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.