Video:Green Curry Chickenwith John Mitzewich
A home version of the spicy Thai classic, this green chicken curry recipe is both delicious and easy to make in your own kitchen. See how to make basic green curry, and swap in your favorite veggies and ingredients.See Transcript
Transcript:Green Curry ChickenHi, I'm Chef John Mitzewich for About.com. Today I'm going to show you how to make a green curry chicken. This is the easy home version. Let's get started.
Green Curry Paste IngredientsWe're going to take these ingredients and make a green curry paste
- 2 jalepeno and 2 Serrano peppers, with the seeds removed (this is the really spicy part)
- 1 green bell pepper
- 2 tbsp minced ginger
- 3 cloves garlic
- 1/3 cup minced lemongrass - You'll find this in the larger super markets. Cut in several pieces and run your knife though to peel off some of the outer layers, which are tough and fibrous. Chop the inside parts, there will be more than enough in one of these stalks.
- 1 tsp grated lime zest
- 1/4 onion, diced
- 1/2 bunch cilantro, chopped
- 2 tsp ground coriander
- 1 tsp cumin
- 1/4 cup fish sauce, the secret ingredient - you'll find that in the Asian section
Green Curry Vegetables and ChickenWe also need a can of regular coconut milk. And then the veggies we're going to throw in later:
- 2 cubed zucchini
- 1 cup sugar snap peas
- 1 green bell pepper
- 1/2 bunch Thai or regular basil
Heat the Green Curry PasteIn a heavy pot, or Dutch oven (or wok), on med-high heat, we're going to cook about 1 cup of the green curry paste. That's going to evaporate some of the liquid. We're going to go about 5 minutes. Add 1/2 the can of coconut milk, and when that comes to a boil add the chicken, 1/2 cup of chicken stock, and boil for 5 minutes.
Cook the Green Chicken CurryAdd 1 tsp soy sauce, the other half of the coconut milk, and let that simmer another couple of minutes. Add 1 tbsp lime juice, and then in go the veggies. The peppers and zucchini go first - those get a 3 minute head-start.
Now, here's where we're going to add more green curry paste to taste. I'm going to add 1/4 cup for me, and you can add more or less depending on hot spicy you want it. If you have extra you can freeze it.
To finish, add the basil and sugar snap peas. The peas only take about 30 seconds to cook. They are already very tender and we just want them to turn green. And our green chicken curry is done.