|Nutritional Guidelines (per serving)|
Popular in central Thailand, green curry is a dish combining a paste made with ingredients such as green chilis, ginger, lemongrass, fish sauce, and coconut milk with vegetables and often a protein. The consistency of the sauce can be adjusted by the amount of coconut milk used.
This Thai green curry chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with green beans and bell peppers. The result is an aromatic dish that is beautiful to serve, especially when entertaining. The key to good green curry is in not only using the right ingredients but also knowing when to add them. To allow for faster cooking. use smaller pieces of chicken.
- For the Green Curry Paste:
- 1/2 to 1 green chili (sliced)
- 1/4 cup diced shallot or purple onion
- 3 to 4 garlic cloves (minced)
- 1 thumb-size piece ginger (grated)
- 1 stalk fresh lemongrass (minced)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon shrimp paste, or 1 extra tablespoon fish sauce
- 1 loose cup fresh coriander or cilantro leaves and stems (chopped)
- 1/2 teaspoon ground white pepper
- 2 1/2 teaspoons fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon freshly squeezed lime juice
- 1/4 can coconut milk
- For the Curry:
- 4 kaffir lime leaves, or 1 teaspoon grated lime zest
- 2 teaspoons peanut oil
- 3/4 can coconut milk
- 1 1/2 pounds boneless chicken thigh or breast (cut into chunks)
- 1 red or green bell pepper (seeded and cut into chunks)
- 1 handful green beans, or 1 small zucchini (or other vegetables of your choice)
- 1 generous handful of fresh basil
To make the curry paste, place all of the paste ingredients in a food processor and process until a smooth consistency. Set aside.
Prepare the kaffir lime leaves by tearing the leaf away from either side of the stem. Discard central stem. Using scissors, cut the leaves into thin strips. Set aside.
Warm a wok or large skillet over medium-high heat. Add oil and swirl around, and add the green curry paste. Stir-fry briefly to release the fragrance, 30 seconds to 1 minute.
Reserve 1 tablespoon per serving of coconut milk to use later, and add the remaining coconut milk to the wok.
Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low and simmer 5 minutes, or until chicken is cooked through. Stir occasionally.
Add the vegetables, plus strips of a lime leaf (or lime zest), stirring well to incorporate. Simmer until vegetables are cooked to your liking.
Do a taste-test, adding 1 to 2 tablespoons fish sauce if not salty or flavorful enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet, and sour.
Serve with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle 1 tablespoon of reserved coconut milk over each.