L ifestyles /C ulture
Green Curry Chicken
F O OD
KERI WHITE | JE FOOD COLUMNIST
WITH THE CHILL in the air
these days, I am craving hearty,
warming foods. Stews, soups,
roasts, casseroles.

Lately, I’ve branched out
from my typical palate into
some Thai flavors. This recipe
was simple, and the results
were quite good. Many super-
markets carry jarred curry
pastes, and these would all
work well in this recipe, but I
was fortunate enough to source
mine from Kalaya Market.

Like many restaurants these
days, Kalaya has had to retool.

The creative chef/owner Nok
Suntaroanon did so rather
nimbly, opening a Thai market
on Ninth Street to supplement
her acclaimed restaurant just a
block away.

The market houses a
rotating menu of Thai dishes,
along with the building blocks
for meals using Suntaroanon’s
handcrafted spice blends and
curry pastes, sauces, salads,
dumplings and other ingre-
dients. They also offer expert
advice on how to use the
ingredients, how to assemble
meals using their offerings and
simple recipes.

Curry paste can be used as
a rub, a marinade, the base for
a sauce or a way to add zing to
soup or stew. I have not tried
putting it over cereal or in coffee,
but give me time. A little goes a
long way, and it can be mixed
with oil, broth, coconut milk or
water to dilute the intensity.

In the recipe below, I used
the paste as both a marinade
and the base for the sauce.

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PHILADELPHIA, PA 19115
16 DECEMBER 24, 2020
GREEN CURRY CHICKEN
Serves 4-6
I kept this straightforward,
using just carrots and chicken in
the curry, but you could branch
out with other protein or vegeta-
bles. If you use fish, I would not
marinate it for longer than 30
minutes, and the cooking time
would be cut in half. This would
lend itself well to tofu, chickpeas
and/or a mélange of vegetables.

2 pounds boneless chicken
breasts or thighs, cut in
bite-sized pieces
1 tablespoon green curry
paste (plus more if
needed) ½ teaspoon salt, plus more
to taste
2 tablespoons mild oil like
vegetable or canola, plus
more for sautéing
2 carrots, sliced in coins
1 can coconut milk
1 cup water or broth
Juice of 1 lime
Chopped fresh cilantro for
serving Shop your groceries,
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Strictly Kosher
The curry delivered plenty
of complexity and flavor, so
I kept the sides pretty simple
— brown basmati rice and
sautéed broccoli/cauliflower.

There is a lot going on flavor-
wise in this meal, and the curry
is quite filling, so we skipped
dessert. But if you have a
hankering for something sweet,
I suggest keeping it simple:
Fruit sorbet, fresh mango or
pineapple, dark chocolates,
sponge cake or spiced cookies
would complete this meal nicely
without being overly heavy.

Place the chicken, curry
paste and 2 tablespoons of oil
in a sealable container. Mix to
coat and refrigerate for at least
2 hours.

In a pan with a lid, heat
a light coating of oil and add
the chicken with the marinade.

Add the salt and carrots, and
sauté until the chicken is seared.

Add the coconut milk and
JEWISH EXPONENT
Thai dinner
water, bring it to a boil, lower
the heat, cover and simmer
for 1 hour until the chicken is
done and tender.

Taste for seasoning, then
add the juice of the lime, salt
and a bit more curry paste,
if desired. Serve over rice or
Thai noodles topped with fresh
cilantro. SAUTÉED BROCCOLI AND
CAULIFLOWER Serves 4
I loved this color combo — I had
purple cauliflower, which looked
beautiful on the plate with the
bright green broccoli. Sautéing
this with garlic and ginger added
just enough to keep the vegeta-
bles interesting and in the theme
of the meal without overpow-
ering the curry.

If you don’t have this combo,
a whole head of either one works
fine. And if you don’t love this
vegetable choice, you can use
this recipe with whatever you
Photo by Keri White
like — just be sure to adjust
the cooking time depending
on the size and hardiness of
the vegetable. Sweet potatoes,
turnips, parsnips or collards
will take a while, but string
beans and spinach are quick.

If you have leftovers, toss
these in a green salad for lunch
or dinner tomorrow and spritz
it with some lime, salt, pepper
and oil.

½ head broccoli, cut in
florets ½ head purple cauliflower,
cut in florets
1-inch piece ginger, grated
3 cloves garlic, crushed
1 tablespoon canola oil
¼ teaspoon salt
Heat the oil with salt, garlic
and ginger over medium-high
heat in a large skillet. Stir until
fragrant, about 1 minute. Add
the vegetables and stir-fry until
cooked to crisp-tender, about 8
minutes. Serve immediately. l
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