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You are here: Home / Recipes / Chicken and Poultry / Green Curry with Black Forbidden Rice

Green Curry with Black Forbidden Rice

October 12, 2016 Updated October 27, 2020 32 Comments

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overhead shot of bright green curry with slices of hot peppers with black rice on top
Homemade bright green curry sauce with black forbidden rice.  Fresh chiles, ginger, Thai chili peppers, and toasted spices blended with coconut milk for a fresh and flavorful 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!  Because that would make it healthy and Vegan!  Sounds fabulous to me.
 
 
Flavors of fresh green curry paste are 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

 
 

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 lemongrass:  Cut off the bottom and only use the soft 3-5 inches of the lemongrass. I like to pound it a bit because it softens up the fibers, then I 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.

 
 
5 from 5 votes
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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*
Fat 31g48%
Saturated Fat 25g125%
Cholesterol 72mg24%
Sodium 951mg40%
Potassium 1244mg36%
Carbohydrates 34g11%
Fiber 4g16%
Sugar 1g1%
Protein 32g64%
Vitamin A 1690IU34%
Vitamin C 49.6mg60%
Calcium 95mg10%
Iron 6.9mg38%
* Percent Daily Values are based on a 2000 calorie diet.
 
 

More great recipes:

Pumpkin Apple Soup

Pumpkin Belgian Waffles

 

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Related

Filed Under: Chicken and Poultry, Entrées Tagged With: Chicken, green curry, Main dish

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Reader Interactions

Comments

  1. Tann says

    October 25, 2019 at 5:15 pm

    5 stars
    Making your own curry paste is intimidating, but it is by far the best tasting curry ive ever had! And you make it so much easier than i expeCted it to be!! Thanks SSG!

    Reply
    • Janet Barton says

      October 28, 2019 at 12:30 am

      So much flavor!!

      Reply
  2. Martha says

    October 30, 2016 at 4:09 am

    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
    • Janet Barton says

      October 30, 2016 at 4:41 am

      Sounds like a great party. I'm so glad the curry was a hit. Thanks for sharing. I love to hearing such fun comments.

      Reply
  3. Valerie Bradshaw says

    October 21, 2016 at 10:31 pm

    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
    • Janet Barton says

      October 21, 2016 at 11:59 pm

      Gotcha. I'll do that. That way if someone just wants the recipe, they won't have to scroll, scroll, scroll…. Thanks so much!

      Reply
  4. Friends of Beaverdams Church says

    October 19, 2016 at 2:57 am

    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
    • Janet Barton says

      October 20, 2016 at 11:15 pm

      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
  5. Trang says

    October 17, 2016 at 8:50 pm

    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
    • Janet Barton says

      October 20, 2016 at 11:17 pm

      Thank YOU! I appreciate your response. I'll keep it up.

      Reply
  6. Leanne says

    October 15, 2016 at 10:30 pm

    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
    • Janet Barton says

      October 20, 2016 at 11:17 pm

      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. Little of This, Little of That says

    October 14, 2016 at 1:31 pm

    This recipe looks delicious!!! Yum! Will definitely be making! Maybe with not so many serrano peppers. 🙂

    Reply
    • Janet Barton says

      October 20, 2016 at 11:16 pm

      I get it! They can really heat up a dish.

      Reply
  8. Gail M says

    October 13, 2016 at 12:21 am

    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
    • Janet Barton says

      October 20, 2016 at 11:15 pm

      Thanks Gail, I'll keep up the detail.

      Reply
  9. Janet Barton says

    October 12, 2016 at 8:09 pm

    I hear you. Thanks for your input.

    Reply
  10. Lucy Cook says

    October 12, 2016 at 6:00 pm

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

    Reply
  11. Meri Brown says

    October 12, 2016 at 5:45 pm

    Lots of pictures please!

    Reply
    • Janet Barton says

      October 12, 2016 at 8:09 pm

      Gotcha.

      Reply
  12. Unknown says

    October 12, 2016 at 1:00 pm

    When I have cooked forbidden rice, it never looks like this. It always splits open even if I carefully monitor the heat. What is your trick?

    Reply
    • Janet Barton says

      October 12, 2016 at 3:31 pm

      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
  13. CARDAMOME says

    October 12, 2016 at 12:14 pm

    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
    • Janet Barton says

      October 12, 2016 at 3:32 pm

      Merci beaucoup. Back to step-by-step.

      Reply
  14. Penny says

    October 12, 2016 at 10:03 am

    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
    • Janet Barton says

      October 12, 2016 at 3:36 pm

      Thanks, Penny. Pin away

      Reply
  15. Karolina Biszak says

    October 12, 2016 at 6:32 am

    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
    • Janet Barton says

      October 12, 2016 at 3:35 pm

      I appreciate your comment, Karolina. I'll keep the pics!

      Reply
  16. Jana says

    October 12, 2016 at 5:32 am

    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
    • Janet Barton says

      October 12, 2016 at 3:34 pm

      Thank you for your opinion. I'll go back to step-by-step

      Reply
  17. Aarthi says

    October 12, 2016 at 4:26 am

    I love step wise pictures. Keep sharing as you normally would do.

    Reply
    • Janet Barton says

      October 12, 2016 at 3:34 pm

      I value your opinion. Back to steph-by-step

      Reply

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Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

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