Asian > Thai

Jade Vine and Coconut Curry Recipe

Ingredients with Measurements:
- 1 lb. chicken breast, cut into bite-sized pieces
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. ginger, grated
- 1 tbsp. green curry paste
- 1 can (13.5 oz.) coconut milk
- 1 cup chicken broth
- 1 cup jade vine leaves, chopped
- 1 red bell pepper, sliced
- 1 tbsp. fish sauce
- 1 tbsp. lime juice
- Salt and pepper to taste
- Cooked rice for serving

Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-Step Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
3. Add the chicken and cook until browned on all sides.
4. Add the green curry paste and stir to coat the chicken and vegetables.
5. Pour in the coconut milk and chicken broth, and bring to a simmer.
6. Add the jade vine leaves and red bell pepper, and simmer for 10-15 minutes until the vegetables are tender.
7. Stir in the fish sauce and lime juice, and season with salt and pepper to taste.
8. Serve over cooked rice.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 372
Fat per serving: 23g
Carbohydrates per serving: 8g
Protein per serving: 33g

Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Jade vine leaves can be substituted with spinach or kale.
- Green curry paste can be substituted with red curry paste.

Variations:
- Add diced sweet potato or butternut squash for a heartier curry.
- Use different vegetables such as eggplant or zucchini.
- Add a tablespoon of honey for a touch of sweetness.

Tips and Tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the vegetables from breaking apart.
- Adjust the amount of curry paste to your desired level of spiciness.
- Make sure to chop the jade vine leaves finely to ensure they cook evenly.

Storage Instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the curry in a microwave-safe dish or on the stovetop until heated through.

Presentation Ideas:
Serve the curry in a bowl with a scoop of rice in the center and the curry surrounding it.

Garnishes:
Garnish with chopped cilantro or green onions.

Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or a light beer such as a pilsner.

Suggested Side Dishes:
Serve with naan bread or a side salad.

Troubleshooting Advice:
If the curry is too thick, add more chicken broth or coconut milk to thin it out.

Food Safety Advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food History:
Jade vine is a tropical plant native to the Philippines and is known for its vibrant green color.

Flavor Profiles:
This curry is creamy and spicy with a hint of sweetness from the coconut milk.

Serving Suggestions:
Serve the curry hot over a bed of rice for a comforting and satisfying meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Thai

Taste: Spicy, Tangy, Sweet, Aromatic, Savory