Very Spicy Thai Green Chicken Curry recipe

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Ingredients

2 large shallots, peeled and quartered
10 Thai bird's eye chile peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and chopped
½ bunch fresh cilantro
½ 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
½ 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

Nutrition Info

746.3 calories
carbohydrate: 30 g
cholesterol: 67.6 mg
fat: 60.1 g
fiber: 6.4 g
protein: 32.1 g
saturatedFat: 39.9 g
servingSize: -
sodium: 682.9 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 servings

Recipe Note

This is an EXTREMELY hot Thai curry with homemade curry paste. All you people out there who're thinking 'hot? Yeah right, try it! Serve over Thai fragrant rice.

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