Thai Green Curry with Chicken


This recipe stemmed from a curry craving on this cold winter night. Cue the culinary challenge. I have never made green curry, but my family of “judges” slurped this down and went for seconds. Bon Appetit.

  • 1 Cajun bell pepper coarsely chopped
  • 1 (3-inch) piece ginger, peeled
  • 2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
  • 2 tbsp of minced garlic
  • 1 tbsp fish sauce
  • 1 can coconut milk
  • 1 lid Herbn’ Farm Pike Place
  • 2 C cilantro leaves
  • 1 C basil leaves
  • 1 quarter of a bell pepper
  • 2 tbsp vegetable oil
  • 8 ounces rice stick noodles or linguine
  • 1/2 lime

Method: In a food processor, chop Cajun bell pepper, ginger, bell pepper, lemongrass, and garlic in a blender until smooth- this is your curry base. Heat oil in a large saucepan over medium-high heat. Transfer curry base to a pot and let simmer until fragrant. In same food processor (no need to clean), purée coconut milk, cilantro, basil, and fish sauce until smooth. Add herb puree to saucepan and bring to a boil. Reduce heat and let flavors meld. Cut chicken into chunks, season with Herbn’Farm NW, and add to curry. Simmer 15 minutes. Meanwhile, cook noodles according to package directions. Add noodles to curry and stir. Immediately remove from heat and squeeze in juice from lime. Top with basil leaves.

Processed with MOLDIV

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2 Responses to Thai Green Curry with Chicken

  1. Kally says:

    You are featuring one of my favorite food. Yummy!

    Liked by 1 person

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