Very Spicy Thai Green Chicken Curry Recipe

Name: Very Spicy Thai Green Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large shallots, peeled and quartered; 10 Thai bird's eye chile peppers, seeded and chopped; 2 fresh jalapeno peppers, seeded and chopped; 1/2 bunch fresh cilantro; 1/2 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; 1/2 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 kaffir lime leaves

Servings: persons

2 large shallots, peeled and quartered
10 Thai bird's eye chile peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and chopped
1/2 bunch fresh cilantro
1/2 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
1/2 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 kaffir lime leaves

1
Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it.
2
Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes.
3
Pour coconut milk and chicken stock into the saucepan with the chicken; mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add kaffir lime leaves and simmer for 1 more minute.

428

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 16 ingredients. The key ingredients include: 2 large shallots, peeled and quartered, 10 Thai bird's eye chile peppers, seeded and chopped, 2 fresh jalapeno peppers, seeded and chopped, 1/2 bunch fresh cilantro, and more.

Yes, Very Spicy Thai Green Chicken Curry 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.

Very Spicy Thai Green Chicken Curry

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