I love every kind of curry but Thai green curry may be on the top of the list. This one is so SPICY you just might need a sweatband haha, but in the good-addictive-makes-your-lips-tingle-a-little-bit kind of way. I had trouble finding things like kaffir lime leaves or more importantly- Thai chiles BUT it still came out amazing so I thought I’d post it! I introduce to you: my version of Thai green curry :).

You will need:
1 medium sized onion (cut into bite sized pieces)
1 small red bell pepper (or 1/2 of a large, cut into bite sized pieces)
1 small green bell pepper (or 1/2 of a large, cut into bite sized pieces)
Green curry paste (recipe will follow)
2 Tbs rice wine vinegar
2 Tbs honey
2 cans light (or regular) coconut milk
2 lbs chicken (cut into bite sized pieces- dark or light meat works great… whatever you prefer)

Green curry paste
2 Tbs coriander seeds
1 Tbs cumin seed
1/2 Tbs whole black peppercorns
2 tsp salt
3 Tbs grated ginger (stay tuned for my shortcut below)
1 Tbs chopped or grated lemongrass (stay tuned for my shortcut below)
4 cloves of garlic
2 large shallots
4 serrano chiles (I could not find thai chiles so subbed in the serranos… warning- these chiles and/or thai chiles make for a HOT curry. If you want to dial down the heat I recommend removing the seeds)
2 handfuls of fresh cilantro sprigs
zest and juice of 1 lime
2 tsp fish sauce

Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Transfer the seeds to a clean coffee grinder or spice mill and blend into a powder. (*note: Do not use a grinder you plan on using for coffee in the future as the spices will forever linger in there. Also, if you don’t have a grinder or mill you can use a mortar and pestle to hand grind. It is tough but I’ve done it many a time and you can too :))


Put the ground spices and remaining ingredients in a food processor, and pulse to combine. ** For your ginger and lemongrass- a great shortcut that actually saves you money in the long run (because it lasts way longer in the fridge!) are these tubes (below), you can find them in the produce section by the herbs.** Continue to pulse and pour in a splash of water to grind everything down into a paste.


To make the curry- coat a large saucepan with olive oil and heat over medium heat. Sauté your bell peppers and onions for about 3 minutes, stirring often. Add your curry paste, vinegar, honey, and coconut milk; stir to combine. As the mixture begins to heat up toss in your chicken to poach. Turn heat to medium-low and let your chicken cook for about 7 minutes or until cooked through. Taste your sauce and adjust seasoning as needed. Ladle over steamed rice and top with cilantro and serve with a lime wedge. Enjoy!

 

 

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