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, 2 (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
Directions
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.
Thai Green Curry Paste:
- 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
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.
Yield: 1 1/2 cups
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 40 reviews
By erinsgood
on April 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
amazing!!!
By foodie_mama_3212
Southern Maine
on November 18, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
By Crumulent
Spokane, WA
on April 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a great recipe and you can simplify it by substituting canned green curry paste for the homemade green curry paste. I use Mae Ploy brand - it comes in a little can. Stay away from Thai kitchen curry products - bleck. (Sorry Thai Kitchen! You can find it in oriental food stores. Also, add a can of drained straw mushrooms. Makes the recipe just a little more substantial and still close to authentic. Serve with jasmine rice, the aroma will knock you over and make a really nice dining experience. Thanks Tyler!
Read all 40 reviews