Eosinophilic Esophagitis Friendly Thai Green Curry

Total time45 min

Prep time20 min

Cook time25 min

Eosinophilic Esophagitis Friendly Thai Green Curry

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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
McCormick Gourmet Organic Ground Coriander, 1.25 oz Morton & Bassett Ground Coriander Badia® Ground Coriander 1.75 oz Spicely Organic Coriander Ground, 1 each Frontier® Organic Ground Coriander Seed
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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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