|Nutritional Guidelines (per serving)|
|Servings: Serves 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 59g||76%|
|Saturated Fat 28g||142%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 22g||78%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For anyone who loves Thai flavors, this curry recipe is a must-try. Made with lime leaves and fresh-squeezed lime juice, the curry paste is extremely aromatic and flavorful. The prominent flavor of the lime leaves distinguishes it from other curries and gives it outstanding taste. Kaffir lime leaves can be purchased at Asian food stores or some mainstream supermarkets - check the fresh herb section. At Asian groceries, if you don't see it in the aisles, look for frozen packets, which is a great way to keep them fresh.
- For the Curry Paste:
- 10 to 12 kaffir lime leaves
- 6 cloves garlic
- 4 green onions (sliced)
- 3 tablespoon fish sauce
- 4 tablespoon freshly-squeezed lime juice
- 3 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoon brown sugar
- 3 tablespoon coconut milk
- 1/2 cup fresh basil
- 1/2 to 1 teaspoon cayenne pepper (to taste)
- 1/2 teaspoon shrimp paste (or 1/2 tablespoon additional fish sauce)
- For the Curry:
- 2 tablespoon vegetable oil
- 2 shallots (or 1/4 cup red onion, finely chopped)
- 2 to 3 tablespoon sherry (or cooking sherry)
- 1 to 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into bite-size pieces)
- 1 red bell pepper (chopped into bite-size pieces)
- 1 green or yellow bell pepper (chopped into bite-size pieces)
- 1/2 can good-quality coconut milk
- 1/2 cup fresh basil
Make the curry paste: Using scissors, snip the lime leaves into thin strips, discarding the stems and central veins. (Note that there are no substitutions for lime leaves in this recipe).
Combine these strips plus all remaining paste ingredients in a mini food chopper (or a food processor which can mince finely). Process until well blended to create an aromatic dark green Thai curry paste.
Warm a wok or large frying pan over medium-high heat. Add oil plus the shallots and stir-fry 1 minute.
Add the chicken, plus sherry. Stir-fry 2-3 minutes, or until chicken is nearly cooked.
Add the peppers plus 3 Tbsp. of the curry paste. Stir-fry 2-3 more minutes, or until peppers have softened (but are still crisp).
Reduce heat to medium. Add the remaining paste plus 1/2 can coconut milk, stirring well to mix.
Gently simmer a few minutes while you taste-test and adjust the flavorings. If the curry is too strong-tasting OR if you'd prefer more sauce, add another few Tbsp. coconut milk (or up to 1/4 can more). If it's too salty, add more fresh lime juice. If too sour for your taste, add a little more sugar. If not salty enough, add more fish sauce.
Scoop the curry into a serving bowl, or portion out onto individual plates. Top with generous amounts of fresh basil (either whole leaves, if small, or chopped up if the leaves are large). Serve with Thai jasmine rice.