Thai Green Chicken Curry

1 Pound Chicken, Boneless, Cut into Thin Strips
2 Small Boxes (17 oz total) all natural coconut milk
5 Fresh Thai Chile Peppers
1 Clove Garlic
1/2 Cup Fresh Green Beans (or seasonal green of your choice such as broccoli)
6 Kaffir Lime Leaves, Shredded
2 Tablespoons Fish Sauce
2 Tablespoons Palm Sugar
2 Tablespoons Vegetable Oil for Cooking
1 Cup Thai Basil Leaves
2 Tablespoons Green Curry Paste

In a mortar and pestle, pound fresh Thai chile peppers and garlic. In a wok, over medium/high heat, add vegetable oil then fry the fresh chile/garlic for 30 seconds or so. Then add curry paste and blend together. Stir constantly until it gets fragrant.

Add coconut milk slowly, bring to a high boil then reduce heat while constantly stirring. Be patient and keep it on a high simmer / low boil for about 5 minutes. Keep stirring it while cooking. Add chicken, and continue to stir while cooking until a thin film of oil apppears on the surface. Continue cooking over low heat until the chicken is cooked through

Adjust the flavors to suit yourself, by adding fish sauce and palm sugar. Our suggested quantities of 2 tablespoons each, should work well. Add fresh green beans. Transfer to a serving dish, top with a few leaves of fresh basil, and serve with jasmine rice. Makes two large servings.

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