Special Thai Lime Leaf Green Curry Recipe
From ranzi 15 years ago
- 10 minutes to make
- Serves 3
This Thai spin on classic green curry recipe is exquisitely Thai in taste, flavor, and texture. Made with lime leaf as well as lime juice, the curry paste is extremely aromatic and dark green in color
Ingredients
- 1 to 1.5 lbs. chicken thighs or breast, chopped into small pieces shopping list
- 1 red bell pepper, chopped into bite-size pieces shopping list
- 1 green or yellow bell pepper, chopped into bite-size pieces shopping list
- 2 shallots OR 1/4 cup purple onion, finely chopped shopping list
- 1/2 can good-quality coconut milk shopping list
- 1/2 cup fresh basil shopping list
- oil, + a little sherry (or cooking sherry) for stir-frying shopping list
- CURRY PASTE: shopping list
- 10 to 12 kaffir lime leaves (purchased fresh or frozen at an Asian store) shopping list
- 6 cloves garlic shopping list
- 4 green (spring) onions, sliced shopping list
- 3 Tbsp. fish sauce (available in tall bottles at Asian stores) shopping list
- 4 Tbsp. freshly-squeezed lime juice shopping list
- 3 Tbsp. soy sauce shopping list
- 1 tsp. dark soy sauce shopping list
- 2 tsp. brown sugar shopping list
- 3 Tbsp. coconut milk shopping list
- 1/2 cup fresh basil shopping list
- 1 fresh red chili, OR 1/2 to 1 tsp. cayenne pepper (to taste) shopping list
- 1/2 tsp. shrimp paste (available by the jar at Asian stores) shopping list
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!
People Who Like This Dish 4
- mommyluvs2cook Santa Fe, TX
- kenken_liao Nowhere, Us
- berry Myrtle Beach, SC
- a1patti Salem, MA
- midgelet Whereabouts, Unknown
- ranzi Playa Del Carmen, MX
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