How to make it

  • Using scissors, snip the lime leaves into thin strips, discarding the stems and central veins. (Note that there are no substitutions for lime leaves in this recipe).
  • Place these strips plus all paste ingredients together in a mini food chopper (or a food processor which can mince finely). Process very well to create an aromatic dark green Thai curry paste.
  • Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil plus the shallots and stir-fry 1 minute.
  • Add the chicken, plus 2-3 Tbsp. sherry. Stir-fry 2-3 minutes, or until chicken is nearly cooked.
  • Add the peppers plus 3 Tbsp. of the curry paste. Stir-fry 2-3 more minutes, or until peppers have softened (but are still crisp).
  • Reduce heat to medium. Add all the remaining paste plus 1/3 can coconut milk, stirring well to mix.
  • Gently simmer a few minutes while you taste-test and adjust the flavorings. If the curry is too strong-tasting OR if you'd prefer more sauce, add another few Tbsp. coconut milk (or up to 1/4 can more).
  • If it's too salty, add more fresh lime juice. If too sour for your taste, add a little more sugar. If not salty enough, add more fish sauce.
  • Scoop the curry into a serving bowl, or portion out onto individual plates.
  • Top with generous amounts of fresh basil (either whole leaves, if small, or chopped up if the leaves are large). Serve with Thai jasmine-scented rice, and ENJOY!

Reviews & Comments 4

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  • doubled 8 years ago
    I've had this a few times at restaurants and it was so good, but never knew how to make it....until now. Thanks for the nice post. Dan
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  • mrjwjohnson 8 years ago
    love it!
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    " It was excellent "
    midgelet ate it and said...
    fabulous to me!
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    " It was excellent "
    a1patti ate it and said...
    Sounds wonderful!!
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