A Curry Retrospective: Thai Green Curry Chicken
The heart and soul of this curry is a vibrant green paste made with garlic, ginger root, shallots, lemongrass, jalapeno peppers, Asian fish sauce, peanut oil, cumin, coriander, and a heaping double handful of fresh cilantro, stems and all, whirred to fine puree in my food processor. From there, it’s a simple stew of chicken, onions, jalapeno peppers, chicken stock, and coconut milk, simmered for most of an hour on the stove. C’est fantastique!
Here is a link to the Recipe and Photo on ThingsAsian.