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.

No additional tips available.

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

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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.

Nigel Slater'S Green Curry Chicken

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