Recipe - Green Curry Paste

10 Fresh small Serrano
or other hot green chili
peppers
3 Mediumsize shallots;
coarsely chopped
5 Garlic cloves
1 Piece fresh ginger root; (1
One half inch)
Shopped
1 Stalk fresh or dried lemon
grass
bottom part only, chopped
or
1 tablespoon Freshly grated lemon zest
2 teaspoon Freshly grated lime zest
1 teaspoon Fresh shrimp paste
or
One half teaspoon Anchovy paste
or
couple of anchovy
filets, oil
Packeddrained
2 teaspoon Ground coriander
2 teaspoon Freshly grated nutmeg
1 teaspoon Ground cumin
1 teaspoon Freshly ground black pepper
One half teaspoon Fennel seeds
1 teaspoon Salt
One half cup Chopped fresh cilantro
One fourth cup Peanut oil
One fourth cup Vegetable oil
6 Boned chicken breast halves
or 8 boned
Thighs
cut into bitesized
pieces
2 cup Coconut milk
3 tablespoon Fish sauce
or
1 tablespoon Soy sauce
Fresh cilantro

To make the curry paste, combine the chilies, shallots, garlic, ginger,
lemon grass or zest and lime zest in a food processor or blender and chop
until well mixed. Add the shrimp or anchovy paste, coriander, nutmeg,
cumin, black pepper, cloves, fennel, salt, and cilantro. Puree until well
blended. Add the oil, a little at a time, pureeing until smooth. Transfer
to an airtight container, top with a little peanut oil, and store in the
refrigerator. Makes about 1 cup; Keeps 34 weeks.

To make the chicken curry, heat 2 tablespoons vegetable oil in a skillet or
saucepan over medium heat, add the chicken, and saute until lightly
browned, about 2 minutes. Remove chicken with a slotted spoon and reserve.

Heat remaining 2 table spoons oil in the same pan, add about 1/4th cup
curry paste, or to taste, and cook 2 to 3 minutes. Stir in the coconut milk
and cook about 5 minutes. Add reserved chicken and the fish sauce. Reduce
heat to low and simmer until the chicken is tender, about 8 to 10 minutes
for breast meat or 1215 minutes for thigh meat. Just before serving, stir
in the cilantro leaves and heat briefly.

Serves 6 to 8 as part of a Thai dinner, or 4 as a main course.

GREEN CURRY, THAI STYLE

America has finally discovered the fiery cuisine of Thailand. Various Thai
curry pastes are available in cans at stores that specialize in Southeast
Asian foods. Freshly made paste has more exuberant flavor, however, so the
recipe includes directions for making your own curry paste.

The paste keeps well. It is a great addition to grill marinades, sauteed
dishes, pasta sauces, soups almost any dish you enjoy on the spicy side.
This recipe yields about four times the amount of paste you'll need for the
chicken curry.

Serve the curry with steamed rice, preferable the fragrant jasmine infused
rice of Thailand.

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