Thai Green Curry With Chicken Recipe

Name: Thai Green Curry With Chicken Recipe
Yield: 3 servings
Ingredients: Boneless, Skinless Chicken Thighs; Boneless, Skinless Chicken Breast; Canned Coconut Milk; Fresh Makrut Lime Leaf; Lime Zest; Red Bell Pepper; Whole Zucchini; Fresh Basil; Coconut Oil; Vegetable Oil; Thai Chile; Jalapeño Pepper; Diced Shallot; Diced Red Onion; Garlic Clove; 2in Galangal Knob; 2in Knob Fresh Ginger Root; Lemongrass Stalk; Lemongrass Paste; Ground Coriander; Ground Cumin; Thai Shrimp Paste; Chopped Cilantro; Ground White Pepper; Fish Sauce; Brown Sugar; Fresh Lime Juice; Bottled Lime Juice

The Spruce Eats

Serves: 3 Save

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