Thai Green Curry
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.
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
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.
Like this? Leave a comment below!