Green Curry

This dish has become a weekly staple in our home. Good news… its simple to make and freezes like a CHAMP! Make once, enjoy it twice!

Ingredient List

In the previous post, I outlined the shopping list and places to order products! Check it out for more details!

Yield: 3 quarts green curry /2 quarts ginger tumric rice

1 bu green onion
1 eggplant
2 bell peppers (any color)
1 oz dried shiitake mushrooms
1 ea white onion
1 in knob fresh ginger
2 c long grain white rice
2 – 16oz cans coconut milk
4 c UNSALTED chicken stock (vegetable stock if keeping vegan)
1 t turmeric powder (not pictured)

Chicken Thighs

Baking the Chicken

Preheat the oven to 375F . Place chicken skin side up and salt liberally. All of the ingredients are SALT FREE. You will add the salt to your taste.  

Baking the chicken takes about 45 min to 1 hour. Bake until the skin is browned.  

*Breast vs thigh. Breast has low fat content and flavor and tends to dry up, which is why its used in a lot of healthy cooking. The thigh is full of flavor and has a higher fat content. Cooking with the skin on and bone in only increase the flavor and mouth feel. For this recipe, I will always use thigh. However, if you decide to use breast, only use two.  

*In my last post, a guest suggested using a store bought rotisserie chicken to save time! Great idea! If decided to use one, remove all meat before it chills. It will come off very easily.

When the chicken is baked, let cool enough to touch and remove the meat from bone. Set aside with the chopped mise

Rehydrating Shiitake Mushrooms

To rehydrate the shiitake mushrooms is super easy. In a small cooking pot, place 1oz mushrooms in 3 cups water. Bring to a boil and reduce to simmer. Simmer uncovered until liquid is reduced to 1/2 c. It takes about 20 minutes or so. Putting the chicken in the oven to bake and rehydrating the mushrooms is done while setting up mise en place.

When they are hydrated, strain and reserve mushroom water for later. Let mushrooms cool to touch and slice.

Equipment mise en place

Making sure you have all of the equipment mise en place is just as important as ingredient mise en place. It will save so much stress, frustration and anxiety when you have all the ducks in a row before time!

Equipment mise:
Rice cooker or multi cooker (no worries if you don’t have either of these, instant rice is just fine)
Mise cups, the next slide will show you why. They do not have to match, just be functional)
Can opener
Steel on enamel cooking pot. This distributes the heat evenly. If you do not have one, use a cooking pot, lower the heat and keep a closer eye on it.

Mise Cuts and Order

1: White onion: small wedges and peel the layers apart
2: Bell Peppers: large dice
3: Curry Paste
4: Stock
5: Coconut Milk
6: Mushroom Stock
7: Shiitake Mushroom: sliced
8: Green Onions: light end, cut into 1″ lengths
9: Chicken: pulled
10: Green Onions: dark ends, sliced thin for garnish

*CLEAN UP TIME!!! At this time, the chicken and mushrooms should be finished and in the mise cups. Before anything begins cooking, take advantage of this time and clean. The less chaos, the more time can be focused on technique!

*Tip: This is the perfect mise set up to do the night before. Cover each item up and label and date them and refrigerate. When its time to prepare dinner, its already to go! With adult supervision, this would be a great time to involve children, teenagers or a partner! Cooking and learning together creates special memories.

Preheat the pot to medium high (7 out of 10). Let the pot get warm.
Add oil, I use grape-seed oil.
Add onions and let sweat . Cook without color! Once they become slightly translucent, proceed to the next step.
Add bell peppers and sweat.
I like to add a nice helping of salt at this time.
Add 4oz green curry paste and stir constantly.
When it begins to stick just slightly proceed to the next step.

Using a wire whisk, whisk in chicken (or veg) stock, and mushroom stock.
This will appear a little grainy…keep whisking.

When this is incorporated, add coconut milk and continue whisking
Being to boil and reduce to simmer
Add eggplant, green onions and chicken.
Bring back to simmer
Stir occasionally

Ginger Tuneric Rice

Properly rinsing rice will ensure a fluffy, clean outcome

To rinse:
place rice in cooking basket and run cold water over. Agitate with hands
Pour milky water out carefully and repeat until water settles clear. This takes 7-8 tries.

When clear, flatten rice on bottom. Gently lay hand on top of rice and fill with cold water until water reaches just over your finger nail bed.

Place cooking basket into machine and add peeled knob of ginger and 1t of turmeric and stir. Close up and turn to cook.

*CLEAN UP TIME – clean up all items that are not soiled. When the rice is done cooking, the curry should be done

Time to Eat!

When the rice is cooking, season the curry with salt, stir and taste. If needs more season, add more, store, taste and repeat until the proper seasoning is reached.

Fluff rice and plate up! I hope this becomes a staple in your home as it is in mine!

*To freeze – make sure its chilled through and ladle into a quart freezer bag, close up and lay flat. Repeat until all is bagged up. Place each bag into a gallon size freezer bag with parchment paper in-between. Label and date the bags, this will help later, trust me! Lay flat in freezer. Do the same with the ginger, turmeric rice.

*This defrosts super quick and its great for a fast, but truly satisfying dinner, lunch or lazy day breakfast!

*reheat to a boil for 15 seconds, stirring consistently!

Green Curry Shopping List

I wanted to get ahead on Monday’s post by giving y’all a shopping list a few days ahead of time. Green Curry is one of my favorite dishes to make and I am super excited to share! There are a few items that may take extra time to find at your local grocer and/or may need to be ordered! Don’t sweat it, I’ll make it very easy on you!

Green Curry Shopping List:
1 bu green onions
1 ea eggplant
2 ea fresh bell peppers – I chose yellow and red purely for color
1 ea white onion
1 knob fresh ginger
1 oz dried shiitake (order link below)
4 oz green curry paste (order link below)
2 c long grain rice (shortcut below)
2 – 16oz cans coconut milk (make sure it is not coconut cocktail, it will be overwhelmingly sweet)
4 c (1 qt) chicken stock (to keep vegan, use vegetable stock)
4 ea chicken thighs (shortcut: rotisserie chicken) chicken is optional for vegan
1 t numeric powder (not shown)

If you are not familiar with green curry paste, ask your local grocer if its carried. If not below are the links to order green curry paste from Both are great options, you cannot go wrong with either!

Another key ingredient is dried shiitake. The reason for choosing dried is once rehydrated and sliced, it adds a unique texture to the curry and the flavor is super intense. Most grocers carry dried shiitake however the link is below for ordering on If you absolutely detest mushrooms, please give this method a chance, you can always pick them out of your bowl!

Long Grain Rice… this can be tricky, but I will walk you through each step! If you do not have a rice cooker, multi cooker, no worries! instant rice is a great substitute! I’ve used it for years before I learned proper methods!

I am so excited to share this great recipe with you! Good luck on shopping!

Chicken Pot Pie

The hardest part of making Chicken Pot Pie is waiting for it to set before digging in! It’s so worth the wait. I will take you step by step through pictures and captions to give the “why” of the step and the confidence in doing so!

Step 1: Make sure you have ALL the ingredients – this will eliminate frustration – this is called mise en place
Yield: 1.5 qt pie
4 ea chicken thighs bone in / skin on
4 c (1qt) unsalted chicken stock
1 ea egg
1 c frozen peas
1 ea carrot
4 ea celery stocks
1 c picked fresh parsley (about 1/4 bunch)
1/2 c AP flour
1 ea medium whole onion

Step 2: Equipment miss en place – Once again, this will eliminate frustration!
Mise cups/bowls – I used pretty matching ones for the sake of looking well, pretty! use whatever you have. This will help with organization and order of use. That will make a little more sense in a few slides!
Heavy bottom pot – This one is a enamel on steel. The reason for this its tends to absorb heat more evenly. However, if you do not have one, no sweat, turn the heat down a little lower and watch closely!
Pastry brush – For egg wash.
Peeler – For carrot
1.5qt pie dish – This recipe fits perfectly in this dish!
Baking the Chicken

Preheat the oven to 375F . Place chicken skin side up and salt liberally. All of the ingredients are SALT FREE. You will add the salt to your taste. I 100% guarantee the salt content added on your own is way less than what is put into our salted raw ingredients!

Baking the chicken takes about 45 min to 1 hour. Bake until the skin is browned.

*Breast vs thigh. Breast has low fat content and flavor and tends to dry up, which is why its used in a lot of healthy cooking. The thigh is full of flavor and has a higher fat content. Cooking with the skin on and bone in only increase the flavor and mouth feel. For this recipe, I will always use thigh. However, if you decide to use breast, only use two.

Mise Order:
Chop onion, celery, carrot and parsley and put into your mine bowls.
Put them in the following order –
1: onion
2: celery
3: carrot
4: AP flour
5: chx stock
6: peas
7: parsley

This is the perfect time to CLEAN AS YOU GO. The only item cooking is the chicken, nothing needs to be monitored on the stove. Clean now and keep yourself organized!
To sweat, follow the steps below. But before you get started, its a great time to talk about oils and butters.
-use oil that has a high burn point like grapeseed, vegetable, rice bran, etc *olive oil is NOT a good choice. Its expensive and has so much flavor that will not enhance the final product.
-use butter (NOT margerine) that is unsalted to control salt content

1: place pot on heat source and put on med, high. About a 7.
2: once pot is heated, melt butter or oil and add onion. You should NOT hear sound or see color. This takes a few minutes. Sweat until onions start to become translucent.
Once the onions are beginning to be translucent, add celery and carrots. Sweat them only for a few minutes. They will finish cooking inside the pie!

Singer (son-jay) Method: fancy way to say, pan gravy method!
-sprinkle 1/2c AP flour (ratio – 2T AP flour to 1c liquid)

When flour is coated to veg, slowly add in chi stock and stir until its absorbed. It should be pasty before adding more stock. Repeat until all stock is used. It may be a little soupy, do not worry just cook down a little more.

At this point, there is no salt… super bland. Add salt a liberal pinch at a time. Taste between each on until the flavor is where you want it to be.
Baked chx thighs…mmm… Is anyone else getting super hungry?!

Using two forks, pick bones out of chicken. It should shred pretty easily. Add the picked chicken meat and drippings to the gravy.
TASTE. The chicken will absorb a little salt, so you will probably have to add more salt. TASTE again.

Add in peas and parsley and stir. Taste, add seasoning, taste again.
Fill pie dish.
Crack egg into bowl, add a splash of water and beat with a fork.
Brush egg wash around lip of dish to ensure pastry will stick to edges!
Roll on pastry and pinch the edges together and to pie dish.
Cut a small hole middle so the juices and come through the top instead of the sides.
Liberally egg wash the pastry allover – don’t forget the sides!
Oven should still be at 375F. Place pie on a larger sheet tray for easy removal and for cleanliness if the pie should drip!
Bake until the crust is GBD – golden brown delicious! About 45 min, depending on oven

*Full disclosure – I used store bought pie crust. The reason is because I did not have enough time or patience for this post. But it was just as good! I will make a pie crust in a later post!
When done, let rest for 20 min. Enjoy!