Thai Lime Leaf Green Curry
This green curry is made with lime leaf as well as lime juice, the green curry paste is extremely aromatic and wonderful-tasting due to the lime leaves.
- Serves: 3 persons
- For the Curry Paste:
- 10to 12 makrut lime leaves
- 6cloves garlic
- 4green onions (sliced)
- 3tablespoons fish sauce
- 4tablespoons freshly-squeezed lime juice
- 3tablespoons soy sauce
- 1teaspoon dark soy sauce
- 2teaspoons brown sugar
- 3tablespoons coconut milk
- ½cup fresh basil
- ½to 1 teaspoon cayenne pepper (to taste)
- ½teaspoon shrimp paste (or 1/2 tablespoon additional fish sauce)
- For the Curry:
- 2tablespoons vegetable oil
- 2shallots (or 1/4 cup red onion, finely chopped)
- 2to 3 tablespoons sherry (or cooking sherry)
- 1to 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into bite-size pieces)
- 1red bell pepper (chopped into bite-size pieces)
- 1green or yellow bell pepper (chopped into bite-size pieces)
- ½can good quality coconut milk
- ½cup fresh basil
Step 1Gather the ingredients.
Step 2Start making the curry paste. Using scissors, snip the lime leaves into thin strips, discarding the stems and central veins.
Step 3Combine the leaf strips plus all the 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.
Step 4Warm a wok or large frying pan over medium-high heat. Add oil plus the shallots and stir-fry them until aromatic, about 1 minute.
Step 5Add the chicken and sherry. Stir-fry 2 to 3 minutes or until chicken is nearly cooked.
Step 6Add the peppers plus 3 tablespoons of the curry paste. Stir-fry 2 to 3 more minutes or until peppers have softened (but are still crisp).
Step 7Reduce heat to medium. Add the remaining paste plus the coconut milk, stirring well to mix.
Step 8Gently simmer a few minutes while you taste-test and adjust the flavorings. If the curry is too strong-tasting or if you would prefer more sauce, add another few tablespoons of coconut milk (or up to 1/4 can more). If it is too salty, add more fresh lime juice. If it is too sour for your taste, add a little more sugar. If not salty enough, add more fish sauce.
Step 9Scoop 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 .