Very Spicy Thai Green Chicken Curry recipe
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Ingredients
- 2 large shallots, peeled and quartered 10 Thai bird's eye chile peppers, seeded and chopped 2 fresh jalapeno peppers, seeded and chopped ½ bunch fresh cilantro ½ bunch fresh basil 2 cloves garlic, peeled and halved 1 (1 1/2 inch) piece fresh ginger root, peeled and sliced 2 limes, zested and juiced 1 tablespoon lemon juice ½ teaspoon sesame oil 1 pinch freshly ground black pepper 2 tablespoons olive oil, or more as needed 2 boneless chicken breasts, cubed 1 (14 ounce) can coconut milk 1 cup chicken broth 2 kaffir lime leaves
Nutrition Info
- 746.3 caloriescarbohydrate: 30 gcholesterol: 67.6 mgfat: 60.1 gfiber: 6.4 gprotein: 32.1 gsaturatedFat: 39.9 gservingSize: -sodium: 682.9 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Very Spicy Thai Green Chicken Curry
Directions
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Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it.
Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes.
Pour coconut milk and chicken stock into the saucepan with the chicken, mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add kaffir lime leaves and simmer for 1 more minute.