Abundantly Green Coconut Curry Slurry

Abundantly Green Coconut Curry Slurry

  • Servings: 2
  • Difficulty: easy
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Abundantly Green Coconut Curry Slurry
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Sometimes I feel like just jamming a bunch of vegetables down to make up for poor food choices. Jill was gone this evening so I decided curry. Over the weekend we went with some friends to a place called FT 33. It’s touted as one of the hottest restaurants in Dallas given its attention to local and farm to table. It’s one of those places that sits on the edge of snobby but worth the occasional splurge. Jill and I ordered their charcuterie board that had many smoked and aged meats along with pickled beets, green beans etc.. If you ignore the snob and admire the craft you can tell they put a ton of effort in that little bit of food.

I ordered chicken thighs in this coconut milk green sauce. It was super complex. I kept an eye on the kitchen and could see them pulling out all sorts of containers that each required countless hours to achieve a specific taste. A true recipe of thoughtful constructed flavors and textures. For that I give them huge kudos but the price for that level of effort can be steep for most of us.

All that to say, the sauce stuck in my head. I could see it was a blend of a coconut sauce and some green oils. So tonight in honor of that sauce I decided to use coconut milk, green curry and a ton of vegetables. Not nearly as complicated as FT33 but given the time I spent this dish was perfection. I will attempt to remember how I constructed it. Ive said it before but if you haven’t had green curry please try it. It’s just so darn delicious.

Ingredients.
1 chicken breast diced
4 green onions
1 bunch of spinach
handful of basil
1 bunch of cilantro
2 garlic cloves
1 jalapeno
1 green pepper diced
3 tbs of green curry paste
1 can of coconut milk
1 tbs of cumin
1 tbs of Kosher salt

Directions
1. I took the basil, cilantro, garlic and coconut milk in a blender and blended it smoothly. IMG_0335

2. I took a pan on medium low heat and added the mixture to it. I cut up the chicken, the peppers, onions and zucchini and added them to the pot. I also added the cumin an salt. I let that simmer for about 20 minutes.

3. Right before serving I added the spinach and cilantro. Soooooo good sooooo easy soooo green.
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