Thai Green Chicken Curry

prep time:: 15 min
total time:: 0 Cook 1 hour

Emy Burback

ingredients

3 chicken breasts, chopped into pieces
1 red + 1 green bell pepper, de-seeded and chopped into bite-size pieces (or you can do bamboo shoots or
2-3 whole kaffir lime leaves (available in the freezer section of most Asian/Chinese stores or you can order it pretty cheaply from Importfoods.com)
2 stalks lemongrass, cut into 3-4 inch lengths (remove dry outer leaves and cut off bulb/most natural food stores will have it or specialty food stores or you can also order it from Importfoods.com)
1 loose cup fresh basil
optional: handful of fresh coriander (or cilantro) plus a little dry shredded coconut for serving
GREEN CURRY SAUCE:
1 can coconut milk (found in cans at local supermarket-Frys, Safeway and even Wal-Mart)
1-3 green chillies (serrano or jalapeño), chopped into pieces (depending on desired spiciness - For Mild Curry: omit or add just 1 chili)
1 small cooking onion, chopped
3 cloves garlic
1 thumb-size piece galangal or ginger, sliced
1/2 Tbsp. ground coriander (found in spice section of local supermarket)
2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores or I can get mine at Frys/Safeway)
2 Tbsp. + 1 tsp. dark soy sauce (or regular soy sauce is fine)
1 loose cup fresh coriander or cilantro, chopped (including stems)
1 Tbsp. sugar (or more to taste)
squeeze of fresh lime juice (about 1 Tbsp.)
Taste - test: Curries require seasoning to reach their optimal taste. If the sauce isn’t salty enough, add more fish or soy sauce (1/2 tsp at a time). If it is too salty, add another few squeezes of fresh lime juice. If too spicy, add more coconut milk. If not spicy enough, add more fresh chilies to chili sauce or ground red pepper. If too sour, add more sugar. Remember that the curry will reach it’s best flavor only after it cooks and mixes all together! I have tried this several times and find that these ingredients work the best together.
1 1/2 cup white rice, cooked (serve curry over rice)

directions

1
Place chicken pieces in a large, covered casserole dish.
2
If you have a food processor, simply toss curry sauce ingredients in and blitz until you have a smooth sauce (you can also try using a blender, I use my vitamix).
3
Pour the sauce over the chicken. Add the lemongrass lengths plus the lime leaves. Stir well. You can look up how to prepare lemongrass on google, but basically take the first 2-3 outer layers off, cut ends, and chop in to 2-3 inch sections.
4
Cover and place in the oven. Bake for 45 minutes at 375 degrees.
5
After 45 minutes, remove from the oven. Add the bell peppers. Stir well and return to the oven for another 15 minutes. Put on your rice so it will be ready when the curry is ready.
6
Remove from oven. Serve directly out of the casserole dish, or place on a serving platter or in a serving bowl. Sprinkle generous amounts of fresh basil over the curry (you can gently fold them in at the last minute). Also add a fresh sprinkling of coriander (cilantro) plus a little dry shredded coconut, if desired. **Do not eat the lemongrass, it’s just there for seasoning..you can take out the lime leaves as well though they are both edible**
7
Eat with Spring Rolls and Thai Peanut Sauce.