The mornings have definitely had a chill here lately, and we’ve been harvesting the last of our summer crops – the last of the peppers got picked last weekend, cucumbers got picked during the week, and tomatoes will be picked this weekend. This means I’ve got a ton of both fully ripe and underdeveloped veggies (okay, these are all technically fruits) that need to be either used or preserved in a hurry! Since I’ve already got three 1-gallon bags of sweet pepper strips and two 1-gallon bags of whole hot chilies in the freezer, as well as a gallon and a half of fermented jalapeño rings and a couple of pints of fermented hot sauce in the fridge (plus two gallons of fermented cucumber pickles, but the object of this post is peppers!), we’ve been eating peppers in just about every meal this week.
Tonight’s dinner was a spur-of-the-moment green curry using ingredients I had on hand (we grew all of the produce other than the ginger and the garlic!), and it turned out fantastic. Once all the veggies and the chicken are chopped and prepped, it comes together very quickly and easily – it should be done in about the amount of time it takes for the rice to cook.
Makes about 4 servings, plus enough to feed a hungry toddler a couple of meals.
- 1 Tablespoon coconut oil
- 1 medium onion, sliced vertically
- 2 Tablespoons minced or grated ginger (about 1.5″ piece)
- 2 Tablespoons minced garlic (about 4-5 large cloves)
- 1 minced lime leaf (I used a Yuzu lime leaf; kaffir lime would also be good, and probably any citrus leaf would work; you could probably substitute the zest of one lime if you don’t have access to citrus leaves)
- 1 Tablespoon minced lemongrass (from the tender white/light green portion of the stalk)
- 1.5 pounds boneless skinless chicken thighs, cut into 1/2″ strips
- 4 cups sweet pepper strips (any color; I used a mix of red, yellow, and green)
- 1/2 teaspoon fine sea salt or Himalayan pink salt
- 1.5 cups coconut milk (I use homemade, or you could use 1 can of store-bought)
- 1/2 cup chopped cilantro
- 4 cups cooked jasmine rice
- lime wedges to garnish
- Heat the coconut oil in a large, heavy skillet over medium heat. Add the onions and sauté until they begin to get translucent, about 5 minutes.
- Add the ginger, garlic, lime leaf, and lemongrass; sauté 1 minute.
- Add the chicken; sauté 3 minutes.
- Add pepper strips, coconut milk, and salt. Stir to mix everything together. Bring to a boil, reduce to a simmer, and cover. Simmer, covered, for about 5-7 minutes or until chicken is fully cooked.
- Add cilantro just before serving. Serve over rice, garnishing with lime wedges, and with a bottle of Sriracha on the side.