thai green curry with basil
Servs: 4 Prep: 5m Cook: 20m
I had a chicken breast sitting in the fridge which had to be used, and my basil plants are looking healthy, so I decided to make a Thai-style green curry (as always, my recipes are authentically-based, but not truly authentic because I can?t resist fiddling with things).
- skinless boneless chicken breasts or 4 thighs, cut into pieces
- Oil for frying (use oil with a neutral flavor and high smoke point, such as safflower)
- 1/4 tsp ground coriander
- 1/4 tsp ground cloves
- 1/4 tsp ground Ceylon (?true?) cinnamon (you can use cassia if you don?t have any)
- 1/4 tsp ground cardamom
- pinch of turmeric
- salt to taste
- pepper to taste
- 1 tsp lemongrass paste or finely chopped fresh lemongrass
- 1 tsp Thai green curry paste (Mae Ploy is very good, but I use Thai Kitchen?s since I don?t cook it often)*
- 6 cloves garlic, minced
- 1.5 inches fresh ginger, peeled and minced
- 1/2 - 1 can coconut milk, depending on how much chicken you have and how watery you want the sauce
- Fish sauce to taste
- Juice of one lime (~2 tbl)
- A few leaves of fresh basil (preferably Thai basil)
- Mix together coriander, cloves, Ceylon cinnamon, cardamom, turmeric, salt, pepper, lemongrass paste, and green curry paste in a bowl large enough for the chicken.
- Cut the chicken into bite sizes chunks and add to bowl with spice paste, mushing the paste around on the chicken (yes, this requires touching the raw chicken).
- Heat a little oil in a wok. Fry the ginger and garlic on medium heat until fragrant but not brown.
- Add the chicken and brown.
- Add coconut milk and bring to a simmer. Simmer until chicken is cooked through and coconut milk somewhat reduced.
- Add a dash or two of fish sauce (1-3 tbl) and the lime juice. Add the basil and cook another minute or two.
- Remove from heat and serve with steamed jasmine rice.
- Authentic Thai curry paste brands like Mae Ploy have shrimp paste in them. Thai Kitchen?s pastes are vegan, if that?s a concern. On that note, if you don?t eat fish sauce, you could substitute a little soy sauce, or just leave it out.