2 cupsfrozen mixed vegetables (corn, peas, green beans, carrots)
2 cupsshredded chicken
1 packagerefrigerated biscuit dough
Parsley, for garnish
Thai Chili Powder, as desired
With this chicken ‘n biscuits recipe, you’ll start with the green curry sauce as the base. Follow steps 1-3 to make the curry sauce.
STEP 1 Roughly chop the shallot, garlic and cilantro stems. In a small spice grinder blend the above ingredients with the Green Curry Powder into a smooth paste.
STEP 2 Heat a saucepan to medium high and cook the paste you just made until a ‘carpet’ starts to form. (A carpet means a part of the paste starts to stick to the bottom of the pan, but it hasn’t started to burn. You’ll want to work quickly and already have the can of coconut milk open.
STEP 3 Once the paste starts to stick, pour in about ¼ of the coconut milk from the can. Stir vigorously until the paste and coconut has fully incorporated. Add the rest of the coconut milk from the can, the kaffir lime leaf, and the fish sauce. Let the sauce simmer for 5-10 minutes.
STEP 4 Heat oven to 400˚F. While the oven is heating, stir together the green curry sauce, the stock, frozen mixed vegetables and chicken in a 10inch cast iron skillet. Heat over medium-high heat to a boil, stirring often so it doesn’t stick.
STEP 5 Cut the biscuits into quarters and then arrange them on top of the mixture. Bake for 20 minutes or until the biscuits are golden brown and done. Sprinkle with parsley and Thai Chili Powder before serving.