Published on February 13th, 2014 | by Grinds4Gamers0
Green Curry Chicken
Green Curry Chicken with Cauliflower Fried Rice
Fair Warning / Disclaimer / Don’t Kill the Cook: This one can get a bit spicy. But damn it’s good. Packing a punch with the protein, veggies and good fats, this is a great choice for when you have a craving for a more exotic meal. I crave the wonders of Thai food often and I also have an affinity for spicy foods. This one fills the gap nicely. Let’s Grind.
4-5 Chicken Breasts
Red Bell Pepper
Can of Water Chestnuts
Fresh Thai Chilis (not for the weak, they are HOT)
Can of a Coconut Milk
Grass Fed Cow Butter or Ghee (clarified butter)
Curry Sauce Mix: You can do what you please here. I got the brick concentrate curry that I doctored up with some coconut milk. But there are many curry colors and preparations available at the health food store. You can get it in a can, bottle, bagged, prepared, not prepared, powdered, paste, etc. Pick your poison.
Wash all veggies well! Chop the carrots, mushrooms, broccoli and red bell peppers into small bite-sized pieces and keep separate. Use a potato peeler to peel the bark from the fresh ginger. Use a cheese grater (small side) to grate the bare ginger until you have about a tablespoon. Mince a few cloves of garlic and the onion. Thinly slice the basil for use as a garnish.
Wash and cut the chicken breasts into bite-sized chunks and set aside from the veggies. Don’t need any cross-contamination happening in your kitchen. Mom would approve.
Chop the Thai Chilis into very small bits and add some minced garlic. Set this aside and wash your hands thoroughly. I won’t tell you the story about when I failed to wash my hands after cutting peppers then decided I had to pee. Needless to say I was……..hot about the decision.
Drain the snot from the water chestnut can and cut them into slices.
Cauliflower Fried Rice Prep:
Remove the leaves and stem from the cauliflower and cut it into manageable chunks. Place the chunks into boiling water for about 10 minutes or until soft. Drain the water well, then place 1 tsp of grass fed cow butter or ghee into the pot. Pour in 1/2 cup of Coconut Milk. With a potato masher, mash the cooked cauliflower down to a “rice like” consistency. Add in some sea salt and pepper and mix well. On a hot skillet, melt 1 tsp of Coconut Oil and add the onions, some garlic, and the red bell peppers. Once cooked down to soft, add the cauliflower. Cook until the cauliflower is browned, then crack two eggs into the entire mess. Stir well, cooking the eggs into the mixture. Once the eggs are cooked, remove from heat. This is your fried rice mixture that will serve as a bed for the main entree.
Curry Sauce Prep:
Prepare this as per the directions on the package. I know, I went cheap on this one. I will hunt for a good organic curry sauce recipe and bring it to you. But for tonight, just go with the plan, eh? I chose the concentrated green curry mixture and I prepared it by mixing the brick of curry (similar to a beef bouillon brick) with boiling water and a cup of canned Coconut Milk. This natural source of good fat is a good additive to the recipe since there isn’t much fat to begin with! Once it was cooking, I added the chili peppers. Another warning, this is where the mega heat comes into play. Use very few or another pepper such as a jalapeño if you want it more mild.
Chicken & Vegetable Prep:
Melt 1 tsp of Coconut Oil into a hot skillet, then add some garlic, ginger, sea salt, pepper and your chicken chunks. Brown the chicken until it is almost done. Remove from the skillet and set aside. Add in the broccoli, carrots, mushrooms, and chestnuts into the hot skillet and cook until done. When they are nearing completion, put the chicken mixture back in with the vegetables and mix thoroughly. Make a bed with the cauliflower fried rice on your plate, then add the chicken/vegetable mixture. Pour the prepared curry sauce on top of the chicken/vegetable mixture and garnish with the sliced basil. I’m gonna tell you straight up, this recipe is INSANE. Enjoy!