Thai Green Curry Chicken

thespruceeats.com

Kado Cloete

subheading: For the Green Curry Paste:

½ to 1 green chili (sliced)

¼ cup shallot (or purple onion, diced)

3 to 4 garlic cloves (minced)

1 thumb-size piece ginger (grated)

1 stalk fresh lemongrass (minced)

½ teaspoon ground coriander

½ teaspoon ground cumin

1 teaspoon shrimp paste (or 1 extra tablespoon fish sauce)

1 cup fresh coriander (or cilantro leaves and stems, chopped, loose cup)

½ teaspoon ground white pepper

2 ½ teaspoons fish sauce

1 teaspoon brown sugar

1 teaspoon freshly squeezed lime juice

¼ can coconut milk

subheading: For the Chicken Curry:

4 kaffir lime leaves (or 1 teaspoon grated lime zest)

2 teaspoons peanut oil

¾ can coconut milk

1 ½ pounds boneless chicken thigh (or breast, cut into chunks)

1 red or green bell pepper (seeded and cut into chunks)

1 handful green beans (or 1 small zucchini or other vegetables of your choice)

1 generous handful of fresh basil

Directions at thespruceeats.com

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