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Chicken Green Curry ~ Thailand


3 pieces dried Laos (Ka), chopped or teaspoon Laos powder
1 teaspoon dried lesser ginger (Krachai), or 1 teaspoon powdered lesser ginger
1 teaspoon caraway seeds or 1 teaspoon ground caraway
12 black peppercorns or 1 1/2 teaspoons ground black pepper
4 whole cloves or 1/4 teaspoon ground cloves
1 whole nutmeg pod or 1 teaspoon ground nutmeg
2 stalks lemon grass, minced
2 tablespoons coriander roots, chopped
2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
1 teaspoon lime zest, mince, or 1/2 teaspoon dried Kaffir lime rind, soak in hot water
until soft, then mince
8 whole green Serrano chilies, stemmed, and minced
1 teaspoon shrimp paste (Kapee)
1 teaspoon salt
4 tablespoons vegetable oil

Place the whole, dries spices (Laos, lesser ginger, coriander, caraway, peppercorns, cloves and nutmeg) in a mortar and pound or grind to a smooth, somewhat stringy, powder. (Or if you'd like to use a spice grinder, because of its size this will require repeated steps.) Omit this step if ground spices are used. Empty the powder into a food processor; if not available, continue with the mortar and pestle. Add the remaining ingredients, including oil, and process or pound to a smooth, even paste.

[The green curries are the hottest in the Thai spectrum of spiciness. To achieve this color and incendiary hotness, there is an extraordinarily large portion of whole, fresh, green chilies (with seeds) included in the paste. Adjust the amounts of chilies to suit your own spice-heat tolerance and that of your guests. The paste will keep for at least 1 month in an airtight container in your refrigerator.]


2 1/2 to 3 pounds frying chicken, boned, skinned and cut into small chunks
2 cups "Thick" coconut milk
2 tablespoons fish sauce (Nam Pla)
3 pieces dried Laos (Ka)
3 tablespoons green curry paste
2 cups "Thin" coconut milk
1/2 cup fresh sweet basil leaves (1 tablespoon dried may be substituted)
6 to 8 young citrus leaves
1/3 cup green peas (optional)
6 green Serrano chilies

In a wok, boil together the chicken, "Thick" coconut mile, fish sauce and Laos until the meat is tender. Remove the chicken to a plate with a slotted spoon and continue boiling until the milk thickens and becomes oily. Add the curry paste and continue cooking, stiffing to help mix the paste, for a few more minutes. Return the chicken to the wok when the mixture is smooth and the paste has released its aroma. Pour in the "Thin" coconut milk and return to the boil. Reduce heat and simmer for 5 to 10 minutes. Add the basil and citrus leaves, peas, and chilies. Increase heat and boil again for 5 minutes. Serve over rice.

1 comment:

Claudio said...

I will definitely try this recipe, I love cooking… Although as a Mexican… I love Mexican food the most, especially tacos… If any given day you need help with a Mexican recipe, just let me know Ill be glad to share my secret tortilla recipe 

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