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madbakerThis week's Resolution Recipe: One-Pan Peanut Chicken.
Green Curry Paste (makes more than needed):
1/2 cup + 2 Tbsp vegetable oil
3 heads garlic, peeled (Ha! I used... actually that amount.)
9 oz ginger, peeled and chunked
1 onion, peeled and chopped
3 1/4 oz lemongrass, outer layers removed
1/4 oz package of lime leaves (Not available where we looked; it probably needs a special grocery)
3 limes, zest and juice
10 small green bird's eye chiles
1 oz cilantro, stalks and all
5 Tbsp fish sauce
1 Tbsp brown sugar
2 Tbsp salt
Place all the ingredients in a blender and whiz till you have a smooth paste. The paste will differ in consistency depending on how juicy the limes are and how fresh the ginger is. To make a curry, all it needs is 14 oz cooked shrimp or 1 kg chicken breast, with some green beans or veg of your choice and a 13.5 oz can of coconut milk.
Chicken Dish:
9 oz gnocchi
2.2 lb skinless/boneless chicken thighs, thinly sliced
1/4 cup honey
1/4 cup veg oil
5 Tbsp green curry paste (from above)
5 Tbsp peanut butter
1 tsp salt
2 heads broccoli, cut in florets
2 small red onions, cut into small wedges
3 Tbsp salted peanuts, roughly chopped
handful fresh cilantro, ditto
1 lime
Heat the oven to 400 F. Bring a pot of water to boil and cook the gnocchi until they float to the surface. Drain and set aside.
Put the chicken in a large bowl. Add the honey, oil, curry paste, peanut butter, and salt, and mix it all well with your hands. Then put it in a roasting dish with the broccoli, onions, and gnocchi and bake for 30 minutes, giving it a stir halfway through. Serve topped with the nuts, cilantro, and a squeeze of lime.
What worked: It was fine, in a comfort food-stodge sort of way.
What didn't: The curry paste is good (and spicy!) but really dulled down when mixed with everything else. If I make this again I'd just buy a jar of green curry paste from Trader Joe's. We used broccoli rabe, which was a bit too wee.
Will I make it again? Probably not. Although the leftover sauce, when mixed with a can of coconut milk, made a very good spicy shrimp curry. That I might make again, although realistically I'd probably just save the time, shopping, and dishes by buying a jar of green curry paste.
Green Curry Paste (makes more than needed):
1/2 cup + 2 Tbsp vegetable oil
3 heads garlic, peeled (Ha! I used... actually that amount.)
9 oz ginger, peeled and chunked
1 onion, peeled and chopped
3 1/4 oz lemongrass, outer layers removed
3 limes, zest and juice
10 small green bird's eye chiles
1 oz cilantro, stalks and all
5 Tbsp fish sauce
1 Tbsp brown sugar
2 Tbsp salt
Place all the ingredients in a blender and whiz till you have a smooth paste. The paste will differ in consistency depending on how juicy the limes are and how fresh the ginger is. To make a curry, all it needs is 14 oz cooked shrimp or 1 kg chicken breast, with some green beans or veg of your choice and a 13.5 oz can of coconut milk.
Chicken Dish:
9 oz gnocchi
2.2 lb skinless/boneless chicken thighs, thinly sliced
1/4 cup honey
1/4 cup veg oil
5 Tbsp green curry paste (from above)
5 Tbsp peanut butter
1 tsp salt
2 heads broccoli, cut in florets
2 small red onions, cut into small wedges
3 Tbsp salted peanuts, roughly chopped
handful fresh cilantro, ditto
1 lime
Heat the oven to 400 F. Bring a pot of water to boil and cook the gnocchi until they float to the surface. Drain and set aside.
Put the chicken in a large bowl. Add the honey, oil, curry paste, peanut butter, and salt, and mix it all well with your hands. Then put it in a roasting dish with the broccoli, onions, and gnocchi and bake for 30 minutes, giving it a stir halfway through. Serve topped with the nuts, cilantro, and a squeeze of lime.
What worked: It was fine, in a comfort food-stodge sort of way.
What didn't: The curry paste is good (and spicy!) but really dulled down when mixed with everything else. If I make this again I'd just buy a jar of green curry paste from Trader Joe's. We used broccoli rabe, which was a bit too wee.
Will I make it again? Probably not. Although the leftover sauce, when mixed with a can of coconut milk, made a very good spicy shrimp curry. That I might make again, although realistically I'd probably just save the time, shopping, and dishes by buying a jar of green curry paste.
