A flavorful green chicken curry with fresh herbs, mushrooms, and coconut milk that makes for a healthful weekday dinner. This post is sponsored by Progresso Foods. Thanks for supporting Brooklyn Supper’s sponsors! Jump to recipe.
As cool weather sets in, we’re no longer rearranging the fridge to cram a bunch of produce in. Instead, we have a smaller selection of hardy, manageable staples like potatoes, cauliflower, mushrooms, and leafy greens. But if we have fewer vegetables to work with, it doesn’t mean we’re working with fewer flavors. A knob of fresh ginger, a stalk of lemongrass, or fresh herbs help basic ingredients shine and add layers of flavor and brightness even to staid dishes. The pantry, too, is ready for winter, stocked with all the staples we need to make the most of the season’s produce. We have rich cooking stocks; rice, noodles, and grains; oils and vinegars; and flavorful canned vegetables that make a meal like canned artichokes and tomatoes. To the basics we add a bit of chicken or a braising cut of pork, and call it a meal.
In this recipe, pantry staples are combined with unexpected ingredients to make a bright and flavorful green chicken curry. Flavor builds slowly with the addition of shallot, ginger, and lemongrass plus seared chicken and coconut milk. The dish is boosted by Progresso’s Vegetable Cooking Stock, which not only unites the flavors, but also enhances them. Progresso’s Vegetable Cooking Stock is made with a short list of quality, real food ingredients and their care and attention shows in the finished product. The result is a vibrant, hearty chicken curry with notes of brightness, spice, and creaminess. It’s just the thing to fight off winter’s chill.
A few notes on the recipe: I’ve used skinless, boneless chicken thighs here, since dark meat tends to be more moist and flavorful. I served mine over rice noodles but this curry is just as wonderful over rice.
This flavorful green chicken curry with fresh herbs, mushrooms, and coconut milk makes for a vibrant weekday dinner.
- sea salt
- 1 1/2 pounds skinless, boneless chicken thighs
- 1 tablespoon coconut oil or other heat tolerant cooking oil
- 1 large shallot, peeled and minced
- 2- inch segment fresh ginger, peeled and minced
- 1 - 2 green chilies, seeded and minced, plus several slices for garnish
- 4 cloves garlic, smashed, peeled, and minced
- 2 cups sliced crimini mushrooms
- 2 cups Progresso Vegetable Cooking Stock
- zest of 1 lime
- 8- inch stalk lemongrass, halved
- 1 cup coconut milk
- 1/4 cup basil leaves, cut into a chiffonade, plus more for garnish
- 1 package rice noodles or grain of choice
- cilantro leaves for garnish
- lime juice
Sprinkle chicken on both sides with sea salt. Set a deep 10-inch skillet over medium-high heat. Add oil, and when hot, add chicken. Sauté, nudging slightly to prevent sticking, for 7 minutes. Flip, and sauté another 5 minutes or until internal temperature reaches 165 degrees F. Set cooked chicken in a medium bowl and set aside.
Pour off all but 2 tablespoons accumulated fat and edge heat down to medium. Add shallots, ginger, chilies, garlic, and a generous pinch of sea salt, and sauté until soft, 5 - 7 minutes. Add mushrooms and a splash of stock. Use a wooden spoon to scrape up any brown bits; then add remaining stock, lime zest and lemongrass stalk. Bring mixture to a boil, and then turn heat down to a gentle simmer. Taste, and adjust salt levels as needed. Cook for 20 minutes.
Meanwhile, cook rice noodles according to package instructions.
When chicken is cool enough to handle, cut into 1/2-inch thick slices and add to curry. When 5 minutes of cook time remain, stir in coconut milk and basil.
Ladle over rice noodles and garnish with a squeeze of lime juice, green chili slices, and basil and cilantro leaves. Serve immediately.
This post is sponsored by Progresso Foods. Thanks for supporting Brooklyn Supper’s sponsors!