Ingredients

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 cup 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

Instructions

For the Chicken:

  1. 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.

To make Curry paste:

  1. 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.

For the Curry Sauce:

  1. 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.

  2. Serve with cooked black rice and garnish with slices of Serrano chiles. Serves 4-6

Nutrition Facts
Green Curry with Black Forbidden Rice
Amount Per Serving (4 g)
Calories 536 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 25g 125%
Cholesterol 72mg 24%
Sodium 951mg 40%
Potassium 1244mg 36%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 1g
Protein 32g 64%
Vitamin A 33.8%
Vitamin C 60.1%
Calcium 9.5%
Iron 38.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  7. 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

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

    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

  12. 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

  13. 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

  14. 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

  15. 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

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