Recipe: Thai Green Curry Chicken

The heart and soul of this vibrant green curry is a paste is made with garlic, ginger root, shallots, lemongrass, jalapeno peppers, Asian fish sauce, peanut oil, cumin, coriander, and a heaping double handful of fresh cilantro, stems and all, whirred to fine puree in a food processor. From there, it's a simple stew of chicken, onions, jalapeno peppers, chicken stock, and coconut milk, simmered for most of an hour on the stove. Fantastic!

Green Curry Paste

2 stalks lemongrass, trimmed
2 green jalapeno chilies, trimmed and sliced
1 small bunch cilantro (about ½ cup)
1 knob ginger root, peeled and chopped (about 2 tablespoons
4 cloves garlic, peeled and chopped
2 shallots, trimmed and chopped
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon nam pla (Asian fish sauce)
2 tablespoons peanut oil
Water as needed

Combine all ingredients except water in the bowl of a food processor. Puree mixture to a fine paste, adding water a little at a time as needed for thorough blending and uniform consistency.

Green Curry Chicken

1 tablespoon peanut oil
2 pounds boneless chicken breasts or thighs
1 small onion, peeled and thinly sliced
2 jalapeno peppers, deseeded and thinly sliced
Green Curry Paste
1 can coconut milk
1 cup chicken stock

Heat oil in a large kettle or wok. Add chicken, onion, and jalapenos and stir-fry until lightly browned. Add curry paste and stir thoroughly to mix. Stir in coconut milk and chicken stock. Bring to a simmer, reduce heat and continue simmering, stirring occasionally, for about 40 minutes, until chicken is tender and sauce is thickened. Serve with steamed rice. Serves 4.