Thai Green Curry with Chicken
- Serves: 6
- Calories: 663
- Total Fat: 43g
- Total Carbohydrate: 3g
- Protein: 57g
Add a Note
My Notes:Add a Note
- 0.5 cup 0.5 cup 0.5 cup Cilantro, leaves and stems, chopped
- 20 pieces 20 pieces 20 pieces Thai Basil
- 2 whole 2 whole 2 whole Jalapeño, stems, seeds, ribs removed, sliced
- 1 whole 1 whole 1 whole Lemongrass, white part only (3"), thinly sliced
- 1 pieces 1 pieces 1 pieces Ginger Root, or galangal (1"), peeled and sliced
- 2 whole 2 whole 2 whole Shallot, coarsely chopped
- 4 clove 4 clove 4 clove Garlic, coarsely chopped
- 1 whole 1 whole 1 whole Cardamom Seed, (green)
- 1 tsp 1 tsp 1 tsp Cooked Shrimp, (shrimp paste)
- 1 Tbsp 1 Tbsp 1 Tbsp Fish Sauce
- 1 tsp 1 tsp 1 tsp Salt
- 0.5 tsp 0.5 tsp 0.5 tsp ground Coriander
- 0.5 tsp 0.5 tsp 0.5 tsp Cumin
- 0.5 tsp 0.5 tsp 0.5 tsp White Pepper
- 2 Tbsp 2 Tbsp 2 Tbsp Lime Juice
- 1 tsp 1 tsp 1 tsp Lime Zest
- 2 Tbsp 2 Tbsp 2 Tbsp Organic Coconut Oil
- 14 oz 14 oz 14 oz Coconut Milk
- 3 lb 3 lb 3 lb boneless skinless Chicken Thigh, sliced into bite-sized chunks
- In a food processor or blender, process all of the curry paste ingredients (all ingredients listed from cilantro to lime zest) into a smooth paste. Add water if needed, but the shallots may release enough liquid on their own. If the paste becomes too soupy, strain it into a bowl to separate the liquid and the paste. You'll then want to add the liquid to the curry when you add the first coconut milk. If you're up for a challenge, you can make the paste in the traditional manner with a mortar, pestle, and some elbow grease. The curry paste can be made ahead and stored in the fridge for up to a month. You'll need 1/2c of the paste for this recipe, store the remaining 1c paste for other uses.
- In a large skillet, warm the coconut oil on medium heat until shimmering, about 2 minutes. Add the curry paste and stir it together with the coconut oil to combine. Sautu00e9 until fragrant and the oil starts to separate from the paste, 2-3 minutes, then stir in 1/3 of the can of coconut milk. Bring to a simmer, reduce heat to med/low and cook until slightly darkened, about 3 minutes.
- Stir in the chicken and another 1/3 of the can of coconut milk. Simmer until the chicken is cooked through, about 8-10 minutes, stirring occasionally.
- Stir in the remaining coconut milk, the fish sauce, and 10 Thai basil leaves. Return to a simmer, then remove from heat once the leaves have softened. Serve with rice or cauliflower rice, sliced hot chiles, and more Thai basil leaves.
Vegetables can be added at the tail end of step #3. Try experimenting with eggplant, broccoli, bell peppers, carrot, mushrooms, Chinese cabbage, snow/snap peas, or bamboo shoots. This curry is naturally thin; to thicken, throw in some cashews (~2 tbsp) when blending the paste. Any protein can be substituted for chicken. Try: thinly sliced steak or pork loin; firm white fish; or shrimp. Simply adjust step #3 to simmer until the protein is cooked through.