Tuesday, June 7, 2016

What's new? Green curry with chicken, that's what's new!

I have spent the last few days working on a new recipe. My focus is high flavor and low carb. Since low carb recipes are always high in fat, it's pretty easy to get flavor into them, but they can get a bit humdrum, even when loaded with butter. This one incorporates strong flavors along with what I thought was really good mouth feel from the coconut milk.

Here is my first stab at cranking up the flavor so that you love every bite. But it's a good idea to stay away from stuff that tastes so good that you can't quit eating it.  Mission accomplished. This one will make your tummy AND your brain satisfied with this meal. You can add some low carb cauliflower "rice" to it if you want, but with the vegetables in the curry, I was quite satisfied with just the curry.

If you try this one, please let me know what you think. Your feedback is important!



For broth and poached chicken:
·         2 large whole chicken breasts, ribs and bones attached (about two pounds)
·         Enough water to come to top of the chicken breasts in the stock pot
·         Bay leaf, 1 or 2 depending on size
·         Small bunch of fresh lemon thyme (or English thyme, whatever you have in your herb garden)
·         A small sprig of fresh rosemary (only ¼ tsp. if using dried)
·         1 tsp. whole black peppercorns
·         1 ½ tsp. sea salt
·         ¼ tsp. kefta or ras al hanout if you have it – adds a little depth of flavor

Put whole chicken breasts in a heavy stock pot with bay leaf, lemon thyme, rosemary, salt, peppercorns and kefta or ras al hanout if using. Add water to top of chicken breasts. Bring just to the boil, then immediately turn down to very slow simmer.  Poach until tender, about 35 minutes. Don’t overcook, as chicken will have time to cook a bit more when finishing the dish. Remove chicken from broth, strain the broth into a quart glass jar, and keep chicken and broth in fridge until ready to use. Cook down the broth to strengthen it, about a quart when finished. May be done ahead to have on hand for this recipe and others.

For curry:

1 tablespoon virgin coconut or canola oil
3 tbsp. green curry paste
1 ½ teaspoons freshly grated ginger
½ teaspoon finely grated lime zest
½ medium onion, sliced into ¼” wide half rounds
1 teaspoon sea salt
½ head cabbage, cut into 3/4” wide strips
3 C. chicken broth from the poached chicken
1 (14-ounce) can coconut milk
¼ cup basil leaves roughly chopped, plus a few more for garnish
1 tablespoon fresh lime juice
Lime wedges for garnish and to squeeze over finished dish


Heat oil in heavy stock pot over medium heat. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add cabbage strips and continue cooking just until they begin to soften, two to three minutes. Add chicken stock and bring to a boil, then reduce heat to low and simmer until cabbage is crisp-tender, about 3 minutes. Discard skin and bone from chicken breasts and slice across the grain into slices ¼”. Cut the chicken slices into bite size pieces, about 1 ½” x 2” rectangles. Add chicken and coconut milk to pot and cook over medium, being careful not to boil, until warmed through, about 5 minutes. (If chicken was not thoroughly cooked during poaching, increase the heating time by a few minutes, until you are sure it is done, being careful not to overcook or it will be stringy and tough.) Stir in basil and lime juice. Garnish with fresh cilantro and lime wedges for an extra jolt of taste.

High Flavor Low Carb Cooking by Susan Siemers, June 1, 2016

1 comment:

  1. This sounds so good but I doubt I could ever make it as good as yours.