Nigel Slater, a host of PBS's Great Food, says, "The first recipe I cooked on television was this green curry. I presented it in a beautiful brass bowl I bought in Thailand. And I was so pleased with it. But my dishwasher, who is Thai, looked at it and said, 'Why did you put the food in that brass bowl? That's a bowl we use for bathing.'"
Slideshow: Amazing Chicken Recipes
4 stalks of fresh lemongrass, bottom 4 inches thinly sliced
6 jalapeños, seeded and coarsely chopped
3 garlic cloves, smashed
One 2-inch piece of peeled fresh ginger, thinly sliced
8 lime leaves or one-inch-wide strips of lime zest
1 tablespoon brined green peppercorns, drained
2 tablespoons Thai fish sauce
1 cup chopped cilantro
1/2 cup shredded basil
Steamed rice and lime wedges, for serving
How to Make It
Step 1 make the curry paste
In a food processor, combine all the ingredients and pulse to a paste.
Step 2 make the curry
In a large, heavy casserole, heat the peanut oil. Add half of the chicken and cook over high heat until browned all over, about 6 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken. Add the mushrooms to the casserole and cook over moderately high heat until softened and just beginning to brown, about 4 minutes. Add the coconut milk, stock, lime leaves, peppercorns, 1 tablespoon of the fish sauce, 1/2 cup of the cilantro, 1/4 cup of the basil and a heaping 1/4 cup of the curry paste. Bring to a boil and simmer over low heat for 10 minutes. Return the chicken and any accumulated juices to the casserole. Add 1 tablespoon of the curry paste and simmer for 5 minutes. (Reserve the remaining curry paste for another use.)
Step 3 make the curry
Just before serving, add the remaining 1 tablespoon fish sauce, 1/2 cup cilantro and 1/4 cup basil. Serve the chicken curry in deep bowls , with rice and lime wedges.
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