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Thai Chicken Curry
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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.