Thai Green Chicken Curry



For the Green Curry Paste:

  • 1/2 teaspoon ground coriander

  • 1 stalk lemongrass, minced

  • 1 thumb-sized piece ginger, grated

  • 3 to 4 cloves garlic, minced

  • 1 loosely packed cup fresh cilantro leaves and stems, coarsely chopped

  • 1/2 teaspoon ground white pepper

  • 1/4 cup diced shallot, or purple onion

  • 1/2 to 1 green chile, sliced

  • 1 teaspoon shrimp paste, or 1 tablespoon fish sauce

  • 2 1/2 teaspoons fish sauce

  • 1 teaspoon brown sugar

  • 1 teaspoon freshly squeezed lime juice

  • 1/2 teaspoon ground cumin

  • 1/4 can coconut milk

For the Chicken Curry:

  • 2 teaspoons peanut oil

  • 3/4 can coconut milk

  • 1 1/2 pounds boneless chicken breast, or chicken thighs, cut into bite-size pieces

  • 1 handful green beans, or 1 small zucchini, or other vegetable of choice

  • 1 medium 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


Make the green curry paste:

  1. Place all of the ingredients for the curry paste in a food processor. Use only half of the green chile. Process until all ingredients are blended and have a smooth consistency. Taste. If you'd like it spicier, add the remaining half of the green chile. Reserve.

Make the chicken curry:

  1. Warm a wok or large skillet over medium-high heat. Add the peanut oil and swirl around. Add the green curry paste. Briefly sauté the mixture to release the fragrance, about 30 seconds to 1 minute.

  2. Add the coconut milk to the wok. Stir well to combine.

  3. Add the chicken pieces, stirring to incorporate. When the curry sauce comes to a boil, reduce the heat to medium-low and simmer for 5 minutes, or until the chicken is cooked through. Stir occasionally.

  4. Add the green beans, pepper, and 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 too salty for your taste.

  5. If using, add the Thai basil to the pan and stir well. Serve with the Thai jasmine rice on the side. Enjoy!


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