very spicy thai green chicken curry

very spicy thai green chicken curry
  • 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.

07/21/2019
very spicy thai green chicken curry, recipe PT15M PT1H 5 455 calories

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