authentic ingredients needed to make Thai food may be ordered
online from Thai Grocer
be found at a local Thai Grocer. I found this dish to be very
aromatic and the lime leaves add a flowerlike fragrance to this
dish. It is very exotic and is like nothing you have ever tasted.
The lime leaves keep well if kept in the freezer.
you order the Lemongrass, you can also freeze it and it is used
sparingly in this dish. It looks like a scallion, but is a paler
green. It thrives in the tropical climates of Southeast Asia.
Lemongrass contains "citral essential oil" which is also
well known in aromatherapy. You could also use lemongrass in sweet
and savory dishes where a lemony flavor is desired.
used four serrano green chilies I found at my local grocery
could order Thai Hot Chilies if you are very brave.
can also use regular ginger or order "galangal" ginger.
It is more lemony and peppery
than common ginger. It can also be
frozen. I enjoyed serving this dish on Jasmine Rice.
It is also a
fragrant rice and is great with this aromatic dish. Once you have
a source for lemongrass it will soon become a favorite
exotic plant you will want
to use in other dishes. When making
this dish, I find that I only need to use
3/4 cup of the curry
paste in the recipe. Save
the rest of the paste in the
refrigerator to use the second time
you make this dish.
cup sliced green onions (about 8, just the white onion part)
cup seeded and sliced green chilies (about 4 chilies, I used
large cloves garlic, crushed
tablespoon fresh ginger root, peeled and grated with a ginger
tablespoon ground coriander seeds (you can grind the seeds in a
teaspoon freshly ground Tellicherry peppercorns
teaspoon Fleur de Sel or sea salt
lime leaves, sliced
cup sliced lemon grass stalks (about 2)
loosely packed cups freshly sliced basil
cup tightly packed chopped cilantro
tablespoons olive oil
limes, zested and juiced
cups Jasmine Rice
chicken breasts, cut into bite size pieces
(14 fluid ounce) can coconut milk
teaspoon seasoning salt
salt to taste
ground pepper to taste
Put all the green curry paste ingredients into a food processor.
You can use a
small processor and do it in batches or you
can do it all at once in a large processor.
This will make about 1
1/2 cups green curry paste. Freeze half the paste and place
the rest in a
large bowl and toss it with the raw chicken pieces so it can
marinate for 30 minutes.
Place the rice and water in a rice cooker and turn the cooker on.
(That is the easiest part :).
Take out a large sauté pan or a Wok and add a little oil to the
Fry all the marinated chicken at
once. It won't really brown,
but will cook fairly quickly.
KitchenAid KFP650 11-Cup Professional...
Add the coconut milk and cook a bit longer, 5 minutes or so. Mix
cornstarch and water and add
a bit of the hot coconut liquid to the cornstarch.
stir it back into the pan. This will give a nice thickened sauce.
If you prefer the sauce to be a bit thinner
(like at the Thai restaurants), then you
can omit the cornstarch. Taste the sauce and season with seasoning
garlic salt and pepper to taste.
Serve over hot rice and enjoy the exotic taste of this dish.
I recommend spring rolls for an appetizer with this dish. They are
dipped in a plum sauce. You can also order a green sauce if you don't have
time to make
the fresh green paste. Making the green curry paste is really
fun if you love to cook with fresh
This recipe has been adapted for American cooks from a recipe by
is Jamie's Cookbook:
The Naked Chef
The Naked Chef Takes Off
here for a printable version