Servs: 4 Prep: Cook:
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 canâ€™t resist fiddling with things).
- add skinless boneless chicken breasts or 4 thighs, cut into pieces
- add Oil for frying (use oil with a neutral flavor and high smoke point, such as safflower)
- add 1/4 tsp ground coriander
- add 1/4 tsp ground cloves
- add 1/4 tsp ground Ceylon (â€trueâ€) cinnamon (you can use cassia if you donâ€™t have any)
- add 1/4 tsp ground cardamom
- add pinch of turmeric
- add salt to taste
- add pepper to taste
- add 1 tsp lemongrass paste or finely chopped fresh lemongrass
- add 1 tsp Thai green curry paste (Mae Ploy is very good, but I use Thai Kitchenâ€™s since I donâ€™t cook it often)*
- add 6 cloves garlic, minced
- add 1.5 inches fresh ginger, peeled and minced
- add 1/2 - 1 can coconut milk, depending on how much chicken you have and how watery you want the sauce
- add Fish sauce to taste
- add Juice of one lime (~2 tbl)
- add 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 Kitchenâ€™s pastes are vegan, if thatâ€™s a concern. On that note, if you donâ€™t eat fish sauce, you could substitute a little soy sauce, or just leave it out.