Green Curry Coconut Chicken
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 1/2 lb chicken, without giblets
2 1/2 cups canned coconut milk
1 1/2 cups chicken stock
2 lime leaves
Green Curry Paste:
2 tsp coriander seeds
1/2 tsp caraway or cumin seeds
3-4 medium green chiles (such as jalapeno), finely chopped
4 tsp sugar
2 tsp salt
1 piece lemon grass, 3 inch long
1 piece galingal or fresh ginger, 3/4 inch long, peeled and finely chopped
3 cloves garlic, crushed
4 shallots or 1 medium onion, finely chopped
1 piece shrimp paste, 3/4 inch square
3 Tbsp coriander leaves, finely chopped
3 Tbsp fresh mint or basil, finely chopped
1/2 tsp nutmeg powder
2 Tbsp vegetable oil
12 oz sweet potatoes, peeled and roughly chopped
12 oz winter squash, peeled, seeded, and roughly chopped
4 oz French beans, topped, tailed and halved
1 small bunch of coriander, shredded, for garnish
Instructions:
To prepare the chicken, remove the legs, then separate the thighs from the drumsticks. Separate the lower part of the chicken carcass by cutting through the rib section with the kitchen scissors. Divide the breast part in half down the middle, then chop each half in two. Remove the skin from all pieces and set aside.
Strain the coconut milk into a bowl, reserving the thick part. Place the chicken in a stainless steel or enamel saucepan, cover with the thin part of the coconut milk and the stock. Add the lime leaves, and simmer uncovered for 40 minutes. Remove the chicken from the bone and set aside.
Dry-fry the coriander and caraway or cumin seeds. Grind the chiles with the sugar and salt to make a smooth paste. Combine the seeds from the wok with the chiles, lemon grass, galingal or ginger, garlic, and shallots, then grind smoothly. Add the next 5 ingredients.
Place a cupful of the cooking liquid in a large wok. Add 4-5 Tbsp of the curry paste to the liquid according to taste. Boil rapidly until the liquid has reduced completely. Add the chicken stock, chicken meat, sweet potatoes, squash and beans. Simmer for 10-15 minutes until potatoes are cooked. Just before serving, stir in the thick part of the coconut milk and simmer gently to thicken. Serve decorated with the shredded coriander.
Serves 4-6.
From “Fire and Spice” by Hsiung, Fernandez, and Wheeler.