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Homemade bright green curry sauce with black forbidden rice. Fresh chiles, ginger, Thai chili peppers, and toasted spices blended with coconut milk for a fresh and flavorful curry.
The troops may rebel, but I think they just might appreciate this flavorful, spicy twist on Halloween. Topping the curry with a scoop of black forbidden rice gives it a creepy, did you top my curry with bugs, look. AND If I really want to scare the living heck out of my husband, all I have to do is omit the chicken and replace it with broccoli and asparagus! Because that would make it healthy and Vegan! Sounds fabulous to me.
Flavors of fresh green curry paste are off the charts fabulous besides fresh homemade curry paste is far superior to bottled paste.
How to make fresh green curry paste:
Green curry is out of this world and full of flavor because of the fresh curry paste added to creamy coconut milk
Tips:
Here is a couple of tips. After toasting the coriander seeds, cumin seeds, and black pepper, grind them together first before adding the other ingredients. You could pulse them in a spice grinder to quickly grind them to a powder.
Here is a tip for lemongrass: Cut off the bottom and only use the soft 3-5 inches of the lemongrass. I like to pound it a bit because it softens up the fibers, then I chop it.
Grind all the curry ingredients using a mortar and pestle or you can pulse the paste in a food processor. Consider it an upper-body workout to grind it by hand. Because it really works the forearm.
Use canned organic coconut milk for health and flavor.
Simmer loads of green veggies into the curry coconut milk.
Add black forbidden rice and fresh Thai Basil.
5 from 6 votes
Green Curry with Black Forbidden Rice
Spicy green curry made with a fresh homemade curry paste. Topped with black forbidden rice
CourseDinner
CuisineAmerican
Keywordchicken curry, curry paste
Prep Time 33 minutes
Cook Time 20 minutes
Total Time 53 minutes
Servings 6
Calories 536 kcal
Ingredients
Chicken:
- 1tablespoonrice vinegar
- 1teaspoonkosher salt
- 1tablespooncornstarch
- 1egg white
- 3large bonelessskinless chicken breasts, cut into bite size pieces
Curry paste:
- 1tablespoonwhole coriander seedstoasted
- 2teaspoonswhole cumin seedstoasted
- 1teaspoonwhole black peppercornstoasted
- 1teaspoonkosher salt
- 3Serrano chilessliced
- 1/2cupfresh cilantro
- 2stalks fresh lemongrasschopped
- 8garlic clovesminced
- 2scallionschopped
- 2tablespoonschopped peeled ginger
- 2tablespoonsfresh lime juice
- zest from 2 limes
Curry:
- 2cans coconut milk
- 2cupsfresh spinach
- 2small zucchinisliced
- 1large green pepperchopped
- 3/4cupfresh basilroughly chopped
- Serrano chiles for garnishif desires
- 3cupscooked black rice
Instructions
For the Chicken:
In a medium size mixing bowl mix vinegar, salt, cornstarch, and egg white. Add chicken pieces. Mix well with your hands making sure all of the chicken is completely coated. Set aside to marinate for 30 minutes. Bring a large pot of water to a simmer. Add chicken and cook for about 2 minutes only until the chicken changes color and is no longer pink. Pour into a strainer to drain off water. Set chicken aside.
To make Curry paste:
In a large mortar and pestle or a food processor grind toasted spices and salt. Add remaining ingredients and continue grinding until a paste forms. Paste can be made in advance and refrigerated for up to 2 weeks.
For the Curry Sauce:
Puree 3-5 tablespoons of curry paste with coconut milk and spinach until smooth. Pour into a large pot and bring to a simmer. Add zucchini, green peppers, chicken, and basil. Bring to a low simmer for 7-10 minutes.
Serve with cooked black rice and garnish with slices of Serrano chiles. Serves 4-6
Nutrition Facts
Green Curry with Black Forbidden Rice
Amount Per Serving (4 g)
Calories 536Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 25g125%
Cholesterol 72mg24%
Sodium 951mg40%
Potassium 1244mg36%
Carbohydrates 34g11%
Fiber 4g16%
Sugar 1g1%
Protein 32g64%
Vitamin A 1690IU34%
Vitamin C 49.6mg60%
Calcium 95mg10%
Iron 6.9mg38%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
Tann says
Making your own curry paste is intimidating, but it is by far the best tasting curry ive ever had! And you make it so much easier than i expeCted it to be!! Thanks SSG!Reply
- Janet Barton says
So much flavor!!
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- Martha says
Made this for the Halloween dinner party tonight! It was a HUGE hit. Everyone said it was very fun to have the black rice. Thanks for posting something Halloween-y but not sugary and sophisticated enough for an adult party. This may have to be my new go to for Halloween!
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- Janet Barton says
Sounds like a great party. I'm so glad the curry was a hit. Thanks for sharing. I love to hearing such fun comments.
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- Valerie Bradshaw says
I love the photos. They are beautiful and helpful. But, I'd love the ingredients and instructions first and then all the detailed pictures and instructions after. Thanks for all the recipes!
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- Janet Barton says
Gotcha. I'll do that. That way if someone just wants the recipe, they won't have to scroll, scroll, scroll…. Thanks so much!
Reply
Hello Janet,
Greetings from Canada!
I would agree that your blogs would probably benefit from fewer photos — but you take really great photos, so I don't mind. What I'm interested in is the quality of your recipes … and frankly they are consistently really good. Thanks!Reply
- Janet Barton says
Hello Canada, I appreciate your honesty and I agree with you. I'm sure there is a way for me to condense them. It might take some time for me to figure that one out. Ha ha. I'm not so tech savvy, but with time I can do it!
- Trang says
I really enjoy your pictures, it's not only beautiful but also helpful, I wanted to check how ingredient look like, the color, the freshness, size, volume….thank you for your time.
Reply
- Janet Barton says
Thank YOU! I appreciate your response. I'll keep it up.
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- Leanne says
The only thing I would change is posting more often!?But I totally understand why you don't as I know your posts must take an enormous amount of time to create! Always love what you do….pictures and all!!
Reply
- Janet Barton says
I agree. I DO need to post more often. I have been working on a post for 8 hours now and still have photo's to edit and then put a post together. I'm SO slow at this AND I like my free time.
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This recipe looks delicious!!! Yum! Will definitely be making! Maybe with not so many serrano peppers. 🙂
Reply
- Janet Barton says
I get it! They can really heat up a dish.
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- Gail M says
I really enjoy your blog just the way it is. Lots of pictures means you're a detail person, which in my books means your recipes will turn out "for me" perfect.
Reply
- Janet Barton says
Thanks Gail, I'll keep up the detail.
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- Janet Barton says
I hear you. Thanks for your input.
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- Lucy Cook says
Janet,
My go to girl, please don't Change anything about your posts…love everything you write and photograph…phewie on the rest!!!Reply
- Meri Brown says
Lots of pictures please!
Reply
- Janet Barton says
Gotcha.
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- Unknown says
When I have cooked forbidden rice, it never looks like this. It always splits open even if I carefully monitor the heat. What is your trick?
Reply
- Janet Barton says
This time I used a rice cooker. On stove top use 1 cup rice to 1 3/4 cups water. Simmer approx. 30 minutes covered on low heat. Cover and let stand for for 5-10 minutes. That should do it.
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- CARDAMOME says
Non il faut continuer, je trouve que c'est très bien de voir les photos des étapes; il faut continuer à mettre les photos. Si on n'a pas envie de suivre la recette et de faire à sa manière, les photos peuvent suffire avec la liste des ingrédients (sauf pour la pâtisserie bien sur)
No i really think that the step-by-step instructions and photos are nessessary to understand better and, why not, to cook just with them and th ingredients checklistrecette vraiment très appetissante et j'aodre le curry vert, surtout fait maison!
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- Janet Barton says
Merci beaucoup. Back to step-by-step.
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- Penny says
I love green curry and this is something I will definitely try. The colour, with the black rice on top does make it spooky. I am pinning this on my Halloween board 🙂
Reply
- Janet Barton says
Thanks, Penny. Pin away
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- Karolina Biszak says
Hi Janet, I just wanted to say that the first thing that brought me to your blog were the pics. And then i found out your superb recipes. So If people are annoyed, fewer pics it is. But they are absolutely fantastic so I vote more of them.
Lots of love from Serbia (where I can't find ingredients for this curry) 🙂
Reply
- Janet Barton says
I appreciate your comment, Karolina. I'll keep the pics!
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- Jana says
I absolutely love all the pictures. If it's a recipe I'm revising I may skim to the bottom only because I've looked at the pictures several times before. But I just love all your pictures and fun little comments. Please keep all pictures I enjoy and need the step-by-step.
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- Janet Barton says
Thank you for your opinion. I'll go back to step-by-step
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- Aarthi says
I love step wise pictures. Keep sharing as you normally would do.
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- Janet Barton says
I value your opinion. Back to steph-by-step
Reply
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