Ingredients
For the Green Curry Paste
4 small green Thai chillies or substitute 2 jalapeno peppers
1/4 cup shallot or red onion, diced
4 cloves garlic, minced
1 thumb sized piece galangal or ginger, grated
1 stalk fresh minced lemongrass or 3 tbsp frozen lemongrass
1/2 tsp ground corriander
1/2 tsp ground cumin
1 tsp shrimp paste
1 (loose) cup fresh corriande/cilantro leaves and stems, chopped
1/2 tsp ground white pepper
3 tbsp fish sauce
1tsp brown sugar
2tbsp lime juice
For the curry
0.7kg chicken breast, cut into chunks
1 can coconut milk
4 kaffir lime leaves or 1 tsp lime zest
1 red bell pepper, cut into chunks
1 zucchini cut int0 chunks
generous handful of fresh basil
2 tbsp coconut oil or vegetable oil
Method
- Place all the Green Curry Paste ingredients together in a food processor and process to a paste. If neccessary, add a few tbsp of the coconut milk to help blend the ingredients. Set aside.
- Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem, then, using scissors, cut the leaves into strips. Set aside.
- Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
- Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
- Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
- Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
- Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
- Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you’d prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
- Serve this curry in bowls with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk, and ENJOY!