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:
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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