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Thai Chicken Curry with Basil-Lime Couscous
Tuesday, April 10, 2012
I know this dish sounds like a mouthful but boy is it good. My sister made this when I was visiting her a couple of weeks ago. I couldn't get it out of my mind. There are so many flavors that compliment each other and bring out the delicious flavors. Curry, ginger, basil, lime, coconut...this dish takes a little time to make but it is well worth the wait. My kids loved it (except one but she's a macaroni and cheese kind of girl). Let's get started, shall we?
Cut your boneless, skinless chicken into bite-sized pieces. Cook in olive oil until done.
Meanwhile, cut up your mushrooms (I don't like mushrooms but they taste delicious in
the finished dish).
Peel and grate an inch of fresh ginger.
Chop 4 green onions.
You'll also need roasted red peppers, red curry paste (I got mine at Fred Meyer/Kroger) and Better Than Bouillon, chicken flavored.
Chop up 2-3 red peppers.
You also need about 2 tablespoons Red Curry Paste.
Add mushrooms, ginger, curry paste, roasted red peppers, onions, chopped garlic and coconut milk to cooked chicken.
Add frozen peas and stir well.
Let mixture simmer together.
Meanwhile, pour chicken broth in 2 quart pan. Zest one lime and add to chicken broth and let boil.
Chop 3/4 -1 cup fresh basil.
Add couscous to water, turn off heat and cover. Add chopped basil,
and the juice of one lime.
Chop peanuts. These will be used as a garnish so they are optional. I love the crunch they give the finished dish.
Fluff the couscous with a fork. Set aside.
Chop 1/2 head of Iceberg lettuce. This is also for a garnish and is optional as well.
Layer your plate with basil lime couscous, curry chicken, lettuce and peanuts.
The finished dish. This stuff is so good. Try it today. You'll amaze yourself at what a gourmet you have become.
Thai Chicken (or Shrimp) Curry with Basil-Lime Couscous
Rachel Ray
2 Tbs olive oil
1 1/2 pounds chicken, cubed or large shrimp peeled and de-veined with tails removed
1/3 lb shiitake mushrooms, stemmed, thinly sliced
3 cloves garlic, grated or finely chopped
1-inch ginger root, peeled and grated
4 green onions, chopped
salt and pepper
2 Tbs mild or hot red curry paste
2 roasted red peppers, sliced
1 cup light or unsweetened coconut milk
1 cup frozen peas
1 1/2 cups chicken stock (or make with Better than Bouillon)
1 Tbs butter
1 lime, zested and juiced
1 1/2 cups couscous
1 cup shredded fresh basil leaves
2 cups chopped Iceberg lettuce
1/2 cup chopped peanuts
Heat a couple of tablespoons of olive oil over high heat. Add chicken (or shrimp) and toss 2 minutes. Add the mushrooms, garlic, ginger, green onions, salt and pepper and cook 3 to 4 minutes more, tossing constantly. Stir in curry paste, roasted red pepper and coconut mild and reduce heat to low. Simmer a few minutes then stir in peas to heat through. In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add the lime juice to the pot and fluff with a fork. Serve couscous topped with a layer of chopped lettuce then a few ladles of the red curry chicken. Garnish with peanuts.
I can't believe that finally, one of my recipes made your BLOG! YAY! Looks like you are more of an expert in making this than I am. MMMM - It looks so good. Shrimp is great in this dish too.