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CURRY CHICKEN - Thai Curry Chicken
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Green Curry Chicken •F&W •STAFF-FAVORITE Nigel Slater, a host of PBS's Great Food, says, "The first recipe I cooked on television was this green curry. I presented it in a beautiful brass bowl I bought in Thailand. And I was so pleased with it. But my dishwasher, who is Thai, looked at it and said, 'Why did you put the food in that brass bowl? That's a bowl we use for bathing.'" | |
| CURRY PASTE | |
| 4 stalks | fresh lemongrass, bottom 4 inches thinly sliced |
| 6 | jalapeños, seeded and coarsely chopped |
| 3 | garlic cloves, smashed |
| One 2-inch | peeled fresh ginger, thinly sliced |
| 2 | shallots, thinly sliced |
| 1/4 cup | chopped cilantro |
| 1 teaspoon | minced lime zest |
| 1 teaspoon | ground cumin |
| 1 teaspoon | ground coriander |
| 1/2 teaspoon | freshly ground pepper |
| 1 tablespoon | Thai fish sauce |
| 1 tablespoon | fresh lime juice |
| CURRY | |
| 3 tablespoons | peanut oil |
| 1 1/2 pounds | skinless, boneless chicken thighs, cut into 1/2-inch-wide strips |
| 1/2 pound | shiitake mushrooms, stemmed, caps quartered |
| One 14-ounce can | coconut milk |
| 2 cups | chicken stock or low-sodium broth |
| 8 lime leaves or one-inch-wide strips of lime zest | |
| 1 tablespoon | brined green peppercorns, drained |
| 2 tablespoons | Thai fish sauce |
| 1 cup | chopped cilantro |
| 1/2 cup | shredded basil |
Steamed rice and lime wedges, for serving
In a food processor, combine all the ingredients and pulse to a paste.
In a large, heavy casserole, heat the peanut oil. Add half of the chicken and cook over high heat until browned all over, about 6 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken and cook over high heat until browned all over, about 6 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken. Add the mushrooms to the casserole and cook over moderately high heat until softened and just beginning to brown, about 4 minutes. Add the coconut milk, stock, lime leaves, peppercorns, 2 tablespoon of the fish sauce, 1/2 cup of the cilantro, 1/4 cup of the basil and a heaping 1/4 cup of the curry paste. Bring to a boil and simmer over low heat for 10 minutes. Return the chicken and any accumulated juices to the casserole. Add 1 tablespoon of the curry paste and simmer for 5 minutes. (Reserve the remaining curry paste for another use.)
Just before serving, add the remaining 1 tablespoon fish sauce, 1/2 cup cilantro and 1/4 cup basil. Serve the chicken curry in deep bowls , with rice and lime wedges.
SUGGESTED PAIRING
Off-dry (or lightly sweet) wines, such as Rieslings and Gewürztraminers, are often good accompaniments to spicy curries like this one. However, for Slater's lime-and-lemongrass-inflected chicken dish, a citrusy Sauvignon Blanc makes a better match.
FROM GRILLING
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