Thai Chicken Green Curry
By chicken, curry, dinner, green curry, thai
(Last updated: October 05)
1 red bell pepper
1 green bell pepper
1/4 cup shallot OR purple onion
4 small green Thai chilies OR 2 jalapeno peppers
4 cloves garlic
1 cup fresh cilantro leaves and stems, chopped
3/4 to 1 tsp. shrimp or anchovy paste
1 stalk lemongrass
1 handful of fresh basil
1 thumb-size piece ginger
2 Tbsp. oil for stir-frying
1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast
14 ounce can coconut milk
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground white pepper
3 Tbsp. fish sauce
1 tsp. brown sugar
2 Tbsp. lime juice
Chop the red and green peppers into chunks.
Chop the zucchini into chunks.
Dice the shallot/onion.
Dice the jalapenos/chiles.
Mince the garlic.
Chop the cilantro.
Slice the lemongrass into small rings.
Shred/grate the ginger.
Cut chicken into bite-sized chunks.
Serves 2 to 3 people
Put chili peppers, onion, garlic, ginger, lemongrass, coriander, cumin, shrimp/anchovy paste, cilantro, ground white pepper, fish sauce, brown sugar, and lime juice together in a food processor and blend into a paste. Add a tablespoon of coconut milk while blending. Set aside. This will smell delicious!
Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste mixture.
Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add the coconut milk.
Add the chicken, stirring and mixing well. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
Add the red and green bell peppers and zucchini, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. More sugar means a sweeter curry, and more fish sauce makes it saltier. If you make it too salty by accident, add a squeeze of lime juice. If it's too spicy, adding more coconut milk will help.
Serve this curry in bowls with rice served separately. Top each portion with some basil, and enjoy!