Chestnut Free Thai Green Curry
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Learn more →Ingredients
4 servings
For the green curry paste
- 4 stalks lemongrass, tough outer layers removed, bottom 4 inches thinly sliced
- 1 tbsp fresh ginger, peeled and roughly chopped
- ½ cup scallion greens (green tops only), roughly chopped
- 2 fresh green chilies (such as serrano or thai green), roughly chopped
- ¼ cup fresh cilantro stems and leaves, roughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp lime zest
- 2 tbsp garlic-infused oil
For the curry
- 1 tbsp garlic-infused oil
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp maple syrup
- 1 medium zucchini, cut into half-moons
- 1 medium red bell pepper, seeded and sliced
- 4 fresh kaffir lime leaves, center rib removed and leaves thinly sliced (optional)
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- 4 cups cooked jasmine rice
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Combine the lemongrass, ginger, scallion greens, green chilies, cilantro, cumin, coriander, turmeric, lime zest, and 2 tbsp garlic-infused oil in a blender or food processor. Blend, scraping down the sides as needed, until a coarse, fragrant paste forms, about 1–2 minutes.
- 2
Heat 1 tbsp garlic-infused oil in a large skillet or wok over medium-high heat until shimmering. Add the curry paste and cook, stirring constantly, until the paste is fragrant and deepened in color, about 2–3 minutes.
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