Thai Green Curry

Last night, I cooked thai green curry! nyum nyum!

GREEN CURRY PASTE:

1/2 to 1 green chili, sliced

1/4 cup shallot OR purple onion, diced

3-4 cloves garlic, minced

1 thumb-size ginger, grated

1 stalk fresh minced lemongrass , minced

1/2 tsp. ground coriander

1/2 tsp. ground cumin

3/4 to 1 tsp. shrimp paste OR 1 extra Tbsp fish sauce

1 (loose) cup fresh coriander/cilantro leaves and stems,

chopped

1/2 tsp. ground white pepper

2.5 Tbsp. fish sauce

1 tsp. brown sugar

1 Tbsp. lime juice

1/4 can coconut milk

CURRY INGREDIENTS:

1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or

breast, cut into chunks

3/4 can coconut milk

4 kaffir lime leaves OR substitute 1 tsp. grated lime zest

1 red or green bell pepper, seeded and cut into chunks

optional: vegetable of your choice, I used brinjal &

long beans

Generous handful fresh basil

2 Tbsp. peanut oil

PREPARATION

Place all the "green curry paste" ingredients

together in a food processor, and process to a paste. Set aside.

Prepare lime leaves by tearing the leaf away from either

side of the stem. Discard central stem. Then, using scissors, cut leaves into thin strips. Set aside.

Warm a wok or large frying pan over medium-high heat. Add

oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add most of the remaining coconut milk, reserving 1 Tbsp. per serving portion for later.

Add chicken, stirring to incorporate. When the curry sauce

comes to a boil, reduce heat to medium or medium-low for a nice simmer. Simmer 5 minutes, or until chicken is cooked through. Stir occasionally.

Add vegetables, plus strips of lime leaf (or lime zest),

stirring well to incorporate. Simmer until vegetables are cooked to your liking.

Do a taste-test, adding 1-2 Tbsp. fish sauce if not salty or

flavorful 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.

Serve with Thai jasmine rice on the side, allowing your family members to add their own. Top each portion with fresh basil, then drizzle over a little coconut milk and ENJOY!


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