Thai Chicken Curry

“If there’s one cuisine I could eat for the rest of my life it would be Thai food, and I’ve been blessed because my Thai sister-in-law Tula is a terrific cook,” says David Robertson, author of 2020 Shortlisted cookbook, Gather: A Dirty Apron Cookbook.  “You can make the green curry paste with a mortar and pestle or a modern-day food processor. Make it in advance and keep it in the freezer—and voilà, you have an instantly complex meal in no time at all.”

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Thai Chicken Curry

Course Main Course

Servings 4 servings

Author David Robertson, author of 2020 Shortlisted cookbook, Gather: A Dirty Apron Cookbook.

Ingredients

Green Curry Paste

• 8 green serrano chiles or jalapeños
• 6 kaffir lime leaves torn
• 2 cloves garlic
• 1 stalk lemongrass outer two layers discarded, finely chopped
• 1 shallot chopped
• 1 bunch cilantro leaves stems and roots
• 2 Tbsp chopped ginger
• 1 tsp peanut oil
• 1 tsp coriander seeds
• 1/2 tsp black peppercorns
• 1/4 tsp kosher salt
• grated zest of 1/2 lime

Thai Chicken Curry

• 8 skinless boneless chicken thighs, halved
• kosher salt and ground black pepper
• 2 Tbsp vegetable oil
• 1/4 c Green Curry Paste
• 3 c coconut milk
• 2 Tbsp light brown sugar
• 2 tsp fish sauce
• 2 kaffir lime leaves torn
• 1 c chopped long beans or green beans cut into 2-inch segments
• 1/2 c firmly packed Thai basil leaves divided

Stir-Fried Corn and Cashews

• 2 cobs corn
• 1 Tbsp vegetable oil
• 1/2 red onion sliced
• 1/2 red bell pepper seeded, deveined and cut into thin strips
• 1/4 c cashew nuts
• 1 green onion chopped
• 1 Tbsp soy sauce

Instructions

Green Curry Paste

• Combine all ingredients in a food processor and process into a thick paste. Transfer the paste to an airtight container. Leftover paste can be stored in the refrigerator for up to 3 weeks. (Makes 3/4 cup.)

Thai Chicken Curry

• Season chicken with salt and pepper.
• Heat oil in a saucepan over medium heat. Add curry paste and chicken and sauté for a minute. Pour in coconut milk, then add sugar, fish sauce and kaffir lime leaves and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes, until sauce starts to coat the chicken. Add beans and half the basil and cook, stirring occasionally, for 2 to 3 minutes, until the beans are tender and the chicken is cooked through. Cover and keep warm on low heat.

Stir-Fried Corn and Cashews

• Bring a large saucepan of salted water to a boil. Add corn and boil for 5 to 7 minutes. Cut kernels off the cobs.
• Heat oil in a frying pan over medium heat. Add corn, onions, bell peppers and cashews and sauté for 2 minutes. Reduce heat to medium-low, stir in soy sauce and add green onion. Cook for another 30 seconds.

Assembly:

• Serve curry in individual bowls or a large serving bowl. Top with corn and cashews and remaining basil leaves. Serve with rice.

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