Chicken with Green Curry Paste

from The Whole Chile Pepper Book
by Dave DeWitt and Nancy Gerlach

Green Curry Paste

Thai curry pastes are simple to prepare, can be made ahead of time, and can be refrigerated or frozen. This green curry, known as krung kaeng keo wan, is the hottest of these pastes, but the heat can be adjusted by reducing the number of chiles.

Heat Scale: 8
Yield: 1 cup

10 Serrano or Jalapeno chiles, stems removed
2 tablespoons chopped garlic
¼ cup chopped shallots, or substitute ¼ cup chopped scallions, including the greens
1 tablespoon finely chopped fresh ginger
¼ cup chopped fresh cilantro
2 teaspoons whole coriander seeds
2 teaspoons whole caraway seeds
1 teaspoon whole black peppercorns
1 teaspoon ground cumin
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
2 teaspoons grated lemon rind
3 to 4 tablespoons vegetable oil

Puree the chiles, garlic, shallots, ginger, and cilantro in 1 tablespoon of the oil until it is a smooth paste.

Grind the seeds and peppercorns and add to the paste.

Add the remaining ingredients and puree to a thick paste, adding more oil if necessary

Chicken

Appearances can be deceiving-this is not chicken in pesto sauce! This recipe combines the Thai's love of both chiles and herbs. Served over rice, this dish is a classic example of a kaeng curry.

Heat Scale: 6
Serves: 4

4 Serrano or Jalapeno chiles, stems removed, thinly sliced
1 cup Green Curry Past
1 tablespoon fish sauce (nam pla or nuoc nam) available in Asian markets
1 1/2 cups unsweetened coconut milk
1 1/2 pounds chicken, skin removed, cut in 1-inch strips
1 tablespoon sugar
2 tablespoons lemon juice
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint

Heat the curry paste and the fish sauce in one half of the coconut milk. Add the chicken and cook until just tender. Remove the chicken and keep warm.

Stir in the chiles, sugar, lemon juice, and remaining coconut milk. Bring to a boil, reduce the heat, and simmer for 10 minutes until the sauce is creamy and thickened.

Return the chicken and add the basil. Cook for an additional 5 minutes or until thoroughly heated.

Serving Suggestions: Serve with Korean Radish and Chile Salad and steamed white rice.

© 1990 by Dave DeWitt and Nancy Gerlach