Thai Green Curry with Chicken

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, optional

Directions

1. Warm a small skillet on medium. Scatter in the cumin and coriander seeds, then cook them, jiggling the pan frequently, until they smell toasty and look a shade deeper, 1 to 2 minutes.
2. Move the toasted spices aside to cool, then crush them with a mortar and pestle or blitz them in a spice grinder. For the curry paste, put the ground cumin and coriander seed in the food processor with the remaining paste ingredients. Pulse until combined, stop to scrape the bowl, then let the machine run until smooth. Transfer the paste to a lidded container and chill it until you need it.
3. The paste has the freshest flavor if you use it right away, though it can sit in the refrigerator for 3 days. You’ll have enough for 2 recipes, and freezing is fine too.
4. Season the chicken on both sides with salt, then cut it crosswise against the grain into 1/2-inch-thick strips. Put a large skillet over high heat. Swirl in the coconut oil, followed by the chicken.
5. Brown the chicken all over, about 5 minutes total; it does not need to be completely cooked yet. Move it to a plate.
6. Turn the burner down to medium high. Drop in the shallot; after 1 minute, add 2 heaping tablespoons from your green curry paste and cook for 1 minute more.
7. Pour in 1/4 cup of the coconut milk, stirring to loosen the browned bits from the pan. Add the rest of the coconut milk, then bring everything to a gentle boil.
8. Return the chicken to the skillet along with the pepper strips and green beans. Adjust the heat to medium-low so the curry bubbles gently, and cook for 20 minutes.
9. When that time is up, fold in the cilantro and basil.
10. Spoon the curry over rice. Finish each serving with basil leaves and a lime wedge.