This post may contain affiliate links, which means by clicking on them you help support a homeschooling mom and her incredibly overworked husband! We appreciate each and every click!
Welcome to Tuesday…Tasty Travels Tuesday, that is!
This is the day each week that I make an ethnic dish of some sort. My goal in this attempt is to introduce my kids to unique and interesting cuisines they may never experience otherwise.
Growing up in the South, I cut my teeth on soul food, comfort food, and sweet tea. And while these are all still my favorites (much to the chagrin of my waistline), I knew I needed to branch out beyond standard ethnic fare. Ironically, I discovered it’s actually really fun to seek out new recipes for cuisines even I haven’t tried!
Which brings me to today!
This time I’m sharing an Indian inspired dish with you…
Green Curry Chicken
First, cube up your chicken breasts and marinate them in some extra curry sauce while you prep the rest of your ingredients.
(The recipe doesn’t specifically call for this step, but I’m all for extra ways to add flavor!)
Keep in mind, curry sauces come in different spice intensities.
Green is the hottest, red is midrange, and yellow is the mildest.
I chose the yellow curry sauce (’cause I’m a wimp!) from Trader Joe’s. It’s delicious!
Once all your prepping is complete, start sauteeing your chicken and scallions in an oil lined skillet until no longer pink.
(approx 4-5 minutes)
Make sure when you’re cooking the chicken, you avoid the urge to stir too much. This will help to create a delicious brown crust…and we all know, brown food is good food!
It should look like this when cooked! Quite a difference, huh?
After cooking, transfer the chicken to a bowl and throw your sweet potatoes into the pot.
Cook for 2 minutes, stirring frequently.
Then add curry paste and fish sauce.
(I promise fish sauce isn’t nearly as disgusting as it sounds. It smells awful but adds a great umami* flavor!)
Next, toss in bok choy and green beans.
(Finding bok choy, for me, is hit or miss- so in a pinch, I subbed baby spinach)
Bring to a simmer then reduce heat to medium.
Cover and cook until vegetables are tender.
(approx. 5-7 minutes)
Return the chicken and any juices to the pan and cook until heated through, about 2 minutes more.
Remove from heat and stir in basil and lime juice.
Eat and enjoy!
You can easily serve this over cooked wild rice for a heartier dish, but we loved it as is!
I’ve always been hesitant to try Indian food, because I knew it was so different from everything I’ve ever eaten. I was afraid I wouldn’t like the spice combinations or it would require crazy ingredients.
I’m super stoked that I took a chance on this recipe! If you’re feeling a bit reluctant…take the leap. You’ll be really glad you did!
Final family rating?
5 thumbs up!
This one is definitely going in the rotation!
Tell me, what other cuisines have you been afraid to try?
Let me know in the comments and I’ll create a dish that will make you wonder why you ever thought twice!
Remember, it’s not long until Independence Day. I’ve got great things planned!
Until then…chew the right thing!
Notes: The recipe calls for boneless, skinless chicken thighs- but I subbed breasts to reduce fat content.
*umami is a meaty or savory taste sensation created by ingredients other than meat.