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Very Spicy Thai Green Chicken Curry
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Spicy Thai chicken curry with customizable homemade paste.
Ingredients:
  • 2 large shallots, peeled and quartered
  • 10 Thai bird's eye chile peppers, seeded and chopped
  • 2 fresh jalapeno peppers, seeded and chopped
  • 0.5 bunch fresh cilantro
  • 0.5 bunch fresh basil
  • 2 cloves garlic, peeled and halved
  • 1 (1 1/2 inch) piece fresh ginger root, peeled and sliced
  • 2 limes, zested and juiced
  • 1 tablespoon lemon juice
  • 0.5 teaspoon sesame oil
  • 1 pinch freshly ground black pepper
  • 2 tablespoons olive oil, or more as needed
  • 2 boneless chicken breasts, cubed
  • 1 (14 ounce) can coconut milk
  • 1 cup chicken broth
  • 2 makrut lime leaves
Instructions:
  • In a food processor, blend shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper until a thick paste forms, adding olive oil gradually until desired consistency is reached.
  • In a heavy saucepan over medium heat, heat 1 teaspoon of olive oil. Sauté the curry paste, stirring constantly, until softened and fragrant, for about 5 minutes. Add the chicken and cook until it's sealed on all sides, around 5 minutes.
  • Combine coconut milk, chicken stock, and chicken in a saucepan. Stir well and simmer over low heat until the liquid thickens to coat the back of a spoon, about 20-30 minutes. Add makrut lime leaves and simmer for another minute.

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