Nigel Slater'S Green Curry Chicken Recipe

Name: Nigel Slater'S Green Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CURRY PASTE; 4 stalks lemongrass, bottom four inches thinly sliced; 6 jalapenos, seeded and coarsely chopped; 3 garlic cloves chopped; One 2 inch piece of ginger, thinly sliced; 2 shallots thinly sliced; 1/4 cup chopped cilantro; 1 teaspoon lime zest; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon pepper; 1 tablespoon Thai fish sauce; 1 tablespoon lime juice; CURRY; three tablespoons peanut oil; 1 1/2 pounds boneless chicken thighs, thinly sliced; 1/2 pound shiitake mushrooms, stemmed and sliced; One 14 ounce can coconut milk; 2 cups chicken broth; 8 lime leaves or a few one inch wide strips of lime zest; 1 tablespoon brined green peppercorns; 2 tablespoons Thai fish sauce; 1 cup chopped cilantro; 1/2 cup shredded basil; Rice and lime wedges for serving

Servings: persons

CURRY PASTE
4 stalks lemongrass, bottom four inches thinly sliced
6 jalapenos, seeded and coarsely chopped
3 garlic cloves chopped
One 2 inch piece of ginger, thinly sliced
2 shallots thinly sliced
1/4 cup chopped cilantro
1 teaspoon lime zest
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon pepper
1 tablespoon Thai fish sauce
1 tablespoon lime juice
CURRY
three tablespoons peanut oil
1 1/2 pounds boneless chicken thighs, thinly sliced
1/2 pound shiitake mushrooms, stemmed and sliced
One 14 ounce can coconut milk
2 cups chicken broth
8 lime leaves or a few one inch wide strips of lime zest
1 tablespoon brined green peppercorns
2 tablespoons Thai fish sauce
1 cup chopped cilantro
1/2 cup shredded basil
Rice and lime wedges for serving

1
1. To make the curry paste, combine all ingredients in food processor and pulses as paste. Set aside. I have also used a can of Thai Green curry paste in a pinch.
2
2. To make the curry, heat peanut oil in a large heavy casserole. Add half the chicken, and cook over high heat about 6 minutes until nicely browned. Set aside and cook remaining half.
3
3. Add mushrooms and cook over medium heat until softened, about four minutes. Add coconut milk, stock, lime leaves, peppercorns, one tablespoon Thai fish sauce, 1/2 cup of cilantro, 1/4 cup of basil and 1/4 cup of curry paste.
4
4. Bring to a boil, then simmer at low for ten minutes.
5
5. Return chicken and juices to pan, add 1 more tablespoon of curry paste and simmer another five minutes.
6
6. Just before serving add 1 tablespoon
7
Thai fish sauce, 1/2 cup cilantro and remaining basil.
8
7. Serve the curry in deep bowls with rice and lime wedges.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: CURRY PASTE, 4 stalks lemongrass, bottom four inches thinly sliced, 6 jalapenos, seeded and coarsely chopped, 3 garlic cloves chopped, and more.

Yes, Nigel Slater'S Green Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nigel Slater'S Green Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions