Cameron Diaz lives "Green" and enjoys a "Green Curry Chicken"
Actress Cameron Diaz is a beautiful native Californian, who is part owner of the Asian restaurant, "Bambú" in Miami Beach. When Cameron visits "Bambú" she orders her favorite food, green curry chicken. This is green curry chicken recipe you can make and enjoy at home. You can find most of the ingredients at an Asian market, or the Asian department of your local grocery store. For this recipe you will need turmeric, a member of the ginger family, which may slow the growth of fat. Maybe, this is how Cameron Diaz maintains her slim figure.
1 1/2 C coconut milk
1 T green curry paste
1 Lemongrass stalk, cut into 1 inch pieces
1 C Reduced-sodium chicken broth
2 T Fish sauce
3 T Sugar
1/2 t Turmeric
2 Kaffir lime leaves, cut into slivers
1 1/2 Lbs. Chicken breasts, boneless, skinless, sliced into strips
2 C bamboo shoots, boiled in fresh water for 5 minutes and drained
1/2 C Frozen peas
2 Tomatoes, cut into wedges
15-20 Fresh basil leaves, chopped
Heat 1/2 cup of coconut milk in a pan (large enough for stir fry) over medium-heat until bubbling. Add curry paste and lemon grass, and stir for 1 minute, then add the chicken broth, fush sauce, sugar, turmeric, and lime leaves. Bring to a boil.
Now add chicken and cook 2-3 minute, reduce heat to low. Then add the rest of coconut milk, bamboo shoots, peas, and tomatoes. Simmer for about 3 minutes. Remove from heat, and stir in basil leaves. Serve with jasmine rice. This recipe makes about 6 servings.
If you like this green curry chicken recipe you may also enjoy this Peruvian Chicken Recipe:
Aji de Gallina
This South American recipe's main ingredient is chicken ("gallina" means chicken.) This is a popular Peruvian creamy chicken stew recipe. The base of the stew is a a velvety, spicy cheese sauce. The flavors are spicy with the chilies and nutty with the walnuts. Serve with a side dish of boiled potatoes and white rice. Aji de Gallina is a national dish of Peru as Lomo Saltado. The yellow of the sauce of the Aji de Gallina makes a beautiful presentation for your spring dinner party.
• 4 slices white bread, remove crusts
• 1 1/2 Cups milk
• 4 Pounds chicken
• 1 onion, chopped
• 1/2 Cup vegetable oil
• 1 large onion, diced
• 2-3 cloves garlic, minced
• 6 hot yellow chilies, pureed
• salt & pepper to taste
• 1/2 Pound walnuts, finely chopped
• 4 Ounces Parmesan cheese, grated
• 12 Ounce can evaporated milk
• 6 red potatoes, boiled, halved
• hard boiled eggs, sliced
• black olives, chopped
Place bread (without crust) in a dish and soak in the milk. Boil chicken in salted water with the onion.
Strain, reserve broth, discard onion. Remove bones from the chicken chicken and cut into bite size pieces.
Heat oil in a saucepan. Sauté onion with garlic and chili peppers until lightly browned. Season onion mixture with salt and pepper. Add bread mixture. Cook over low heat about 10 minutes. Add the nuts, grated cheese, and chopped chicken.
Pour in evaporated milk and cook until heated through. Place on a serving platter. Garnish with potato halves, hard-boiled eggs, and olives. Enjoy!