Ingredient List
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
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.
Rehydrating Shiitake Mushrooms
When they are hydrated, strain and reserve mushroom water for later. Let mushrooms cool to touch and slice.
Equipment mise en place
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
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.
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.
I like to add a nice helping of salt at this time.
When it begins to stick just slightly proceed to the next step.
This will appear a little grainy…keep whisking.
Being to boil and reduce to simmer
Bring back to simmer
Stir occasionally
Ginger Tuneric Rice
To rinse:
place rice in cooking basket and run cold water over. Agitate with hands
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!
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!
