“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
Servings 4 servings
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.