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Categories:
vegetable oil onion green bell pepper stalk lemongrass fresh ginger green curry lime unsweetened coconut milk chicken broth skinless salt lime fresh Thai basil cilantro lime wedges coriander seeds cumin seeds whole black peppercorns green chiles shallots garlic Handful Of Fresh Cilantro Sprigs galangal lemon grass stalks lime shrimp paste water
Viewed: 39 - Published at: 4 years agoIngredients
- 2 tablespoons vegetable oil
- 1 medium onion, cut in 8 wedges
- 1 green bell pepper, cut in 8 wedges
- 1 stalk lemongrass, white bulb only
- 1 tablespoon coarsely chopped fresh ginger
- 3 tablespoons Thai green curry paste, recipe follows
- 2 kaffir lime leaves
- 3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
- 3/4 cup chicken broth
- 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
- Sea salt
- 1 lime, juiced
- Fresh Thai basil leaves
- Fresh cilantro leaves
- Lime wedges, for garnish
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon whole black peppercorns
- 8 fresh Thai green chiles
- 2 shallots, coarsely chopped
- 4 garlic cloves, smashed
- Small handful of fresh cilantro sprigs
- 2 -inch piece galangal, peeled and coarsely chopped
- 2 lemon grass stalks, white part only, coarsely chopped
- 2 kaffir lime leaves, torn
- 2 teaspoons dried shrimp paste
- 1/2 cup water
Method
- Place a large, deep skillet over medium heat and coat with the oil.
- Saute the onion and green peppers for 3 minutes to soften.
- Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor.
- Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes.
- Pour in the coconut milk and chicken broth.
- Lay the chicken pieces in the mixture to poach; add a pinch of salt.
- Stir together and simmer over low heat for 10 to 15 minutes.
- Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
- Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant.
- Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
- Put the spice blend and remaining ingredients in a food processor, and pulse to combine.
- Pour in the water to help grind everything down into a paste.
- Yield: 1 1/2 cups
