Hot Green Curry Chicken over Rice with White Asparagus, Pineapple & Blueberries

This recipe's title pretty much says it all! Hot Green Curry Chicken over Rice with White Asparagus, Pineapple & Blueberries. It's not as complicated as it sounds and is ready in only 45 minutes. Enjoy!
Photo by debora j.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 16

    ounces organic chicken breasts, boneless, skinless

  • 2

    tablespoons organic peanut oil

  • 1

    teaspoon garlic powder

  • 2

    tablespoons fresh ginger

  • 4

    scallions

  • 2

    tablespoons curry powder

  • 2

    organic jalepenos

  • 1

    tablespoon ground coriander

  • 1

    tablespoon ground cumin

  • 1/2

    cup water

  • 1/2

    cup light coconut milk

  • 3/4

    cup organic tomatoes, diced

  • 1

    bunch organic cilantro

  • 2

    tablespoons sugar

  • Salt and pepper, to taste

  • Juice of 1 lime

  • 10

    white asparagus

  • 2

    cups cooked white rice

  • 1

    fresh organic pineapple

  • 1

    pint organic blueberries

Directions

Put rice in rice cooker and cook on quick setting. Cut fresh pineapple and place in bowl with fresh blueberries. Preheat a 5 quart saute pan, add peanut oil and swish around. Add whole chicken breasts, browning each side for about 4 minutes. In a food processor, combine garlic powder to cumin and mince into a paste. Add curry paste to pan with chicken and smooth around coating chicken. Cook for about 2 minutes. Slowly add water. Dissolve curry paste. Add coconut milk, tomatoes, cilantro, sugar, salt, pepper and lime. Lower stove top temperature to medium. Simmer for about 7 minutes. Do not bring to boil. Add asparagus. Cook 1 more minute. Serve over rice with pineapple and blueberries. For a more kid friendly version, omit the jalepenos. Saute the chicken, remove from pan. Make curry sauce and serve plain chicken with the sauce on the side for dipping.

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