Curry is one of those kind of foods that is so damn good at a restaurant but when you make it at home, it’s just not the same. At least for me. This green curry recipe is probably the closest I’ve come to that “WOW” flavor I’ve been craving. It’s really good.
I admit I haven’t done curry it’s due diligence and figured out how to really make it by diving deep into research and figuring out just the right way to blend flavors… But I feel that this is a good start. I’ve graduated from using those jars of curry simmer sauce you buy at Target to now creating my own flavor-packed curry.
After making this recipe, I’ve come to realize that a lot of ingredients go into curry, much more than I imagined. The flavor of all the ingredients blend together so well to create a unique flavor of it’s own. This green curry tastes super fresh and has just a slight spicy aftertaste. Here’s a secret: (don’t tell my husband) He hates cilantro and I didn’t tell him that there’s a ton of cilantro in this meal… did he notice? Nope! 😀
Green Chicken Curry
Makes 4 servings
Adapted from tablespoon.com
For the curry sauce:
- Handful of fresh basil (about 10 large leaves)
- 1 bunch of cilantro
- 1 bunch of green onions (both green and white parts)
- 6 cloves garlic
- 5 stalks of lemongrass
- 3-4 inches of fresh ginger, peeled
- 5 medium green chilies, seeds removed (I used Anaheim peppers)
- 1 tablespoon of coriander
- 1 tablespoon of cumin
- Zest from 3 limes
- 1/4 cup of olive oil
- 1 (14 ounce) can coconut milk
- Salt to taste
For the rest:
- 2 boneless, skinless chicken breasts
- 1 cup mushrooms
- 1 red bell pepper
- Cooked rice, for serving
Tools needed: A food processor, 1 deep non-stick skillet, 1 regular skillet, a sharp knife, a small grater for zesting and kitchen scissors for cutting up the chicken.
Prepare your rice in advance or start cooking it at the beginning of preparing this recipe.
Prep all the veggies: Remove the outside layers of the lemongrass and chop it into small rounds, remove the skin from the garlic and the ginger, zest the limes, slice the ginger into thin pieces and chop the chilies into chunks, making sure to remove the seeds.
Throw everything into a food processor (basil, cilantro, green onions, garlic, lemongrass, ginger, chilies, lime zest) along with the coriander, cumin, 1/4 cup olive oil and a dash of salt. Blend it until it’s really smooth, stopping to scrape the sides of the bowl when needed.
Cut up the chicken breast into small-ish chunks. Slice the red pepper into 1-inch strips and chop the mushrooms into quarters.
In your regular skillet, heat about 1 tablespoon of olive oil and saute the chicken and bell pepper.
Meanwhile, in your deep skillet, heat about a tablespoon of olive oil and add the pureed curry paste. Stir often and cook for about 10 minutes. Then stir in the coconut milk. If you want the sauce thinner, feel free to add a little bit of water.
Once the chicken is just about cooked, add the chicken and veggies to the deep skillet with the curry sauce. Stir and simmer everything for 10 minutes. Add the mushrooms, stir it again and simmer for another 10 minutes.
Squeeze lime juice from one of your zested limes over the top. Serve the curry over a bowl of rice and enjoy the awesome flavor!