Pin Print

Thai Green Curry

Name: Thai Green Curry
Prep time: 20 min
Cook time: 15 min
Ingredients: 650 g boneless skinless chicken thighs (cut to 1 ½" cubes); 10 g kosher salt; 200 g red bell pepper (chopped into bite size pieces); 100 g snow peas (halved on bias); 75 g serrano chiles (sub poblano if you want less spice); 30 g shallot (rough chopped); 30 g ginger (rough chopped); 30 g garlic (rough chopped, about 6 cloves); 30 g lemongrass (rough chopped); 3 g cumin (ground); 3 g coriander (ground); 1 g turmeric (ground); 5 g kosher salt; 15 g shrimp paste (sub 2 anchovy fillets); 10 g cilantro; zest of 2 limes; 50–75 g water; 800 g full-fat coconut milk; 30 g fish sauce; 20 g brown sugar; as needed high smoke point oil

By Brian Lagerstrom

This curry is so light and refreshing. It reminds me so much of the green curries I had when I was in Thailand. Its super easy to make and tastes amazing.

Prep Time: 20

Cook Time: 15

Servings: servings

Ingredients

650 g boneless skinless chicken thighs, cut to 1 ½" cubes
10 g kosher salt
200 g red bell pepper, chopped into bite size pieces
100 g snow peas, halved on bias
75 g serrano chiles, sub poblano if you want less spice
30 g shallot, rough chopped
30 g ginger, rough chopped
30 g garlic, rough chopped, about 6 cloves
30 g lemongrass, rough chopped
3 g cumin, ground
3 g coriander, ground
1 g turmeric, ground
5 g kosher salt
15 g shrimp paste, sub 2 anchovy fillets
10 g cilantro
zest of 2 limes
50–75 g water
800 g full-fat coconut milk
30 g fish sauce
20 g brown sugar
as needed high smoke point oil

Metric – US Customary

Instructions

Toss chicken with 10g of salt and set aside while you prepare your vegetables.
In a blender, combine chiles, shallot, ginger, lmeongrass, spices, shrimp paste, cilantro, lime zest and 50-75g of water. Blend on high until smooth.
Heat a wok over high heat. Add in a few tbsp of oil and stir-fry the bell peppers and the peas along with a pinch of salt. cook for 2-3 minutes. Remove peppers and peas from the wok and set aside.
Wipe out and residual oil or bits from the wok. Return the woke to the heat and add in another few tbsp of oil. Fry the curry paste for 1 minutes and then add in the coconut milk. Simmer for 1 minute.
Stir in fish sauce, sugar and chicken. Simmer over medium-high heat for 7-8 minutes, stirring often.
When the chicken is fully cooked, add the stir-fried veggies from before back into the wok and simmer for 1 more minute.
Adjust seasoning with fish sauce, sugar, or salt as needed. Serve with steamed jasmine rice, cilantro & lime wedges.