Friday, April 16, 2010

White Bean Thai curry

You can use more, less, or no chicken at all, according to your tastes. Vegetarians and vegans, just skip the chicken in the first step and cook the rest according to the directions.

2 boneless skinless chicken breast, cut into small cubes (optional)
1 large onion, chopped
1 tsp. chili powder
1 1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
1 Tbsp. olive oil
1 Tbsp. all-purpose flour
1 14-oz. can unsweetened coconut milk
1 Tbsp. peanut butter
2 cans white beans, rinsed and drained
3 medium carrots, grated
1 stalk celery, sliced
1 medium green onion, sliced
5 cloves garlic, minced
2 Tbsp. chopped fresh basil

Hot cooked basmati, jasmine, or other white rice

In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.

Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice.

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