Thai Green Chicken Curry


Green Curry Paste

1/4 cup sliced green onions (about 8, just the white onion part)

1/4 cup seeded and sliced green chilies (about 4 chilies, I used serrano)

2 large cloves garlic, crushed

1 tablespoon fresh ginger root, peeled and grated with a ginger grater

1 tablespoon ground coriander seeds (you can grind the seeds in a coffee grinder)

1/2 teaspoon freshly ground Tellicherry peppercorns

1 teaspoon Fleur de Sel or sea salt

5 lime leaves, sliced

1/2 cup sliced lemon grass stalks (about 2)

2 loosely packed cups freshly sliced basil

1 cup tightly packed chopped cilantro

3 tablespoons olive oil

4 limes, zested and juiced



2 cups Jasmine Rice

3 cups water


Other Curry ingredients

4 chicken breasts, cut into bite size pieces

1 (14 fluid ounce) can coconut milk

1 tablespoon cornstarch

2 tablespoons water

1 teaspoon seasoning salt

Garlic salt to taste

Freshly ground pepper to taste

1.  Put all the green curry paste ingredients into a food processor. You can use a small processor 

     and do it in batches or you can do it all at once in a large processor. This will make about 1 1/2 

     cups paste. Freeze half the paste and place the rest in a large bowl and toss it with the raw

     chicken pieces so it can marinate for 30 minutes.

2.  Place the rice and water in a rice cooker and turn the cooker on. (That is the easiest part :).

3.  Take out a large sauté pan or a Wok and add a little oil to the pan. Fry all the marinated chicken at

     once. It won't really brown, but will cook fairly quickly.

4.  Add the coconut milk and cook a bit longer, 5 minutes or so. Mix the cornstarch and water and 

     add a bit of the hot coconut liquid to the cornstarch. Then, quickly stir it back into the pan. This 

     will give a nice thickened sauce. If you prefer the sauce to be a bit thinner, then you

     can omit the cornstarch. Taste the sauce and season with seasoning salt, garlic salt and pepper.

5.  Serve over hot rice and enjoy the exotic taste of this dish.

     I recommend spring rolls with a plum sauce for an appetizer. Making the green curry paste
     is really fun if you love to cook with fresh ingredients.

     Makes 4-6 servings.


* This recipe has been adapted for American cooks from a recipe by Jamie Oliver.