Thai Green Curry Chicken
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Serves: 4
Ingredients
1 can of good-quality coconut milk, divided
2 tablespoons of vegetable oil
1½ lbs boneless chicken thighs, chopped
1 zucchini, cut into thick chunks
8 kaffir lime leaves, cut into thin strips
½ cup fresh basil, roughly chopped
GREEN CURRY PASTE:
4 green chiles (such as Serrano, or Thai Green, or Jalapeno)
1 shallot, diced
4 cloves garlic, minced
1 tablespoon of grated galangal OR pickled ginger OR minced ginger
1 stalk minced lemongrass (or 2 tablespoons of pickled lemongrass, diced)
1½ teaspoon ground coriander
1 teaspoon of shrimp paste (optional)
1 teaspoon ground white pepper
2 tablespoons of soy sauce
3 tablespoons fish sauce, plus more to taste
1 teaspoon of sugar
THAI JASMINE RICE:
1 cup of Thai Jasmine rice
2 cups of water
1 tablespoon of unsalted butter
1 teaspoon of salt
Instructions
Place all green curry paste ingredients in a food processor plus 3 tablespoon of the coconut milk (leave the rest in the can, you’ll use it in a moment)
Process until fragrant and smooth. Set aside.
Warm a wok or large frying pan over medium-high heat and add the oil. Swirl the heated oil around.
Add all of the green curry paste and stir-fry briefly to release the fragrance, about 1 minute.
Add about ¾ of the remaining coconut milk, leaving the rest for later.
Stir-fry together with the paste, blending the two.
Add the chicken, stirring to incorporate. When the curry sauce begins to boil, reduce the heat to a simmer.
Let simmer for about 8 minutes, until chicken is cooked through, stirring occasionally.
Add the zucchini and the strips of lime leaf, stirring well to incorporate.
Simmer for another 3 minutes.
Remove from heat and taste test…you want a nice balance of salty, spicy, sweet and sour. Adjust flavors with fish sauce, or sugar…if too sweet, add a tablespoon of lime juice.
Portion out into individual serving bowls, topping each one with a generous sprinkling of the basil.
Finally, drizzle over 2-3 tablespoons (per bowl) of the reserved coconut milk.
Serve with jasmine rice
THAI JASMINE RICE:
Rinse rice.
Combine the rice and water in a pot, add the butter and salt and bring to a boil.
Reduce heat, cover, and let simmer for 18 – 20 minutes.
Remove from heat, fluff with fork and serve.
From howtofeedaloon.com