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:
Simmer loads of green veggies into the curry coconut milk.
Add black forbidden rice and fresh Thai Basil.
Green Curry with Black Forbidden Rice
Spicy green curry made with a fresh homemade curry paste. Topped with black forbidden rice
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:
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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:
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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:
-
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.
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Serve with cooked black rice and garnish with slices of Serrano chiles. Serves 4-6
More great recipes:
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!
So much flavor!!
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!
Sounds like a great party. I'm so glad the curry was a hit. Thanks for sharing. I love to hearing such fun comments.
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!
Gotcha. I'll do that. That way if someone just wants the recipe, they won't have to scroll, scroll, scroll…. Thanks so much!
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!
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!
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.
Thank YOU! I appreciate your response. I'll keep it up.
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!!
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.
This recipe looks delicious!!! Yum! Will definitely be making! Maybe with not so many serrano peppers. 🙂
I get it! They can really heat up a dish.
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.
Thanks Gail, I'll keep up the detail.
I hear you. Thanks for your input.
Janet,
My go to girl, please don't Change anything about your posts…love everything you write and photograph…phewie on the rest!!!
Lots of pictures please!
Gotcha.
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?
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.
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!
Merci beaucoup. Back to step-by-step.
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 🙂
Thanks, Penny. Pin away
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) 🙂
I appreciate your comment, Karolina. I'll keep the pics!
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.
Thank you for your opinion. I'll go back to step-by-step
I love step wise pictures. Keep sharing as you normally would do.
I value your opinion. Back to steph-by-step