Very Spicy Thai Green Chicken Curry
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"This is an EXTREMELY hot Thai curry with homemade curry paste. All you people out there who're thinking 'hot? Yeah right, try it! Serve over Thai fragrant rice."
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Ingredients1 h servings 746 cals
Original recipe yields 2 servings
- 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.
- Cook's Notes:
- Use galangal in place of the ginger, if you can find it.
- You can use 1 medium onion in place of the shallots.
- With regards to the bird's eye chile pepper amount - I like it EXTREMELY hot. Bear in mind that the coconut milk will take out some of the sting of the bird's eye chile peppers, so use 1 or 2 more than you would normally use for yourself. Same goes for the jalapeno chile peppers. You can leave them out if you don't like it that spicy.
Per Serving: 746 calories; 60.1 g fat; 30 g carbohydrates; 32.1 g protein; 68 mg cholesterol; 683 mg sodium. Full nutrition