A vibrant Thai green curry made with homemade green curry paste, chicken thighs, and bite-sized vegetables simmered in coconut milk for a sauce that balances heat, sweetness, and aromatic freshness.
Serrano chiliesSubstitute jalapeño or poblano if sensitive to heat75 g
Shallot30 g
Ginger30 g
Lemongrass30 g
Garlic30 g
Cumin3 g
Coriander3 g
Turmeric
1 g
Salt (for curry paste)5 g
Shrimp pasteCan substitute with 2 anchovy fillets or omit15 g
Fresh cilantro10 g
Lime zest2顆萊姆量
Water (for blending paste)50-75 g
High smoke point oil~3 tbspest.
Coconut milk2罐 cans
Fish sauce30 g
Brown sugar20 g
Steamed jasmine rice, for serving~2-3 cupsest.
Fresh lime, for serving~1-2est.
Steps
1
Cut chicken thighs into roughly 1-inch chunks and toss with salt as a quick dry brine to season and keep them juicy.
2
Cut the bell peppers and snow peas into bite-sized pieces and set aside.
3
Roughly chop the chilies, shallot, ginger, lemongrass, and garlic, then add to a blender with cumin, coriander, turmeric, salt, and shrimp paste, followed by cilantro and lime zest.
4
Blend everything together, streaming in water as needed, until it forms a smooth, thick curry paste.
5
Heat a wok with oil and stir-fry the peppers and snow peas over high heat for 2-3 minutes until slightly charred but still crisp, then remove.
6
In the same wok, add more oil and fry the curry paste for about a minute until the moisture cooks off and the aromatics bloom.
7
Stir in the coconut milk, bring to a lively simmer, and cook for one minute to mellow the raw paste flavors.
8
Add fish sauce, brown sugar, and the salted chicken, then simmer over medium-high heat for 7-8 minutes, stirring every couple of minutes to prevent scorching.
9
Once the chicken is cooked through and tender, return the vegetables to the pot and simmer for one more minute to slightly reduce the sauce.
10
Taste and adjust with more salt, fish sauce, or sugar as needed to balance the flavors.
11
Serve in a bowl with steamed jasmine rice, fresh cilantro, and lime wedges.
PrimedTableBETA
