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Thai Green Curry With Chicken Recipe
Ingredients (21)
- 1.5 lbs./0.7 kilogram chicken thigh (or breast boneless, cut into chunks)
- 1 can coconut milk
- 4 makrut lime leaves (or substitute 1 teaspoon grated lime zest)
- 1 bell pepper (red, seeded and cut into chunks)
- 1 zucchini (sliced lengthwise several times, then cut into chunks)
- 1 handful basil (fresh, generous)
- 2 tablespoon coconut oil (or other vegetable oil)
- For the Green Curry Paste:
- 4 Thai chilies (small green, or substitute 1 to 2 jalapeño peppers)
- 1/4 cup shallot (or purple onion, diced)
- 4 garlic cloves (minced)
- 1 piece galangal (or ginger, thumb-size grated)
- 1 stalk fresh minced lemongrass (fresh, or 3 tablespoons frozen or bottled prepared lemongrass)
- 1/2 teaspoon coriander (ground)
- 1/2 teaspoon cumin (ground)
- 3/4 to 1 teaspoon shrimp paste
- 1 cup coriander (chopped loose fresh or cilantro leaves and stems)
- 1/2 teaspoon white pepper (white ground)
- 3 tablespoons fish sauce
- 1 teaspoon brown sugar
- 2 tablespoon lime juice
Directions
Learn how to make this recipe at The Spruce Eats