Serves
6
Ready In:
30
Good For:
dinner
About This Recipe
By: Chef Laura Bonicelli
Kaffir lime leaves are the “secret ingredient” in this spicy green curry recipe. They are available at Asian food stores (if not fresh – frozen is fine). This recipe is featured in Week #5 of the #SilverLiningsCookingSeries.
Making spicy green curry with kaffir Lime leaves is simple and fast! To be truly authentic, you can make your green curry paste from scratch. It’s a simple process, but getting all of the ingredients can be a challenge. I found Asian food stores to be an excellent resource for the ingredients when I go that route – and they carry the best options for curry paste. From scratch or not, you’ll need Kaffir lime leaves. If they don’t have the leaves fresh, you usually can find them frozen or buy them dried. I buy them in bulk and keep them in my freezer, so I don’t have to go on a hunt to find them when I’m in the mood for making this dish. They run about $50 per pound, but even spending $5 will give you enough to make several dishes.
I wrote this recipe for chicken. Tofu is a great substitute if you’re looking for a vegetarian option. Usually, I buy extra-firm tofu, cube it, and bake it. Coat it with cooking spray and bake in a 425º F oven for 25 to 30 minutes, until golden brown.
Stir-frying the garlic, onions, and ginger with curry paste releases more flavor. It only takes a few seconds for the aroma to fill the kitchen.
I started making this dish with broccoli and cauliflower but quickly branched out from there. We love it with oyster mushrooms and peppers, in particular, but work with what you find at your market. You can stir-fry asparagus and ramps in the Spring and zucchini and peppers and squash in the Fall.
Step by Step Instructions
Thai Green Curry with Chicken, Broccoli, and Cauliflower
Ingredients
- 1/2 head broccoli or 4 cups combination of lightly-cooked vegetables
- 1/2 head cauliflower
- =====
- 2 chicken breasts cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon flour
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- 2 tablespoons peanut or canola oil divided
- 4 cloves garlic chopped
- 1 bunch green onions white and green parts chopped
- 1 inch gingerroot peeled and minced
- 4 tablespoons green curry paste
- 2 kaffir lime leaves minced
- 2 15- ounce cans coconut cream
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1/2 teaspoon red pepper flakes
- cilantro for garnish
Instructions
- Cut the broccoli tops into florets. Peel the stems of the broccoli and cut into 1" cubes. Core and cut the cauliflower into florets. Steam broccoli and cauliflower together in a steamer basket until crisp-tender. Do not overcook!
- Toss the chicken in the soy sauce and then the flour to coat evenly.
- Heat 1 tablespoon of oil in a wok or large skillet over high heat and stir fry the chicken breast until cooked through. Remove the chicken from the wok. Add another tablespoon of oil and stir fry the garlic, onions, and ginger root for 30 seconds and then stir in the curry paste and lime leaves. Return the chicken to the pan and combine with the curry mixture. Add in the coconut milk, fish sauce, soy sauce, and sugar. Stir until bubbling and add in the broccoli and cauliflower and red pepper flakes. Simmer and toss for 2 minutes to combine flavor.
- Serve over basmati rice and garnish with cilantro.
Video
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