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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For the Green Curry Paste: 

2 serrano peppers, seeds removed

2 Anaheim peppers, seeds removed

1 shallot

1 lemongrass stalk, about 5 inches, after trimming, roughly chopped

1 (2-inch) knuckle ginger, chopped

1 teaspoon anchovy paste

1 tablespoon hot curry powder

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/2 tablespoon ground turmeric

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

3 tablespoons vegetable oil

For the Sauce:

1 tablespoon vegetable oil

3 tablespoons green curry paste

2 (14-ounce) cans coconut milk

2 small red bell peppers, sliced into 2 by 3/4-inch pieces

1 small poblano pepper, sliced into 2 by 3/4-inch pieces

2 small red onions, sliced in half rings

1/4 cup fresh lime juice

5 tablespoons fish sauce

2 tablespoons brown sugar

2 teaspoons cornstarch

1 pound boneless, skinless chicken breasts, sliced across grain into bite-sized pieces

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups jasmine rice, cooked

For the toppings:

1/2 pound bacon, cooked and crumbled

3 Roma tomatoes, seeds removed and diced

1 bunch green onions, thinly sliced

1/3 cup diced red bell pepper

2 eggs, hard-boiled and diced

1/3 cup raisins

1/2 cup dry roasted and salted peanuts

1/2 cup coconut, toasted

1 cup Spicy Pear Chutney, recipe follows

Spicy Pear Chutney:

5 ripe Bosc pears, cut in 1/2 and cored

5 garlic cloves, peeled, smashed

1 tablespoon olive oil

1/3 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon cloves

2 teaspoons red pepper flakes

1/4 teaspoon salt

1 lemon, juiced (about 2 tablespoons)

1/3 cup maple syrup

1 red onion, diced

1/2 serrano pepper, seeded and minced

3 tablespoons minced shallot

3 tablespoons finely minced fresh ginger

1/3 cup apple cider vinegar

1/2 teaspoon finely chopped fresh rosemary leaves

1/2 cup dried cranberries


  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.