An easy, satisfying curry with homemade green curry paste, coconut milk, and fresh lime.
Few dishes are as satisfying as a freshly made green curry.
Makrut lime leaves will likely be the trickiest ingredient to find.
Elizabeth Stark
They lend a ton of citrusy pop to the curry paste.
They are available in many specialty stores mixed in with the fresh spices that are sold in clamshells.
For ease, this recipe uses skinless, boneless chicken thighs.
Elizabeth Stark
Refrigerate or freeze the extra for another meal.
Refrigerator: Store tightly sealed for up to 3 days.
Freezer: Store in a freezer-safe zip-top bag or container for up to 3 months.
Elizabeth Stark
Defrost in the refrigerator.
Set aside to cool, and then grind with a mortar and pestle or in a spice grinder.
Scrape down sides, then process continuously until the mixture is smooth.
Elizabeth Stark
Spoon into a container with a lid and refrigerate until needed.
Salt the chicken on both sides, then slice across the grain into 1/2-inch thick strips.
Set a large skillet over high heat.
Elizabeth Stark
Add the coconut oil, and then chicken.
Sear until golden on all sides, about 5 minutes total.
(It’s fine if the chicken is not totally cooked through at this point.)
Transfer the chicken to a plate.
Lower the heat to medium high.
Add shallot and cook for 1 minute.
Stir in 2 heaping tablespoons of the green curry paste and cook 1 minute more.
Add 1/4 cup of the coconut milk, stirring well to scrape up any brown bits.
Then add remaining coconut milk and bring mixture to a gentle boil.
Add chicken pieces, sliced peppers, and green beans.
Reduce the heat to medium-low and cook at a gentle simmer for 20 minutes.
At the end of cook time, stir in cilantro and basil.
Garnish with fresh basil leaves and a lime wedge.
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