Thai Green Curry With Chicken Recipe

Ingredients (21)

• 1.5 lbs./0.7 kilogram chicken thigh (or breast boneless, cut into chunks)
• 1 can coconut milk
• 4 makrut lime leaves (or substitute 1 teaspoon grated lime zest)
• 1 bell pepper (red, seeded and cut into chunks)
• 1 zucchini (sliced lengthwise several times, then cut into chunks)
• 1 handful basil (fresh, generous)
• 2 tablespoon coconut oil (or other vegetable oil)
• For the Green Curry Paste:
• 4 Thai chilies (small green, or substitute 1 to 2 jalapeño peppers)
• 1/4 cup shallot (or purple onion, diced)
• 4 garlic cloves (minced)
• 1 piece galangal (or ginger, thumb-size grated)
• 1 stalk fresh minced lemongrass  (fresh, or 3 tablespoons frozen or bottled prepared lemongrass)
• 1/2 teaspoon coriander (ground)
• 1/2 teaspoon cumin (ground)
• 3/4 to 1 teaspoon shrimp paste
• 1 cup coriander (chopped loose fresh or cilantro leaves and stems)
• 1/2 teaspoon white pepper (white ground)
• 3 tablespoons fish sauce
• 1 teaspoon brown sugar
• 2 tablespoon lime juice