green curry paste
4 small green Thai chilies
about 0.7 kg boneless chicken thigh or breast, cut into chunks
1 can coconut milk
4 kaffir lime leaves (or lime zest)
handful fresh basil
2 tbsp coconut oil or other vegetable oil (I used vegetable oil)
Place all the green curry paste ingredients together in a food processor, and process to a paste.
- If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
- Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
- Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
- Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 tbsp. per serving portion for later.
- Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
- Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
- Add the strips of lime leaf, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
- Do a taste-test for salt, adding 1-2 tbsp. fish sauce if not salty enough. If you’d prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
Points to note:
– I excluded the zuchinis and red bell peppers in the recipe that was given by About.com, which is a slightly more Westernised addition to the curry.
– I used big red chillies instead of green chillies, it worked out well too.