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.

INGREDIENTS
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

METHOD

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.

COOKING

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.


copyright 2008-ad infinitum Katie Fairbank
www.katiefairbank.com