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Thai Green Curry with Chicken

Thai Green Curry with Chicken
  • Category

    Dinner

  • Cusine

    Thai

What do you need?
How to make?

Ingredients

2 teaspoons cumin seed, lightly toasted

2 teaspoons coriander seed, lightly toasted

2 medium mild green chilies, seeded and chopped

1 medium shallot, chopped

3-inch piece ginger, peeled and chopped

2 cloves garlic

Zest of 1 lime

4 fresh makrut lime leaves, torn

1 5-inch piece lemongrass, pale yellow portion only, chopped

1 bunch cilantro stems

1 teaspoon fish sauce

1 pound boneless, skinless chicken thighs

1/2 teaspoon salt

1 tablespoon coconut oil

1 shallot, sliced thin

1 can whole coconut milk, shaken

1 medium bell pepper, cut into strips

1/2 pound green beans, ends trimmed

1/4 cup chopped Thai basil leaves, plus whole leaves for garnish

1/4 cup chopped cilantro leaves

4 large lime wedges, to serve

Cooked white or brown rice, to serve

Directions

Set a small skillet over medium heat. Add the cumin and coriander seeds and toast, shaking the pan often until the spices have darkened slightly and are fragrant, 1 to 2 minutes. Set aside to cool, and then grind with a mortar and pestle or in a spice grinder.

Pulse to combine the cumin, coriander seed, and remaining curry paste ingredients in the bowl of a food processor. Scrape down sides, then process continuously until the mixture is smooth. Spoon into a container with a lid and refrigerate until needed. This paste is best used right away, but will keep in the fridge for 3 days; it makes enough for two recipes and can also be frozen.

Salt the chicken on both sides, then slice across the grain into 1/2-inch thick strips. Set a large skillet over high heat. Add the coconut oil, and then chicken. Sear until golden on all sides, about 5 minutes total. Transfer the chicken to a plate.

Lower the heat to medium high. Add shallot and cook for 1 minute. Stir in 2 heaping tablespoons of the green curry paste and cook 1 minute more. Add 1/4 cup of the coconut milk, stirring well to scrape up any brown bits. Then add remaining coconut milk and bring mixture to a gentle boil.

Add chicken pieces, sliced peppers, and green beans. Reduce the heat to medium-low and cook at a gentle simmer for 20 minutes. At the end of cook time, stir in cilantro and basil.

Serve over rice. Garnish with fresh basil leaves and a lime wedge.