THAI GREEN CURRY CHICKEN
Steps:
- To make the Green Curry Paste: In a food processor, combine the peppers, shallot, lemon grass and fresh ginger, and pulse to roughly chop. Add in anchovy paste, spices and oil and puree to form a paste.
- In a large heavy pan over medium-high heat, add the oil and 3 tablespoons of the green curry paste. Stir rapidly for 1 minute, then slowly add the coconut milk. Stir for 2 minutes and bring to a boil. Add in the peppers and onions, then reduce heat and simmer for 3 minutes.
- In a large measuring cup, combine lime juice, fish sauce, brown sugar, and cornstarch. Slowly pour into simmering coconut mixture. Add in the chicken pieces and bring to a low boil. Simmer for 25 minutes, adjusting with additional curry powder, curry paste, and salt, if needed.
- To serve: Serve rice in individual bowls, top with curry, then garnish with your choice of toppings.
- Preheat oven to 400 degrees F.
- Add the pears and garlic cloves to a large bowl and drizzle with olive oil. Combine brown sugar, cinnamon, cloves, 1 teaspoon of the red pepper flakes, salt and lemon juice in a small bowl. Sprinkle over the pears and toss to evenly coat. Arrange pears cut side down on a baking sheet lined with parchment paper, and bake for 15 minutes in the preheated oven. Flip pears over and pour a little bit of the maple syrup into each divot where the core was removed. Bake for 15 to 20 minutes more, then remove to a cutting board and let cool. When cool enough to handle, peel and dice.
- While the pears are cooling, combine the remaining ingredients in a small nonreactive saucepan, and bring to a simmer over low heat. Remove from heat and cool slightly. Combine the pears and the sauce and refrigerate in a covered container for 24 hours, and up to 1 week.
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Veronica Essien
[email protected]This Thai green curry chicken is a must-try for any fan of Thai cuisine. The flavors are incredibly complex and well-balanced, with the perfect amount of heat. The chicken is cooked to perfection, and the vegetables are tender and crisp. I loved the
Hamza tanha
[email protected]Amazing recipe! The curry is flavorful and delicious.
William Lemus
[email protected]I've made this Thai green curry chicken several times now, and it's always a hit with my family and friends. The flavors are bold and complex, with the perfect amount of heat. The chicken is always cooked perfectly, and the vegetables are tender and
YT Kings
[email protected]This recipe is a keeper. So easy to make and so delicious.
Rana Naseer Khan
[email protected]This Thai green curry chicken is an absolute winner! The sauce is incredibly flavorful, with the perfect balance of heat, sweetness, and acidity. The chicken is cooked to perfection, and the vegetables are tender and crisp. I served it with jasmine r
tes
[email protected]Delicious and authentic Thai green curry. Love it!
Saeed Ali
[email protected]I'm not usually a fan of green curry, but this recipe changed my mind. The combination of green chilies, coconut milk, and herbs created a complex and delicious sauce that was both flavorful and not too spicy. The chicken was cooked perfectly, and th
Mahamed Bongura
[email protected]This recipe is a winner! So flavorful and easy to make.
Erica Sancez
[email protected]I've tried many Thai green curry recipes, but this one is by far the best. The instructions were clear and easy to follow, and the end result was a restaurant-quality dish. The curry was rich, creamy, and full of flavor, and the chicken was cooked pe
Amber Yates
[email protected]Amazing flavors! This curry is a taste sensation.
Hassan Sani
[email protected]This Thai green curry chicken was an absolute delight! The flavors were incredibly well-balanced, with the perfect blend of spicy, sweet, and savory. The chicken was cooked to perfection, tender and juicy, while the vegetables retained a slight crunc