- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Sweet, sticky coconut rice colored and flavored with green herbs pairs with this creamy Thai chicken curry from chef Nok Suntaranon. The foundation of the curry is a vibrant from-scratch curry paste — the same one used at Kalaya in Philadelphia. Making your own curry paste requires a little sourcing, but the resulting flavor is well worth the effort. The curry paste freezes well for future batches.
Ingredient:
- ⅓ cup trimmed and thinly sliced lemongrass (from 2 large stalks)
- ⅓ cup thinly sliced shallot (from 1 large [1 1/2-ounce] shallot)
- ¼ cup plus 2 tablespoons crushed red pepper (about 1 1/2 ounces)
- ¼ cup peeled and thinly sliced fresh turmeric root (from 1/3 cup whole turmeric)
- 2 tablespoons paprika
- 1 ½ tablespoons black pepper
- 1 ½ tablespoons ground white pepper
- 1 tablespoon peeled and thinly sliced fresh galangal
- ½ tablespoon ground turmeric
- 8 garlic cloves
- 5 makrut lime leaves
- 3 to 4 fresh red Thai chiles
- ¾ cup water, divided
- 2 cups packed fresh cilantro leaves and stems (from 1 [2 1/2-ounce] bunch, trimmed)
- ⅔ cup coconut milk (from 1 [14-ounce] can, well shaken and stirred)
- ½ cup chopped pandan leaves (about 1 ounce) or chopped fresh cilantro
- ¼ cup granulated sugar
- 1 ½ teaspoons kosher salt
- 1 ½ cups uncooked jasmine white rice
- 1 ½ cups water
- ¼ cup sliced shallot (from 1 large [1 1/2-ounce] shallot)
- 3 garlic cloves, finely chopped (about 1 tablespoon)
- 2 tablespoons palm sugar
- 1 tablespoon shrimp paste
- 1 (13 1/2-ounce) can coconut cream, divided
- 2 pounds boneless, skinless chicken thighs (about 8 thighs), cut into 1- to 2-inch pieces
- 1 (14-ounce) can coconut milk, well shaken and stirred
- ¼ cup fish sauce
- 1 teaspoon kosher salt
- 2 cups packed fresh basil leaves, plus more for garnish
- 3 makrut lime leaves, plus more for garnish
- 2 fresh green long hot peppers (about 2 1/2 ounces) (such as cowhorn hot peppers), sliced (about 1 cup)
