Thai Green Curry Chicken
Favorite Thai seasonings supply curry flavor and stand in for store-bought curry powder.
Makes: 6 servings Total time: 3 1/2 hours (low) or 2 1/2 hours (high)
| For the curry purée — | |
|---|---|
| 2 | stalks fresh lemon grass2 stalks |
| 2 | medium onions, coarsley chopped2 |
| 1 | cup chopped fresh cilantro1 cup |
| 1 | 2-inch knob fresh gingerroot, peeled and chopped (1/4 cup)1 2-inch |
| ¼ | cup fish sauce 1/4 cup |
| 2 | jalapeño peppers, stemmed, seeded, and chopped2 |
| 4 | cloves garlic4 |
| 1 | Tbsp. ground coriander1 Tbsp. |
| 2 | tsp. sugar2 tsp. |
| 1 | tsp. grated lime peel1 tsp. |
| 1 | can coconut milk or light coconut milk (14 oz.)1 can |
| For the chicken — | |
| 2 | Tbsp. vegetable oil2 Tbsp. |
| 12 | skinless chicken thighs 12 |
| (2 1/2–3 lb. total) | |
| 1 | red sweet pepper, cut into strips1 |
| Hot jasmine rice | |
| Snipped fresh basil | |
| Chopped peanuts | |
Remove outer layers from lemon grass, exposing inner purple stalk. Mince lower halves of stalks (you should have about 1⁄3 cup). Place minced lemon grass in food processor with onion, cilantro, gingerroot, fish sauce, jalapeño, garlic, coriander, sugar, and lime peel. Cover and purée. Transfer purée to a 4- to 6-quart slow cooker. Stir in coconut milk.
Heat oil in a sauté pan. Brown chicken pieces on all sides, half at a time, in hot oil. Add chicken pieces to slow cooker.
Cover and cook on low-heat setting about 3 hours or on high-heat setting for 1 1⁄2 to 2 hours. Stir in sweet pepper. Cover and cook on high heat setting 15 minutes more.
Serve chicken and sauce on rice; sprinkle basil and peanuts over each serving.
Nutrition Information
Per serving without rice: 403 cal; 20g total fat (7g sat); 157mg chol; 1094mg sodium; 14g carb; 2g fiber; 41g protein
To make the green curry sauce, purée Thai seasonings with fish sauce in a food processor.
Brown chicken to add color and flavor. Pieces should still be pink on the inside when added to the cooker.
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