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  • thai green curry with chicken

Thai Green Curry with Chicken

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Description

Curries are an essential part of Thai cuisine. While there are red, yellow, and green Thai curries, among others, green curry is perhaps the most famous and sought-after. This thick and creamy coconut milk based curry is beautifully vibrant thanks to the addition of Thai basil, cilantro, and makrut lime leaves. A perfect balance of salty, spicy, sweet, and sour, this aromatic Thai green curry is a revelation served with jasmine rice.

Ingredients

  • 1/2 teaspoon ground coriander
  • 1 stalk lemongrass, trimmed and chopped
  • 1 thumb-sized piece fresh ginger, peeled and chopped
  • 4 cloves garlic, chopped
  • 1 loosely packed cup chopped fresh cilantro leaves and stems
  • 1/2 teaspoon ground white pepper
  • 1/4 cup chopped shallot or red onion
  • 1 green Thai chile, chopped, or to taste
  • 1 teaspoon shrimp paste, or 1 tablespoon fish sauce
  • 2 1/2 teaspoons fish sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 can coconut milk
  • 2 teaspoons neutral oil
  • 3/4 can coconut milk
  • 1 1/2 pounds boneless chicken breast or thigh, cut into bite-size pieces
  • 1 handful green beans, trimmed, or 1 small zucchini, or other vegetable of choice
  • 1 red or green bell pepper, coarsely chopped
  • 4 makrut lime leaves, or 1 teaspoon grated lime zest
  • 1 generous handful fresh Thai basil, or sweet basil, optional
  • 4 cups cooked jasmine rice

Directions

  1. Gather the ingredients.
  2. Place 1/2 teaspoon ground coriander, 1 stalk lemongrass, trimmed and chopped, 1 thumb-sized piece fresh ginger, peeled and chopped, 4 cloves garlic, chopped, 1 loosely-packed cup chopped cilantro leaves and stems, 1/2 teaspoon ground white pepper, 1/4 cup chopped shallot or red onion, 1 green Thai chile, chopped, 1 teaspoon shrimp paste, 2 1/2 teaspoons fish sauce, 1 teaspoon brown sugar, 1 teaspoon fresh lime juice, 1/2 teaspoon ground cumin, and 1/4 can coconut milk in a food processor. Process until all ingredients are blended and have a smooth consistency. Taste. If you'd like it spicier, add more green chiles. Reserve.
  3. Place a wok or large skillet over medium-high heat. Add 2 teaspoons neutral oil and swirl around to coat the pan. Add the green curry paste. Briefly sauté the mixture to release the fragrance, 30 seconds to 1 minute.
  4. Add the remaining 3/4 can coconut milk to the wok. Stir well to combine.
  5. Add 1 1/2 pounds boneless chicken breast or thigh, cut into bite-size pieces, stirring to incorporate. When the curry sauce comes to a boil, reduce the heat to medium-low and simmer until the chicken is cooked through, about 5 minutes. Stir occasionally.
  6. Add 1 handful green beans, trimmed, 1 red or green bell pepper, coarsely chopped, and 4 makrut lime leaves to the wok. Stir well to incorporate. Simmer until the vegetables are cooked to your liking. Taste for seasoning and adjust accordingly, either adding more fish sauce for salt or more lime juice if the sauce is too salty for your taste.
  7. If using, add 1 generous handful fresh Thai basil to the pan and stir well. Serve with the Thai jasmine rice on the side. Enjoy.