After a lot of deliberation and careful thinking, I decided that green is my favorite color to eat.
Red used to be the winner, but fresh herbs and greens have slowly replaced the red sauces I loved growing up.
I’m pretty sure that Thai green curry pushed green over the edge for me! Today’s recipe is a twist on a Thai green curry that is super healthy and easy to make. The sauce in this Green Chile Chicken recipe
is luxurious and creamy, without all the fat that usually comes along with those adjectives.
Remove all the rough and fibrous layers from the lemongrass, then dice up the tender core.
Get all the seeds out of the peppers so you don't burn your face off when you eat this!
Everything in the food processor.
Sear the chicken first with some red onion.
The chili paste goes in next.
It already coats everything with a nice green hue...
...But the yogurt is what really gives the whole dish a beautiful tint.
Pop in the veggies and simmer until tender.
To serve this with a dome of rice like I did, just pack the rice into a bowl and then flip it out onto a plate. Just like a sand castle!
This meal is seriously delicious! Dan Whalen likes eating pretty much any color. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!