also known as
the Stir-fry recipe (with pictures)
1 jar of “Thai Kitchen” green curry paste
1 can coconut milk
1 – 1 1/4 lbs of cheap chicken meat, white or dark
1 – 2 cups of rice
1 tablespoon brown sugar
1 – 2 teaspoons turmeric
2 or more of the following:
a cup green beans, snow peas, or snap peas
a cup of green peas (give peas a chance)
a small yellow onion (or half of a large one)
a cup bamboo shoots (or a small can)
a cup water chestnuts (or a small can)
a cup of sliced eggplant (use small ones)
a bell pepper (any colour you like)
4 – 6 jalapeño or serrano peppers
3 – 4 large or 5 – 7 small carrots
a small rutabaga or potato
a large parsnip
a can of store-bought “stir fry vegetables”
a cup of broccoli or cauliflower
a cup of asparagus
a cup of any other vegetable (bokchoy, radicchio, parsley, broccoflower)
fresh or canned mushrooms
“Miller Farms” boneless skinless chicken thighs (still frozen), turmeric spice, red bell pepper, “Thai Kitchen” green curry paste, “Thai Kitchen” organic coconut milk, “La Choy” fancy mixed stir-fry vegetables, “Reese” bamboo shoots, “Reese” water chestnuts, a “Texas New” yellow onion, jalapeño peppers, green beans. For these pictures, I used half of the onion, half of the jalapeños, and everything else except the three cans on the right.
Thaw the chicken if frozen. Put the jar of curry paste in a wok or large saucepan, add the coconut milk. Stir with spoon until mixed. Chop chicken into bite sized pieces and add to the curry sauce in the wok.
Right now, before you do anything else, wash and scrub the cutting board and anything else that touched raw chicken. The cutting board needs to be scrubbed with soap, rinsed, and then final rinsed with the hottest water that can come out of your tap. No, I’m not kidding, get to it.
Start the rice.
Cook the chicken over medium heat stirring occasionally from the bottom to avoid burning. Cover when not stirring to hold in the heat and ensure the chicken cooks properly.
While the chicken is cooking, start chopping the vegetables. The tougher veggies need a little longer to cook than the others, so if using carrots, parsnips, or rutabaga, chop them first. Onions and eggplant cook pretty fast, add them last.
When the chicken is obviously cooked, and the rice water is boiling, add the vegetables. The vegetables will also give up some water when cooking, so it may look like it needs extra fluid at this point, but don’t add any. Stir occasionally and cover in between. Near the end of the cooking, add a tablespoon of brown sugar (optional).
When the onions have become translucent, reduce or turn off heat until rice is finished.
left: stir fry is ready; right: rice is ready, this is a brown organic long grain American rice with a teaspoon of turmeric spice per cup of rice added for health properties, but also has a nice color
To serve, make a bed of rice on a large plate and add a large ladle or two of stir fry and sauce. Makes 3 – 4 large plates.
- I recommend Zojirushi rice cookers.
I’ve seen comments on forums saying something like “Why would you spend that much when you can get brand X for less?”. This is like comparing a Mercedes automobile to a rusty Datsun. A Zojirushi Neuro-fuzzy will cook any rice absolutely perfectly every time and last for years, the model above is at least ten years old. If you ever hesitated in making slow-cooked long grain rice because it was difficult in any way, you’ll need to see a Zojirushi work to believe it can be that easy.
- The green curry paste is already pretty spicy, but adding a few jalapeno peppers will really put some heat in this recipe. This usually cures my sinus headaches.
- My favorite combination is chicken with onion, bell pepper, eggplant, brocoli or green beans, and white long grain rice with tumeric.
- Other meats can be used. Pork butt, shrimp (prawns), squid, and beef stew meat all work just fine.
- I use a regional brand of chicken in a pack of 6 boneless chicken thighs. It’s cheap and delicious. Hint: After thawing it from frozen in the microwave, it will still be slightly frozen in a block. It’s very easy to cut up when it’s like this.
- I use a stainless steel wok that my wife got me for Christmas one year. It sits on a small stand above a gas burner and works very well for me.
- The vegetables can be pretty bland looking if they’re all green, use a red bell pepper to add some color if you’re serving this to others.