Green Curry Chicken (gaeng keow waan)

Ingredients

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ¾ cup or 420g

• Curry paste

  50g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Chicken thigh

  Broilers or fryers, meat only, raw

  454g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Bamboo shoots

  Canned, drained solids

  1 ½ cup or 197g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Red bell pepper

  Sweet, raw

  ¼ medium or 30g

• Kaffir Lime Leaves

  Thai Taste

  2 tbsp or 30g

Directions

1. Reduce 3/4 cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn't separate after it has reduced until very thick, it's okay, just proceed with the recipe).
2. Add curry paste and saute, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk.
3. Add chicken thigh and stir to mix with the paste. (See below if using chicken breast).
4. Add kaffir lime leaves, chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 Tbsp fish sauce. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.
5. Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
6. Taste and add more fish sauce and/or sugar as needed.
7. Stir in Thai basil and spur chilies or bell peppers.
8. Serve with jasmine rice
9. If using chicken breast:
10. After sauteing the curry paste, add kaffir lime leaves, coconut milk, chicken stock, palm sugar and 1 Tbsp fish sauce; bring to a boil over high heat.
11. Add chicken breast and cook until chicken is about 70% done, about a minute. Add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
12. Taste and add more fish sauce and/or sugar as needed.
13. Stir in Thai basil and spur chilies or bell peppers.
14. Serve with jasmine rice.
15. For the Curry Paste
16. Toast coriander seeds by adding them to a dry saute pan and stir constantly over medium-high heat until the seeds are aromatic and slightly darkened, about 4 minutes. Cool on a plate. Repeat with the cumin seeds.
17. Using a mortar and pestle, grind toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove from mortar and set aside.
18. Cut at least 8 green Thai chilies in half horizontally and, with a paring knife, scrape off and discard the seeds and pith, then finely chop along with the remaining chilies. Note: The seeds and pith are removed from some of the chilies to tone down the heat, you can remove seeds from all of the green chilies if you wish to tone it down even more
19. Add chopped chilies and salt to a heavy-duty mortar and pestle; pound into a fine paste. If the mixture feels too wet at any point, add some of the ground spices to absorb the liquid.
20. Add basil leaves; pound into a fine paste.
21. Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.
22. Add shallots, garlic, and any remaining ground spices; pound into a fine paste.
23. Add shrimp paste and pound to mix.
24. Recipe by: Pailin Chongchitnant (source: https://hot-thai-kitchen.com/green-curry-new-2/#tasty-recipes-6636-jump-target)