Rating: 5 stars
2 Ratings
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  • 5 star values: 2
  • 2 Ratings

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 

Nigel Slater
March 2007

Gallery

© Quentin Bacon

Recipe Summary

active:
1 hr
total:
1 hr 15 mins
Yield:
6
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Ingredients

Curry Paste
Curry
Curry
Curry
Curry
Curry
Curry
Curry
Curry
Curry
Curry
Curry

Directions

make the curry paste
  • In a food processor, combine all the ingredients and pulse to a paste.

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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.

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