Green Curry

An aromatic curry paste made with lemongrass, Thai basil, and chiles forms the base of this comforting green curry chicken. Keep the heat at a gentle simmer and avoid boiling after adding the coconut milk to ensure a rich and creamy curry.

Calories

150

Carbohydrates

42g

Protein

23g

Potassium

775mg

Fiber

9g

Sugar

5g

Ingredients

Green Curry Paste

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon white peppercorns
2 medium shallots, chopped (about 1/2 cup)
1/2 cup chopped fresh cilantro leaves and tender stems (from 1 bunch)
1/4 cup water, plus more if needed
1 (2-inch) piece fresh galangal (about 1 ounce), peeled and chopped (about 2 1/2 tablespoons)
2 (16-inch) stalks fresh lemongrass (about 4 ounces total), tender white inner bulbs only, thinly sliced (about 1/3 cup)
10 Thai basil leaves, chopped (about 2 tablespoons)
10 (2 1/2-inch) fresh green Thai chiles (about 1 ounce total), unseeded and stemmed
6 large garlic cloves
1 teaspoon lime zest grated lime zest (from 1 medium [3-ounce] lime)
1 teaspoon shrimp paste (such as Pantai)
1 teaspoon kosher salt

Curry

2 tablespoons vegetable oil
4 to 5 Makrut lime leaves (about 1/16 ounce total), to taste, either whole or julienned
1/2 cup Green Curry Paste
1 (14-ounce) can coconut milk, well shaken and stirred
2 tablespoons fish sauce
1 tablespoon palm sugar or granulated sugar
2 pounds boneless skinless chicken breasts (3 to 4 chicken breasts), thinly sliced
1 large (9-ounce) zucchini, sliced into 1/4-inch half-moons (about 2 cups)
1/2 cup thinly sliced green bell pepper (from 1 medium [about 7-ounce] bell pepper)
1/2 cup loosely packed fresh Thai basil leaves (about 2/5 ounce), plus more for garnish
Kosher salt, to taste

Additional ingredient

Cooked white jasmine rice

Direction

Prepare the Green Curry Paste

Cook coriander, cumin, and white peppercorns in a small skillet over medium, stirring constantly, until toasted and fragrant, 2 to 3 minutes. Transfer mixture to a small heatproof bowl, and let cool completely, 5 to 10 minutes. Finely grind mixture using a spice grinder or mortar and pestle. Set aside.
Place shallots, cilantro, water, galangal, lemongrass, basil, chiles, garlic, lime zest, shrimp paste, salt, and ground coriander mixture in a food processor. Process until mixture becomes a thick, slightly chunky paste, about 4 minutes, stopping to scrape down sides as needed. (If the mixture is too thick to blend well, add more water, 1 teaspoon at a time.) Transfer to an airtight container, and store in refrigerator up to 2 weeks.

Prepare the Curry

Heat oil in a large wok or Dutch oven over medium-high until shimmering. Add lime leaves and 1/2 cup Green Curry Paste; cook, stirring constantly, until fragrant and softened slightly, about 2 minutes. Stir in coconut milk, fish sauce, and sugar. Bring to a simmer over medium-high, stirring occasionally. Stir in chicken, zucchini, and bell pepper; reduce heat to medium to maintain a gentle simmer. Simmer, covered, stirring once or twice, until chicken is cooked through (chicken will be firmer and will no longer be pink) and vegetables are tender, 6 to 10 minutes.
Remove from heat; stir in basil until wilted. Season to taste with salt, and garnish with additional basil. Serve over rice.