Ingredients Chicken Green Curry Chicken 5.0 (1) Add your rating & review 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 By Nigel Slater Nigel Slater Nigel Slater, food journalist and author of 18 bestselling cookbooks and two autobiographies. Food & Wine's Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 1 hrs Total Time: 1 hrs 15 mins Yield: 6 Ingredients Curry Paste 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 2 shallots, thinly sliced 1/4 cup chopped cilantro 1 teaspoon minced lime zest 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon freshly ground pepper 1 tablespoon Thai fish sauce 1 tablespoon fresh lime juice Curry 3 tablespoons peanut oil Curry 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips Curry 1/2 pound shiitake mushrooms, stemmed, caps quartered Curry One 14-ounce can coconut milk Curry 2 cups chicken stock or low-sodium broth Curry 8 lime leaves or one-inch-wide strips of lime zest Curry 1 tablespoon brined green peppercorns, drained Curry 2 tablespoons Thai fish sauce Curry 1 cup chopped cilantro Curry 1/2 cup shredded basil Curry Steamed rice and lime wedges, for serving Directions make the curry paste In a food processor, combine all the ingredients and pulse to a paste. 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.) 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. Suggested Pairing Off-dry (or lightly sweet) wines, such as Rieslings and Gewürztraminers, are often good accompaniments to spicy curries like this one. However, for Slater's lime-and-lemongrass-inflected chicken dish, a citrusy Sauvignon Blanc makes a better match. Rate it Print