Recipe

Thai Green Curry Chicken Recipe

	Babsalaba / All my dishes 3 months, 1 week ago A tasty traditional Thai recipe that is sure to tickle your tastebuds. If you eat Thai a lot, then it is worth the effort of making the green chili paste from scratch. Prep:10m Cook:40m Servings:8	Babsalaba
	thai zesty peanut spicy

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juels

Ingredients

1 cup sliced chicken breasts

2 cups coconut milk

2 T green curry paste, jarred or homemade * recipe follows in Alterations section

1 cup sweet peas

8 oz baby corn

2 green chilies cut lengthwise, or chopped (optional)

2 T fish sauce

2 T vegetable oil

1 cup chopped Thai basil or sweet basil, folded in before serving

Lime wedges

Chopped peanuts

Directions

In a saucepan, heat the oil over medium heat. Stir-fry the curry paste for a minute.

Add the chicken and fish sauce.

Stir-fry until the chicken is done

Add the coconut milk and bring to a boil.

Add the peas, corn and chillies, lower the heat and cook until the corn is tender, stirring a few times

Add the basil and fold in.

Remove from heat, and top with chopped peanuts.

Serve with jasmine rice and a wedge of lime.

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Comments

juels 3 months ago said:
Sounds absolutely delicious! And thanks for including a recipe for the home-made curry paste!

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Alterations

babsalaba 3 months ago said:
Green Curry Paste

Ingredients:

1 stalk lemongrass
1/2 Tbsp. ground coriander
1 Tbsp. cumin
1 tsp. shrimp paste (if vegetarian, substitute one additional Tbsp. vegetarian fish sauce)
1 tsp. sugar
1-2 green chilies, de-seeded (keep the seeds left in if you like it very hot)
3 cloves garlic
1 thumb-size piece of ginger, peeled and sliced
3-4 kaffir lime leaves, stems removed (look for these in the freezer at your Asian grocer)
1 cup fresh coriander, include both leaves and stems
1 tsp. dark soy sauce
1/3 cup coconut milk (or more - enough to keep the blades turning)
2 Tbsp. fish sauce

Directions:

1. Prepare the lemongrass: we want the fleshier interior of the lemongrass in cooking. It's located under several tough outer layers of leaves. Peel away these layers with your fingers and discard. What you will uncover is a pale yellow stalk that is softer and easier to slice. Cut off the bulb and discard. Slice the stalk crosswise, like with a leek. Put it through a food processor or a mortar and pestle to crush the fibers. 1 stalk yields about 3T of processed lemongrass.
2. Place all ingredients except the fresh basil in a food processor or blender. Process well.
3. To use the paste immediately, first fry it in a little oil until fragrant. Then proceed with the recipe.
4. You can store your green curry paste in an airtight container in the refrigerator for use later. Paste will last 2 weeks. It can also be frozen for up to 3 months.