This handmade curry paste is used in an EXTREMELY hot Thai meal. All of you out there wondering, “Hot? Yes, give it a shot! Serve with aromatic Thai rice.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
Ingredients
- 2 large shallots, peeled and quartered
- 10 Thai bird’s eye chile peppers, seeded and chopped
- 2 fresh jalapeno peppers, seeded and chopped
- ½ bunch fresh cilantro
- ½ bunch fresh basil
- 2 cloves garlic, peeled and halved
- 1 (1 1/2 inch) piece fresh ginger root, peeled and sliced
- 2 limes, zested and juiced
- 1 tablespoon lemon juice
- ½ teaspoon sesame oil
- 1 pinch freshly ground black pepper
- 2 tablespoons olive oil, or more as needed
- 2 boneless chicken breasts, cubed
- 1 (14 ounce) can coconut milk
- 1 cup chicken broth
- 2 makrut lime leaves
Instructions
- Combine shallots, bird’s eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it.
- Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes.
- Pour coconut milk and chicken stock into the saucepan with the chicken; mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add makrut lime leaves and simmer for 1 more minute.
- Use galangal in place of the ginger, if you can find it.
- You can use 1 medium onion in place of the shallots.
- With regards to the bird’s eye chile pepper amount – I like it EXTREMELY hot. Bear in mind that the coconut milk will take out some of the sting of the bird’s eye chile peppers, so use 1 or 2 more than you would normally use for yourself. Same goes for the jalapeno chile peppers. You can leave them out if you don’t like it that spicy.
Nutrition Facts
| Calories | 746 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 6 g |
| Protein | 32 g |
| Saturated Fat | 40 g |
| Sodium | 683 mg |
| Sugars | 6 g |
| Fat | 60 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is amazing. It is very spicy, but I love spicy. I altered it to one jalopeno pepper and left the seeds. I reduced the thai chili peppers to 5. It was still plenty spicy and then some. So flavorful.