Broccolini / Cheap + Cheerful / Chicken / Chilli / Coconut / Coconut Water / Coriander / Dairy-Free / Light Meals / Main Course / Meals + Courses / Quinoa / Special Diets

Green Chicken + Lemongrass Curry with Black Quinoa + Broccolini

Green Chicken + Lemongrass Curry www.fingerforkknife.com 

A breezy summer-is-on-it’s-way spirited green curry that features fresh coconut water, lemongrass, coriander root, and green chillies. The punchy green paste is whizzed up in no time at all in a food processor and serves as a beautiful light, spicy and slightly sweet broth in which the chicken gently poaches. Served up on a bed of black quinoa and broccolini, this chicken curry will be your new favourite!

 

you'llneed
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FOR THE QUINOA:

1 cup (200 gm) black quinoa

2 cups (500 ml) water

FOR THE CURRY:

2 stalks lemongrass, white part only

2 long green chillies

2 cloves garlic

2 tbsp chopped coriander roots

½ brown onion, chopped

1 tbsp lime zest

1 tsp brown sugar

2 tbsp fish sauce

1 tbsp rice bran oil

2 cups (500ml) coconut water

500 gm free range chicken breasts, skin removed, cut into 2 cm pieces

250 gm broccolini, halved

½ cup edamame beans, thawed

Fresh coriander, for garnish

Micro herbs, for garnish

SERVES 4

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1. Place the quinoa and water in a medium saucepan over high heat and bring to the boil. Cover with a lid and reduce heat to low. Cook gently for 10 minutes. Remove from the heat and set aside to allow quinoa to steam, covered, for 5 or so minutes. Remove lid and set aside.

2. For the curry, pop the lemongrass, chillies, coriander roots, garlic, onion, lime zest, sugar, fish sauce, and oil in the bowl of a food processor. Whizz until you have a chunky paste.

3. Heat some oil in a large wok over high heat, add the green paste and cook, stirring frequently, for 3-4 minutes, until fragrant. Add the coconut water and bring to a simmer. Reduce heat to medium, add chicken pieces and cook for 3 minutes. Add the broccolini and cook for a further 2-3 minutes or until the chicken in cooked through.

4. To serve, divide the broccolini, cooked quinoa and edamame beans between four plates. Top with chicken and a good few spoonfuls of the curry sauce. Top with coriander leaves and micro herbs. Serve immediately.

15 thoughts on “Green Chicken + Lemongrass Curry with Black Quinoa + Broccolini

  1. Black quinoa! What! I had no idea that was a thing. This looks fantastic. Gorgeous presentation, and I’ve been wanting to try cooking with broccolini, too! Can’t wait to try it.

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