A blast from the Asian-tropics

March 15, 2008, midnight | By Lucas Alvarado-Farrar | 16 years, 1 month ago

Delicious coconut pepper infusion hails from Thailand

A grand-mouth-zinging-tastilicious-exotic combination of flavors, Green thai curry chicken has it all. While it may be a prolonged experience in the kitchen, the soothing coconut milk and spicy pepper mixture will be well worth the wait. Cook up some rice to enjoy under the curry and you have a miraculous dish and a half. This dish will leave the buttons popping from your pants as you gobble down your plate and your neighbors'.

Green thai curry chicken
Prep time is about 30 minutes. Makes about 3 servings.

- 1 measuring cup and spoons
- assorted spoons
- 1 cutting board
- 1 knife
- 1 Wok or large sauce pan

- 1/4 cup vegetable oil
- 3 whole boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup Green Curry Paste (see below)
- 2 cups coconut milk
- 3 tablespoons fish sauce
- 1/4 cup (or to taste) chopped cilantro leaves
- steamed white rice


1. Heat 2 tablespoons of vegetable oil in a large sauté pan or wok over medium.
2. Add the chicken and sauté until lightly browned on all sides. Remove the chicken and set aside.
3. Add the remaining vegetable oil to the sauté pan. Stir in the curry paste and cook for 2 to 3 minutes.
4. Add the coconut milk and continue to cook for 5 minutes.
5. Add the reserved chicken and fish sauce.
6. Reduce heat and simmer until chicken is tender, 15 to 20 minutes. Stir in the cilantro.
7. Serve with steamed rice
8. Enjoy!

Green curry paste
Prep time is about 40 minutes. Makes about 2 servings.

- 1 food processor
- 1 measuring cup and spoons
- 1 cutting board
- 1 knife

- 10 green Serrano chilies
- 5 cloves garlic
- 3 shallots, coarsely chopped
- 1 (1.5-inch) piece gingerroot, peeled and chopped
- 1 stalk lemongrass, tough outer leaves removed, inner tender portion chopped
- 2 teaspoons grated lime zest
- 1/2 teaspoon shrimp paste
- 2 teaspoons ground coriander
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 cup cilantro
- 1/4 cup vegetable oil


1. Place the first 6 ingredients in a food processor and process until well mixed.
2. Add the remaining ingredients, except the vegetable oil, and process until smooth.
3. Slowly add the oil until a thick paste is formed. May be refrigerated up to four weeks.
4. Enjoy!

Lucas Alvarado-Farrar. Lucas is half Honduran and half American, but all Mexican. He is a New York native and naturally a fan of the Bronx Bombers. Lucas is a senior in CAP, plays soccer and runs track, and likes pretty much any sports activity. He is fond … More »

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