I sliced up the chicken and steeped it in lime and salt; meanwhile I chopped up some onion and garlic and set some rice to cook in some vegetable/chicken stock I had made previously and stored in the fridge.
When I opened the can of the green chili paste the aroma knocked my nose for six and I knew it was going to be good. The coconut milk had a subtle sweet flavor and I was excited to get everything together.
The steps were not unlike stir-fry and so I was confident, facing down little set backs with aplomb and good spirits. Soon the curry was simmering away while I did some veggies to go on the side.
Putting the dish together for plating was fun. I shaped the rice in a bowl and carefully turned it over on the plate. Then arranged the vegetables around this mound neatly. The chicken pieces were also nicely arranged and then I smeared the (surprisingly HOT but extremely tasty) curry on the side and topped it with green onion.
|Green Curry Chicken, Rice and Stir-fried Vegetables|
I really enjoyed my meal, however I did not enjoy the washing the dishes!