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

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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!

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Rate this recipe 4.3/5 (4 Votes)

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

Details

Servings 4
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

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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