Thai Green Curry

This is adapted from Madhur Jaffrey's Ultimate Curry Bible. If you love this recipe you should own the book

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)

4 anchovies

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.