Monday, October 1, 2012

Thai Green Curry Chicken

Last week our cooking club, the Taste Tempters, met for a "Thai One On" dinner theme. I prepared three dishes to bring to dinner, Thai Green Curry Chicken, Ginger Ice Cream and Condensed Milk Cookies. All of the food was great. I have to say we have some awesome cooks in this group. This Green Curry Chicken recipe is from It looks really complicated but if you make the green curry paste ahead of time (even the day before), it's real easy to prepare.

If you like Thai food this recipe is a must try!
  • 4 small green Thai chilies, OR substitute 1 to 2 jalapeno peppers
  • 1/4 cup shallot OR purple onion, diced
  • 4 cloves garlic, minced
  • 1 thumb-size piece galangal OR ginger, grated
  • 1 stalk fresh minced lemongrass OR 3 Tbsp. frozen or bottled prepared lemongrass
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 3/4 to 1 tsp. shrimp paste
  • 1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
  • 1/2 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
  • 3 Tbsp. fish sauce
  • 1 tsp. brown sugar
  • 2 Tbsp. lime juice
  • 1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
  • 1 can coconut milk
  • 4 kaffir lime leaves (can be purchased frozen at most Asian food stores), OR substitute 1 tsp. grated lime zest
  • 1 red bell pepper, seeded and cut into chunks
  • 1 zucchini, sliced lengthwise several times, then cut into chunks
  • Generous handful fresh basil
  • 2 Tbsp. coconut oil or other vegetable oil
  1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
  2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
  3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
  4. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
  5. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
  6. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
  7. Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
  8. Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty 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, plus bitter (the bitter is found in the fresh basil garnish).
  9. Serve this curry in bowls with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk.

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