| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, cut in 8 wedges
- 1 green bell pepper, cut in 8 wedges
- 1 stalk lemongrass, white bulb only
- 1 tablespoon coarsely chopped fresh ginger
- 3 tablespoons Thai Green Curry Paste, recipe follows
- 2 kaffir lime leaves
- 3 cups unsweetened coconut milk, two 13.5-ounce cans
- 3/4 cup chicken broth
- 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
- Sea salt
- 1 lime, juiced
- Fresh Thai basil leaves
- Fresh cilantro leaves
- Lime wedges, for garnish
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon whole black peppercorns
- 8 fresh Thai green chiles
- 2 shallots, coarsely chopped
- 4 garlic cloves, smashed
- Small handful of fresh cilantro sprigs
- 2-inch piece galangal, peeled and coarsely chopped
- 2 lemon grass stalks, white part only, coarsely chopped
- 2 kaffir lime leaves, torn
- 2 teaspoons dried shrimp paste
- 1/2 cup water
Instructions
- Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
- Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
- Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.
Reviews
This recipe packs great flavor. For additional flavor and a kick add two Thai chilies to the sauce.
All I have to say is two thumbs up(:
We love this dish! It’s part of our dinner rotation now.
Delicious
I d
You guys! This recipe rocks but it does need a little bit of tweaking. You have to be willing to try things differently!
-Do add all the other veggies that you want! I put in some zucchini, mushroom, and more peppers!
-If you have a cheesecloth or something, put the ginger pieces, lime leaves, galangal, and lemongrass in it and take them out when you’re done cooking! It facilitates everything.
-Use more than 3 tbsp of the paste- I used a 4oz premade jar and it’s pretty great!
-If the pinch of salt isn’t enough for you, try a teaspoon or two of fish sauce. Works wonders!
-Use a generous amount of cilantro and basil! I put like 1/3 cup of them chopped together and it makes the curry so fragrant 😀
-Use jasmine rice or long-grained rice instead of sticky sushi rice (unless you make them a bit drier). Drier rice goes better with this curry, as stickier version will just make a thick gumbo-like consistency!
Delicious! I was a bit hesitant to make this dish because of the not-so-thrilling reviews, but I am glad I did. It was a hit. The only things I did differently is that I omitted the lime leaves. I also added a cut up eggplant, mushrooms, and a small hot pepper. This will definitely be my go to green curry recipe.
amazing!!!
I added a ton more veggies: saute red vs. green bell, mandolin sliced carrot, green beans, 5 thai chiles split, black pepper and seasoned salt. chop 3tbsp fresh ginger, 2 stalks lemongrass cut in 6inch strips (whack with a mallet- plus 2tbsp chopped garlic, add it to sauteed veggies with a small can of green curry paste -much easier. Add 1 can of low-sodium chicken broth and 2 cans of coconut milk with 2 squeezed limes -leave 1 cut half of lime in broth till end- remove along with the chiles and the lemongrass stalks- add about a tbsp of fish oil and more pepper/seasoned salt. Bring to a slow boil then add the thinly sliced chicken, I used about 2lbs of bell&evans chicken breasts. After about 10-15mins add baby bok choy and bamboo shoots, a little more fish oil and pepper to taste. Serve over basmati with tons of THAI basil -yumm! and chopped cilantro. If you follow these directions you will be so proud of yourself! This will yeild 6 or more huge portions
Tyler, your food is great, im from Thailand I can give more pointer in Asian fusion