Thai Green Curry Chicken

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  • Level: Intermediate
  • Total: 1 day 2 hr 35 min
  • Prep: 1 hr 15 min
  • Inactive: 1 day
  • Cook: 1 hr 20 min
  • Yield: 6 servings
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Ingredients

For the Green Curry Paste: 

For the Sauce:

For the toppings:

Spicy Pear Chutney:

Directions

  1. To make the Green Curry Paste: In a food processor, combine the peppers, shallot, lemon grass and fresh ginger, and pulse to roughly chop. Add in anchovy paste, spices and oil and puree to form a paste. 
  2. In a large heavy pan over medium-high heat, add the oil and 3 tablespoons of the green curry paste. Stir rapidly for 1 minute, then slowly add the coconut milk. Stir for 2 minutes and bring to a boil. Add in the peppers and onions, then reduce heat and simmer for 3 minutes. 
  3. In a large measuring cup, combine lime juice, fish sauce, brown sugar, and cornstarch. Slowly pour into simmering coconut mixture. Add in the chicken pieces and bring to a low boil. Simmer for 25 minutes, adjusting with additional curry powder, curry paste, and salt, if needed. 
  4. To serve: Serve rice in individual bowls, top with curry, then garnish with your choice of toppings.

Spicy Pear Chutney:

  1. Preheat oven to 400 degrees F. 
  2. Add the pears and garlic cloves to a large bowl and drizzle with olive oil. Combine brown sugar, cinnamon, cloves, 1 teaspoon of the red pepper flakes, salt and lemon juice in a small bowl. Sprinkle over the pears and toss to evenly coat. Arrange pears cut side down on a baking sheet lined with parchment paper, and bake for 15 minutes in the preheated oven. Flip pears over and pour a little bit of the maple syrup into each divot where the core was removed. Bake for 15 to 20 minutes more, then remove to a cutting board and let cool. When cool enough to handle, peel and dice.  
  3. While the pears are cooling, combine the remaining ingredients in a small nonreactive saucepan, and bring to a simmer over low heat. Remove from heat and cool slightly. Combine the pears and the sauce and refrigerate in a covered container for 24 hours, and up to 1 week.
28m Intermediate 100%
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