Thai Green Curry

Sep 18

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THAI GREEN CURRY

∙650g (1.5 lb) boneless skinless chicken thighs

∙10g (2 t) salt

∙200g (2 medium) red bell pepper, chopped

∙100g (~1 c) snow peas, halved on bias

∙75g (~5–6) serrano chiles

∙30g (1 med) shallot, rough chopped

∙30g (1/4c) ginger, chopped

∙30g (6 cloves) garlic, chopped

∙30g (~6") lemongrass, chopped

∙3g (1 t) cumin

∙3g (1 t) coriander

∙1g (½ t) turmeric

∙5g (1 t) salt

∙15g (1 T) shrimp paste (or sub 2 anchovy fillets)

∙10g (⅓ c) cilantro

∙Zest of 2 limes

∙50–75g (3–4 T) water

∙800g (2 13.5oz cans) full-fat coconut milk

∙30g (2 T) fish sauce

∙20g (1.5 T) brown sugar

∙As needed high smoke point oil

Instructions

1. Slice chicken into chunks, toss w/ 10g salt.

2. Prep peppers & snow peas into bite-sized pieces.

3. Blend chiles, shallot, ginger, lemongrass, spices, shrimp paste, cilantro, & lime zest. Add water to blend.

4. Heat wok over high, add oil, stir-fry peppers & peas w pinch salt, 2–3 min. Set aside.

5. Add oil, fry curry paste ~1 min.

6. Add coconut milk, simmer 1 min.

7. Add fish sauce, sugar, & chicken. Simmer 7–8 min over med-high, stirring often.

8. Add veggies back, simmer 1 more min.

9. Adjust seasoning w fish sauce, sugar, or salt. Serve w/ jasmine rice, cilantro & lime wedges.

Japanese Curry