Thai Green Curry with Chicken, made from scratch with homemade green curry paste, as part of my food bucket list challenge!
|For the thai green curry paste recipe|
|Chopped shallots||1/2 Cup (8 tbs)|
|Chopped cilantro stem||1/4 Cup (4 tbs)|
|Lemongrass rounds||1/4 Cup (4 tbs)|
|Galangal||2 Tablespoon , chop|
|Kaffir lime leaves||8 (spines removed)|
|Thai green chile||20|
|Garlic cloves||5 (peeled and smashed)|
|Shrimp paste||1 Teaspoon|
|Fresh cilantro leaves||1/4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Black pepper||1/2 Teaspoon|
|Neutral oil||2 Tablespoon (like grapeseed or canola oil)|
|For thai green curry chicken recipe|
|Green curry paste||5 Tablespoon (from recipe above)|
|Coconut milk||27 Ounce (two 13.5oz cans)|
|Skinless chicken thighs||1 1/4 Pound (boneless, cut into strips)|
|Fish sauce||1 Tablespoon|
|Kaffir lime leaves||2|
|Snow peas||1/2 Pound|
|Zucchini||1/2 Pound (cut into half moons)|
|Baby corn||15 Ounce|
|Red bell pepper||1 (cut into strips)|
Thai Green Curry Paste Recipe:
Place all ingredients into a food processor and process for several minutes, scraping down as needed, until fully blended and combined. Alternately, you could grind this by hand in a mortar and pestle. The green curry paste is now ready for use.
Note: Store the green curry paste in a jar in the fridge for up to one week, or in the freezer for up to two months.
Thai Green Curry Chicken Recipe:
Heat a skillet over medium heat. Add the green curry paste, along with a few spoonfuls of coconut cream from the top of the coconut milk can, and cook for 1 minute.
Add the chicken strips, then add the remaining coconut milk, sugar, fish sauce, and kaffir lime leaves.
Turn heat down to medium low and simmer for 15 minutes until the chicken is cooked through.
Add the snow peas, zucchini, baby corn, and bell peppers, and cook for 5 minutes until just tender.
Garnish with fresh thai basil or cilantro, then serve with jasmine rice. Enjoy!