Thai Green Curry Chicken

Thai Green Curry Chicken

I really love Thai food and before having to go gluten free, loved eating out at Thai restaurants. The food is seasoned well using  fresh ingredients. So I decided to try some of the recipes, especially after learning to cook with my wok. Like with most stir-fry recipes, much of the work is in the prepping. The actual cooking time is quick and the resulting meal, well worth it!

packaged lemon grass from Safeway and Lemongrass stalks from Shoppers Food Warehouse

This recipe caught my eye since I was curious about using fresh lemongrass . I had heard of it, seen the stalks in the produce section in the grocery store, and my husband is growing it this year!

our lemongrass plant

I like that this recipe calls for zucchini, since we have a lot in our garden now. I have made curries before but always used the jarred green or red curry paste sold in the grocery store Asian section. This time I made my own and what a difference! Once the curry paste is made, the remainder of this recipe is quick and easy!

green curry paste ingredients in food processor

green curry paste after processing

Thai Green Curry Chicken


Green Curry Paste

• 4 small green Thai chilis, OR 1 -2 jalapeno peppers
• 1/4 cups shallot or purple onion, diced
• 4 cloves garlic, minced
• 1  thumb-sized piece galangal or ginger, grated
• 1 stalk fresh minced lemongrass, or 3 T frozen or bottled prepared lemongrass
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 3/4 to 1 tsp shrimp paste
• 1 (loose) cup fresh cilantro leaves, chopped
• 1/2 tsp ground white pepper
• 3 T fish sauce
• 1 tsp. brown sugar
• 2 T lime juice

Curry Ingredients:

• 1 to 1.5 lbs. boneless chicken thigh or breast, cut into chunks
• 1 can coconut milk
•  1 tsp. grated lime zest
• 1 red bell pepper, seeded and cut into chunks
• 1 zucchini, sliced lengthwise several times and cut into chunks
• Generous handful fresh basil
• 2 T peanut or vegetable oil

Preparation:

1. Place all green curry paste ingredients together in food processor and process into a paste. If necessary, add a few Tbsp. of coconut milk to help blend ingredients. Set aside.

2. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.

3. Stir-fry briefly to release the fragrance ( 30 seconds to 1 minute), then add 3/4 of coconut milk.

4. Add the chicken, stirring to incorporate. When the curry sauce comes to full boil, reduce heat to medium, and simmer.

5. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.

6. Add the red bell pepper and zucchini, plus the lime zest, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.