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1
Please note that this recipe comes together a lot easier if the veggies and meat are chopped/crushed/grated ahead of time.
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Begin by preparing the fresh vegetables.
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Put two medium-sized pots of water on the stovetop to boil, each with about an inch of water.
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While the water coming to a boil, rinse the cauliflower in cold water.
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Trim the florets off the stem.
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Place them into one of the pots of boiling water, reduce the heat to low, and simmer the cauliflower with the lid slightly ajar for 12 minutes.
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To prepare the green beans, rinse well, trim the ends off and cut the beans into 1-inch pieces.
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Place the green beans in the second pot of boiling water and reduce the heat to low.
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Keep the cover of this pot ajar as well.
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(Placing the lid ajar while cooking them helps preserve the green color.)
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Simmer until slightly undercooked, about 10 minutes.
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They will finish cooking with the rest of the dish.
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While the veggies are cooking, dice the onion and set aside.
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Chop the boneless, skinless chicken breasts into bite-sized pieces.
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Heat the oil on medium-high heat for a minute or two and add the onion.
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Add the red curry paste, crushed or chopped garlic, as well as the chopped or grated ginger (optional).
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Open up the coconut milk and spoon 3 or 4 scoops into the mixture, to help blend the curry paste.
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Continue to cook this mixture, keeping a close eye on it so it doesnt burn, until the onions turn translucent.
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When the onions have softened, add the chopped chicken.
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Meanwhile, keep an eye on the timers for the steaming vegetables.
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When they finish, pull them off of the heat and drain them.
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Reserve the green beans to be added to the chicken and curry.
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To prepare the cauliflower, add the butter and salt to taste.
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If desired, stir with a fork to break down the cauliflower into smaller pieces.
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Set aside.
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Cook the chicken mixture until the chicken is mostly done; about 8 or 9 minutes, while stirring frequently.
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Then add the remainder of the coconut milk, the fish sauce, green beans, the yellow curry powder, sugar, and a dash of salt.
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Simmer for 5 to 7 minutes, or until the chicken is fully cooked.
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Thin with water if needed.
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30
Serve by placing a large scoop of curry chicken over a bed of cauliflower.
