Makes four batches. Each batch serves 2.
28 bird's eye chillies, chopped
10 cloves garlic, chopped
10 oz shallots, chopped
6 slices fresh ginger
2 T fresh lemongrass, thinly sliced
zest of one lime
16 cilantro stems (just remove the leaves and use the stalky part)
1 t cumin
1 t ground coriander
fresh ground white pepper
Remove stems of chillies and chop. Add to Cuisinart along with all the other ingredients. Add about 1/2 cup (4 ounces) of water and pulse to blend. Divide into four portions and refrigerate or freeze until ready to use.
For two people
Heat 1 T canola oil in a large skillet.
Trim 2-3 skinless, boneless chicken breasts (or other protein of choice, such as shrimp, pork, beef or fish) into bite sized pieces. Cook in the skillet until browned all over. Transfer to a plate or bowl and reserve.
Add another tablespoon of canola oil to the pan if necessary. Add one portion of the prepared green curry sauce and saute for 2-3 minutes. Add 2-3 ounces light coconut milk (see explanation at right) and cook another minute. Add reserved chicken and cook 3-5 minutes or until cooked through. Add salt and pepper to taste.
Serve with basmati or jasmine rice.