Just Married and Cooking Recipe: Chicken and Green Curry Vegetables

Newlywed culinary power couple Brooke Parkhurst (A Belle in the Big Apple) and James Briscione (two-time champion of the Food Network’s Chopped) share an exclusive recipe from their new book, Just Married and Cooking: 200 Recipes for Living, Eating, and Entertaining Together, out May 10.

Try this simple dinner recipe and divide the labor: one person chops while the other browns the chicken, and dinner is ready in 20 minutes. Quickly roasting the eggplant, broccoli and corn at a high temperature concentrates the veggie’s natural flavors — and allows newlyweds more time at the dinner table than in the kitchen.

Ground Chicken and Green Curry Vegetable Roast

INGREDIENTS
For Garnish
1 c. cherry tomatoes, split
2 Kirby cucumbers, seeded and sliced
1 lime
2 tsp. extra-virgin olive oil
Fresh basil

Main Dish
2 Japanese eggplant, diced (about 1/2 lb.)
2 heads broccoli, trimmed into florets (about 1/2 lb.)
3 ears corn, kernels cut from cob
2 cloves garlic, thinly sliced
2 tsp. Kosher salt
2 tbsp. extra-virgin olive oil
1 lb. ground chicken
1 c. green curry sauce* (available at Trader Joe’s, Whole Foods or other specialty food stores)
3 tbsp. Thai basil, chopped, divided**

Place cherry tomatoes and cucumbers in small bowl. Season with salt, pepper, the juice of 1/2 lime, olive oil and 2 tsp. of the basil. Mix thoroughly and set aside.

Combine the eggplant, broccoli, corn, garlic, salt and olive oil in a large bowl and mix thoroughly. Spread the vegetables into a single layer on a baking sheet and roast at 450˚F until tender and slightly charred.

Over medium high heat, brown the chicken in a skillet. Reduce the flame to low and add the green curry sauce. Bring to a simmer and adjust season to taste with salt, pepper and lime juice.

When the vegetables are finished roasting, add them to the skillet and mix well. Return the mixture to a simmer and stir in the chopped basil. Divide between four plates and garnish with the chopped tomatoes and cucumber.

*Whisk together 1 tbsp. curry paste and 1 c. coconut milk to replace curry sauce
**If your grocery store or farmer’s market doesn’t carry Thai basil, substitute with regular basil

Did you try this recipe? Let us know your thoughts!