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1
To make the Green Curry Paste: In a food processor, combine the peppers, shallot, lemon grass and fresh ginger, and pulse to roughly chop.
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2
Add in anchovy paste, spices and oil and puree to form a paste.
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3
In a large heavy pan over medium-high heat, add the oil and 3 tablespoons of the green curry paste.
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4
Stir rapidly for 1 minute, then slowly add the coconut milk.
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5
Stir for 2 minutes and bring to a boil.
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6
Add in the peppers and onions, then reduce heat and simmer for 3 minutes.
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7
In a large measuring cup, combine lime juice, fish sauce, brown sugar, and cornstarch.
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8
Slowly pour into simmering coconut mixture.
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9
Add in the chicken pieces and bring to a low boil.
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10
Simmer for 25 minutes, adjusting with additional curry powder, curry paste, and salt, if needed.
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11
To serve: Serve rice in individual bowls, top with curry, then garnish with your choice of toppings.
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12
Spicy Pear Chutney:
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13
Preheat oven to 400 degrees F.
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14
Add the pears and garlic cloves to a large bowl and drizzle with olive oil.
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15
Combine brown sugar, cinnamon, cloves, 1 teaspoon of the red pepper flakes, salt and lemon juice in a small bowl .Sprinkle over the pears and toss to evenly coat.
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16
Arrange pears cut side down on a baking sheet lined with parchment paper, and bake for 15 minutes in the preheated oven.
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17
Flip pears over and pour a little bit of the maple syrup into each divot where the core was removed.
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18
Bake for 15 to 20 minutes more, then remove to a cutting board and let cool.
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19
When cool enough to handle, peel and dice.
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20
While the pears are cooling, combine the remaining ingredients in a small nonreactive saucepan, and bring to a simmer over low heat.
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21
Remove from heat and cool slightly.
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22
Combine the pears and the sauce and refrigerate in a covered container for 24 hours, and up to 1 week.
