Recipe credit to Brian Lagerstrom. YouTube link here: https://youtu.be/NSlqxrq6ca0?si=HtGsZpCCnzlGatW3
THAI GREEN CURRY
∙650g (1.5 lb) boneless skinless chicken thighs
∙10g (2 t) salt
∙200g (2 medium) red bell pepper, chopped
∙100g (~1 c) snow peas, halved on bias
∙75g (~5–6) serrano chiles
∙30g (1 med) shallot, rough chopped
∙30g (1/4c) ginger, chopped
∙30g (6 cloves) garlic, chopped
∙30g (~6") lemongrass, chopped
∙3g (1 t) cumin
∙3g (1 t) coriander
∙1g (½ t) turmeric
∙5g (1 t) salt
∙15g (1 T) shrimp paste (or sub 2 anchovy fillets)
∙10g (⅓ c) cilantro
∙Zest of 2 limes
∙50–75g (3–4 T) water
∙800g (2 13.5oz cans) full-fat coconut milk
∙30g (2 T) fish sauce
∙20g (1.5 T) brown sugar
∙As needed high smoke point oil
Instructions
1. Slice chicken into chunks, toss w/ 10g salt.
2. Prep peppers & snow peas into bite-sized pieces.
3. Blend chiles, shallot, ginger, lemongrass, spices, shrimp paste, cilantro, & lime zest. Add water to blend.
4. Heat wok over high, add oil, stir-fry peppers & peas w pinch salt, 2–3 min. Set aside.
5. Add oil, fry curry paste ~1 min.
6. Add coconut milk, simmer 1 min.
7. Add fish sauce, sugar, & chicken. Simmer 7–8 min over med-high, stirring often.
8. Add veggies back, simmer 1 more min.
9. Adjust seasoning w fish sauce, sugar, or salt. Serve w/ jasmine rice, cilantro & lime wedges.
by tanner_why2