This one did not turn out as good as was intended, but I think that responsibility is on me, not the recipes. The husband liked the curry, but thought the texture was off, which I think is my fault and I will point out where I messed up so you don’t. The spicy watercress salad was great tasting, but I was a little heavy handed with the spice and therefore could not eat much of it even though I liked it. Note there were lots of dishes, and it took a while to prep, so it might be better for a weekend dish. Let’s get to it…
Start by cutting your 1 lb of chicken breasts into 1″ cubes. Rinse 1 C rice thoroughly (that’s what makes it sticky) and put it in the rice cooker with 1 C water and set aside. Cut 2 green onions, dice 3 garlic cloves, and peel and grate about 1 tsp ginger.
Toss the chicken in 1 tbsp. soy sauce first, then in 1 tbsp. flour making sure they are coated evenly (this is where I messed up because I read it wrong and coated each piece in flour and therefore used a lot more than 1 tbsp. which then made the sauce more like a thick gravy which was just weird… mistake #1). Now heat 2 tbsp. olive oil in a large skillet over medium high heat. Add the chicken, and toss around to cook till it is a nice golden brown color and mostly cooked through (about 5 minutes). Once done, remove from the pan and set aside.
Be sure your 2 C of coconut milk are ready, and have your onions, garlic, ginger, fish sauce, soy sauce, sugar, and chicken close at hand. In the same skillet, over medium heat, add 2 tbsp. green curry paste and stir it around for a minute till it becomes fragrant (careful not to go too high on heat or too long). Add the onion, garlic, and ginger and stir around another minute or 2 (stirring regularly so it doesn’t burn (like mine did which is why it wasn’t as green as her picture… mistake #2). Return the chicken to the skillet and stir to coat the chicken with the curry mixture. Stir in the 2 C coconut milk, 1 tbsp. fish sauce, 1 tbsp. soy sauce, and 2 tbsp. white sugar into the curry mixture till well combined. Allow to simmer for about 20 minutes stirring when it needs it.
While that is simmering, start your rice, and make the spicy watercress salad. I made a 1/2 recipe, and if I was not so heavy handed on the spice I would have enjoyed it, and if I left out the sesame oil completely, my husband probably would have loved it! So, here we go. In a small bowl whisk together 1/8 C rice vinegar (I did more but didn’t need to), 1/2 tsp sesame oil (or none if you have someone sensitive to it or 1/2 tbsp. if you like it like the recipe calls for), 1/2 tbsp. white sugar, 1/2 tbsp. soy sauce, 1/2 a dash hot pepper sauce (I used sriracha and used a good squeeze which was too much… mistake #3), and 1/2 tsp red pepper flakes (I had about 3/4 tsp left in the container, so I just used them all… mistake #4). Dice 1/2 of a cucumber, 1/2 of a red bell pepper, and 1/4 of a red onion and add to the bowl with the sauce you just made. Toss it all together and set aside. Rinse your watercress and cut off the stems. I used a salad spinner to mostly dry it. Then get ready for it all to be done.
Once the 20 minutes is up on the curry and the rice is ready, serve it up. Use the rice as a bed for the curry, then top with green onions (or cilantro like the recipe calls for), and then use the watercress greens as a bed, then top with the veggie mixture. Enjoy!