Green curry and rice is a personal favorite dish of mine and I’ve seen it served as soup or as a thick sauce on the rice. It is super great to warm you up during the winter and no one should be afraid of curry as it’s easily adjustable. The flavor from the green curry is what makes this dish, combined with coconut milk and you get a nice sweet heat. Not only will all the ingredients soak up the flavor but the rice will absorb whatever is left leaving you with a dish to remember. You can adjust the green curry paste based on your heat tolerance. I’ve found that 4 seems to work good for Judy who doesn’t like heat at all and is still a bit hot for my medium tastes. Play with the ingredients, most everything will work fine!
INGREDIENTS:
- 1 1/2 cups coconut milk (1 can)
- 4 tablespoons green curry paste
- 1 cup water
- 1 cup broccoli
- 1 cup cauliflower
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups rice
METHOD:
In a skillet, bring 1 cup of coconut milk to boil with green curry paste. Reduce to medium and add everything but the chicken into the milk/curry mixture. Cook the chicken separately and add into the soup mixture once done. Cook for 15 minutes or until vegetables are soft and serve on rice.