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Recipes

31

Aug
2019

In Recipes

By Jin

Thai Green Curry with Shishito Peppers

On 31, Aug 2019 | In Recipes | By Jin

Adapted by Guilaine Boyce

Yields 4 servings | Prep time: 30 min | Cook time: 20 min | Total time: 50 min

INGREDIENTS

Spice Paste

  • 2 serrano chilli peppers, coarsely chopped
  • 3 green bird’s eye chilli
  • 3 shallots or 1 large onion, coarsely chopped
  • 6 cloves garlic
  • 1 bunch of cilantro, coarsely chopped (including stems) ≈ 1 cup
  • 2 stalks lemongrass (slice bottom third into rings)
  • 2-inch ginger root (grated)
  • 1 tbsp fish sauce
  • 1 tsp freshly ground black peppercorns
  • 2 tbsp water
  • 3 tbsp sesame oil
  • 2 tbsp freshly ground coriander
  • 2 tsp freshly ground cumin

Chicken Curry

  • 1 tbsp coconut oil
  • 4 skinless certified organic chicken breasts cut into bite-sized pieces
  • 2 400mL cans coconut milk
  • Zest of 1 large organic lime
  • 1 tbsp fish sauce
  • 1 tsp Himalayan or sea salt
  • 2 japanese eggplants (cut into small pieces)
  • 1 ½ cups shisito peppers

Garnish (optional)

  • 1/2 cup fresh chopped cilantro
  • 1/2 cup roasted cashews, roughly chopped
  • 1 serrano chilli pepper, thinly sliced crosswise
  • Lime wedges

INSTRUCTIONS

  1. Blend all the spice paste ingredients until a smooth paste is achieved.
  2. Heat coconut oil in a large pot at medium heat and stir fry the spice paste, with frequent stirring, for about 5 minutes or until fragrant.
  3. Add the chicken breast and stir until the chicken turns opaque (about 3 minutes).
  4. Add the coconut milk to the curry paste and chicken in pot.
  5. Add the lime zest, fish sauce and salt to the pot. When the curry comes to a boil, reduce heat and add the eggplants and shishito peppers.  Cover, and let the curry simmer for 13 minutes.

Garnish with fresh cilantro, sliced chilli pepper and serve with rice and lime wedges.

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