Rush Hour Gourmet
When Sak Pollert collaborates on a Thai dish to be served at Rice, his restaurant in Washington, the chili pastes and curry pastes are made from scratch, with lemongrass, kaffir lime zest, galangal, and more.
When Sak Pollert collaborates on a Thai dish to be served at Rice, his restaurant in Washington, the chili pastes and curry pastes are made from scratch, with lemongrass, kaffir lime zest, galangal, and more.
But when he cooks at home, expediency is key. So the soft-spoken northern Thailand native keeps small cans of Maesri brand curry paste on hand and uses ingredients most of us can find at the market.
Linguine with green curry chicken combines color, crunch, sweetness and heat, and it came together effortlessly recently in the kitchen of his Washington home. The curry mixture can be served over steamed jasmine rice instead of pasta.
Linguine With Green Curry Chicken
Makes 4 servings
8 ounces fresh or frozen sugar snap peas (about 21/2 cups)
8 ounces baby-cut carrots (about 21/2 cups)
1 to 11/4 cups coconut milk
4 tablespoons Thai green curry paste, preferably Maesri brand
12 ounces fresh egg linguine
11/2 pounds boneless, skinless chicken breast halves, trimmed of visible fat
2 tablespoons sugar
1/2
to 1 teaspoon salt
10 Thai basil leaves
1. Bring a large pot of lightly salted water to a boil.
2.
String the snap peas and cut the carrots lengthwise into quarters; combine in a medium bowl.
3.
Heat 1/2 cup of the coconut milk over medium heat in a large skillet. When it begins to bubble, add the green curry paste, stirring to combine. Let the mixture cook for a few minutes to darken in color.
4.
Boil the pasta.
5.
Meanwhile, cut the chicken breast halves crosswise into very thin, almost translucent slices. When the curry mixture becomes fragrant, add the chicken and stir. Increase the heat to medium-high; add 1/2 cup coconut milk, sugar, salt to taste, and then add the vegetables, stirring to combine and coat the vegetables and chicken evenly. Cover and cook for 10 minutes; the sauce will bubble at the edges and the chicken should be cooked through.
5.
While the curry is cooking, drain the pasta and rinse. Divide the pasta among plates. Taste the curry; if too spicy, add up to 1/4 cup coconut milk. Just before serving, add most of the Thai basil leaves, and stir to slightly wilt. Serve the vegetables and chicken on the pasta, garnish with the remaining leaves, and serve immediately.
Per serving:
606 calories, 40 grams protein, 69 grams carbohydrates, 20 grams fat, 119 milligrams cholesterol, 784 milligrams sodium, 6 grams dietary fiber