This Thai spin on classic green curry recipe is exquisitely Thai in taste, flavor, and texture. Made with lime leaf as well as lime juice, the curry paste is extremely aromatic and dark green in color. It is similar to classic Thai green curry, but also slightly different owing to the prominant flavor of the lime leaves. Kaffir lime leaves can be purchased at any Asian store (if not fresh, check the freezer section), and you'll be needing lots of them for this wonderful recipe. ENJOY!
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: Serves 2 to 3
- CURRY PASTE:
- 10 to 12 kaffir lime leaves (purchased fresh or frozen at an Asian store)
- 6 cloves garlic
- 4 green (spring) onions, sliced
- 3 Tbsp. fish sauce (available in tall bottles at Asian stores)
- 4 Tbsp. freshly-squeezed lime juice
- 3 Tbsp. soy sauce
- 1 tsp. dark soy sauce
- 2 tsp. brown sugar
- 3 Tbsp. coconut milk
- 1/2 cup fresh basil
- 1 fresh red chili, OR 1/2 to 1 tsp. cayenne pepper (to taste)
- 1/2 tsp. shrimp paste (available by the jar at Asian stores)
- CURRY INGREDIENTS:
- 2 Tbsp. vegetable oil
- 2 shallots OR 1/4 cup red onion, finely chopped
- 2 to 3 Tbsp. sherry OR cooking sherry
- 1 to 1.5 lbs. boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 red bell pepper, chopped into bite-size pieces
- 1 green or yellow bell pepper, chopped into bite-size pieces
- 1/2 can good-quality coconut milk
- 1/2 cup fresh basil
- Make the curry paste: Using scissors, snip the lime leaves into thin strips, discarding the stems and central veins. (Note that there are no substitutions for lime leaves in this recipe). Combine these strips plus all remaining paste ingredients in a mini food chopper (or a food processor which can mince finely). Process until well blended to create an aromatic dark green Thai curry paste.
- Warm a wok or large frying pan over medium-high heat. Add oil plus the shallots and stir-fry 1 minute.
- Add the chicken, plus sherry. Stir-fry 2-3 minutes, or until chicken is nearly cooked.
- Add the peppers plus 3 Tbsp. of the curry paste. Stir-fry 2-3 more minutes, or until peppers have softened (but are still crisp).
- Reduce heat to medium. Add the remaining paste plus 1/2 can coconut milk, stirring well to mix.
- Gently simmer a few minutes while you taste-test and adjust the flavorings. If the curry is too strong-tasting OR if you'd prefer more sauce, add another few Tbsp. coconut milk (or up to 1/4 can more). If it's too salty, add more fresh lime juice. If too sour for your taste, add a little more sugar. If not salty enough, add more fish sauce.
- Scoop the curry into a serving bowl, or portion out onto individual plates. Top with generous amounts of fresh basil (either whole leaves, if small, or chopped up if the leaves are large). Serve with Thai jasmine rice, and ENJOY!