Thursday, December 30, 2010

In the Ol' Icebox

This is yummier than you can guess, and quite easily doubled.

Easy Green Curry (Variation on a Theme of Collards):

1 tsp canola oil, or coconut oil
1/2 lb chicken breast, cut into 1-inch cubes
1 c green pepper, cut into 3/4-inch cubes
1 c broccoli stems, trimmed as needed and cut into 1/4 rounds
1 thumb-sized piece of ginger, cut into small thin lengths
a few cloves of garlic, sliced thinly crosswise
3 large collard leaves, with stems, cut into 1-inch squares
3 large or 5 small scallions, cut into 1-inch pieces
1/2 can coconut milk
1/2 cup water
1-2 tbsp green curry paste
1/2 tsp agave syrup or sugar, to taste (optional)
1/2 tsp fish sauce, or to taste (optional)
a squirt or two of Sriracha sauce

Heat oil in a skillet or saucepan and add chicken; cook until just done and slightly browned, turning loosely.  Throw in the green pepper, broccoli, ginger and garlic, collard greens, and the fleshy parts of the scallions, and saute over high-ish heat for a couple minutes, until the collards have begun to cook down.  Add the coconut milk, water, curry paste, sugar and fish sauce (if used), the Sriracha, and bring to a low boil.  Turn the heat down and let simmer for 5-10 minutes, stirring from time to time, adding the green ends of the scallions after a few minutes, when the flavors begin to meld.  Eat from a bowl, with a spoon.  Over wild rice is darn good, too.

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