- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
An aromatic curry paste made with lemongrass, Thai basil, and chiles forms the base of this comforting green curry chicken. Keep the heat at a gentle simmer and avoid boiling after adding the coconut milk to ensure a rich and creamy curry.
Ingredient:
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon white peppercorns
- 2 medium shallots, chopped (about 1/2 cup)
- 1/2 cup chopped fresh cilantro leaves and tender stems (from 1 bunch)
- 1/4 cup water, plus more if needed
- 1 (2-inch) piece fresh galangal (about 1 ounce), peeled and chopped (about 2 1/2 tablespoons)
- 2 (16-inch) stalks fresh lemongrass (about 4 ounces total), tender white inner bulbs only, thinly sliced (about 1/3 cup)
- 10 Thai basil leaves, chopped (about 2 tablespoons)
- 10 (2 1/2-inch) fresh green Thai chiles (about 1 ounce total), unseeded and stemmed
- 6 large garlic cloves
- 1 teaspoon lime zest grated lime zest (from 1 medium [3-ounce] lime)
- 1 teaspoon shrimp paste (such as Pantai)
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 4 to 5 Makrut lime leaves (about 1/16 ounce total), to taste, either whole or julienned
- 1/2 cup Green Curry Paste
- 1 (14-ounce) can coconut milk, well shaken and stirred
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or granulated sugar
- 2 pounds boneless skinless chicken breasts (3 to 4 chicken breasts), thinly sliced
- 1 large (9-ounce) zucchini, sliced into 1/4-inch half-moons (about 2 cups)
- 1/2 cup thinly sliced green bell pepper (from 1 medium [about 7-ounce] bell pepper)
- 1/2 cup loosely packed fresh Thai basil leaves (about 2/5 ounce), plus more for garnish
- Kosher salt, to taste
- Cooked white jasmine rice
