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Green Curry with Chicken and Fiddleheads



Green Curry with Chicken and Fiddleheads
In this recipe for Thai Green Curry with Fiddleheads and Chicken, the bright flavor of Thai herbs and spices make a perfect match for fresh fiddlehead ferns. Store-bought curry paste makes this a quick & easy dish, taking less than 30 minutes to prepare.
Ingredients:

1/2 lb fresh fiddlehead ferns
1 can coconut milk (14 oz)
2 shallots, thinly sliced
1 inch piece of fresh ginger, peeled and finely diced
4 - 6 cloves of garlic, peeled and finely diced
2 Tbsp Thai green curry paste (or more, to taste)
2 small carrots, peeled & sliced diagonally 1/4 inch thick
1 lb boneless skinless chicken thighs cut into 1 inch chunks
2 Tbsp fresh lime juice
1 1/2 tsp sugar
2 Tbsp fish sauce
Salt, to taste
Fresh basil leaves (optional)
Fresh chives (optional)

Directions:

 

Trim the brown tips from the fiddleheads, if desired. Bring a large pot of salted water to a boil. Add the fiddlehead ferns, reduce heat to medium, and cook until just tender, about 2 minutes. Drain the fiddleheads and plunge into cold water. Drain again and set aside.

 

Scoop off 3 - 4 tablespoons of the coconut "cream" from the top of the opened can and place in a large pot. Heat over medium high heat. When the coconut cream begins to bubble, add the shallot, ginger, garlic and curry paste. Cook, stirring occasionally, for 5 minutes.

 

Add the chicken and carrots and stir again. Reduce the heat to medium-low and cover. Simmer for 15 minutes, stirring from time to time, or until the carrots are barely tender. Stir in the fiddlheads and cook for another 5 minutes, or until the fiddleheads are hot.

 

Stir in the lime juice, sugar, fish sauce and salt. Simmer for a moment, then taste and adjust seasonings to taste.

 

Serve with jasmine rice and sprinkle with fresh basil leaves and sliced chives, if desired.

 

 



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