Microwave Thai Green Curry Chicken
Curry in a Hurry
Thai Green Curry Chicken | photo by Dara O’Brien
By Dara O’Brien
Creative Director, Lake Isle Press
Let’s not go into why it’s so difficult for me to try new foods; suffice it to say I do, even though it’s hard and always has been. I don’t always enjoy new tastes (I’m talking about you, Portabellas!) but I have worked hard to leap past the limitations of my childhood diet, which centered on Cheerios, roast chicken and beef, grape jelly sandwiches on Wonder bread, and SpaghettiOs. I have gone from being a picky eater to what you might call a somewhat selective eater.
I eat a fairly wide range of veggies now, including tubers, as well as grains, fish and seafood. Trust me when I say that’s huge—and the fact that I look for new ways to prepare them and don’t shy away from seasonings is a minor miracle.
My gateway to spices was probably an Indian curry blend, but I don’t really recall. That lack of detail is a surprise; because eating new foods generally requires such an effort on my part that the experience will usually become etched in my brain. For example, I first tasted an avocado at my friend Deborah’s house; discovered that I liked mango when my friend Shane gave me a taste of his chicken mango salad at a Mexican restaurant in Asbury Park, and began eating salmon once I tried it during a Christmas Eve dinner at my sister Judy’s house.
Though the origin of my curry odyssey is a bit hazy, it placed me on a spicy path: from Indian to Vietnamese to Japanese to Thai. It also led me to the discovery that curry is no one thing, and the term itself is vague and inadequate and was born of Western ignorance of Asian cuisines. The more I explore, the more I see how much there is to learn.
Recipes for what we think of as curries are adaptable; so are the many ways we might prepare them. Curry can be stir fried, sautéed, baked, grilled, braised, and stewed. I’ve tried all ways and have just added a new option to the list: curry in the microwave.
The recipe I used was from “The Cook-Zen Way to Eat: Microwaving Healthy and Delicious Meals in Minutes” by Machiko Chiba, published by Lake Isle Press. Machiko is a Japanese chef and cooking teacher and the creator of the Cook-Zen microwave cook pot. The Cook-Zen lets foods cook naturally in their own juices without a lot of water or oil, and heats quickly and evenly. Think of it as Instant Pot for the microwave. Machiko has written a trio of Lake Isle Press cookbooks with recipes that utilize the pot and its patented technology; this recipe for Thai Green Curry Chicken is one of them.
I’ve tried Cook-Zen recipes for Japanese Gyudon as well as a Spiced Pork Tenderloin: both were fast, easy, and tasty. This recipe took a little more time, but was ready in under twenty minutes and delivered a result that rivaled a stovetop simmer. The chicken was tender, the veggies had the right amount of bite, and the sauce was flavorful.
I made a few adjustments before cooking. Since I am not a fan of eggplant, I used zucchini (which I added during the last step), and threw in some green beans for good measure. I didn’t have lime leaves, so I added a little lime zest. I had boneless chicken breast on hand, so I used that, and I cut the sugar to one teaspoon.
I enjoyed the recipe but found the sauce a little watery, so a few days later I made the dish again using just coconut milk with no water and cut the total liquid down by half. The sauce was richer and there was still more than enough of it. Also, note that a ⅓ pound piece of chicken may not be enough for you, especially if you want two servings, so you can double the amount of chicken without making any other adjustments, including to the cooking time.
I am not among the gas stove users who are railing against the appliance’s eventual demise; nor am I excessively worried over health concerns that may come with using mine. But I’m intrigued by microwave cooking. Introducing myself to new foods may be a challenge, but at least trying new recipes for the ones I like and new ways of preparing them is not.
The Cook-Zen Microwave Cook Pot | Dara O’Brien
Microwave Thai Green Curry
Chicken Recipe
2 servings | Cook Time 17 minutes
Click here to print recipe.
INGREDIENTS
1 medium potato, any kind
⅓ pound chicken thigh, skin on
1 Japanese eggplant or ½ small American eggplant
½ green pepper
½ red pepper
1 medium onion
2 tablespoons olive oil
2 Cook-Zen cups water
4 tablespoons Thai green curry paste
1 teaspoon grated bouillon cube, any flavor
4 tablespoons coconut milk
2 teaspoons sugar
½ teaspoon fish sauce
3 to 4 lime leaves
1 sprig lemon grass
PREPARATION
1. Place the potato in the Cook-Zen, unpeeled. Cover and heat on medium-high for 5 minutes with the steam holes set to "close." Peel the skin, and cut the potato into bite-size pieces. Set aside.
2. Cut the chicken into bite-size pieces. Cut the eggplant, green and red peppers, and onion into ½ x 1½-inch pieces. Place the olive oil, eggplant, green pepper, red pepper, onion, and chicken inside the Cook-Zen. Cover and heat on medium-high for 4 to 5 minutes with the steam holes set to "close."
3. Add the remaining ingredients to the Cook-Zen and mix gently. Cover and heat on medium-high for 6 to 7 minutes with the steam holes set to "close." Add the potato and toss gently before serving.
Microwave Thai Green Curry With Chicken Recipe
from “The Cook-Zen Way to Eat: Microwaving Healthy and Delicious Meals in Minutes”
by Machiko Chiba, Lake Isle Press, 2010
In THE COOK-ZEN WAY TO EAT: Microwaving Healthy and Delicious Meals in Minutes, the follow-up to THE COOK-ZEN COOKBOOK (also Lake Isle Press), Machiko Chiba has returned with more incredible Cook-Zen recipes made in minutes. From international favorites such as Asian-Style Spareribs, Thai Green Curry Chicken, and Steak Teriyaki, to all-American classics such as Chili Con Carne, Classic Mashed Potatoes, and Barbecued Beans—entire meals can be made in just one pot. Whether you wish to entertain with Scallop Pilaf and Mussels Steamed with Wine and Garlic or have an easy night in with a bowl of Corn Chowder, you’ll find the perfectly simple and healthy solution in THE COOK-ZEN WAY TO EAT.
Featuring many inspiring and elegant photographs plus simple step-by-step instructions for how to use the Cook-Zen, Machiko Chiba’s microwave cook pot. Its patented design locks in moisture and distributes heat evenly, producing dishes you’d never dream of making in a microwave. Like a pressure cooker, the Cook-Zen pot reduces cooking times to mere minutes for healthy, delicious meals made simply and quickly.
ALSO FROM THE COOK-ZEN WAY TO EAT:
Japanese Beef Rice Bowl (Gyudon)
Pork and Vegetable Stew
Spiced Pork Tenderloin with Potatoes and Onions
FIND OUT MORE
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