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Thai Green Curry

Name: Thai Green Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: For the green curry paste:; 2 teaspoons cumin seeds, lightly toasted; 2 teaspoons coriander seeds, lightly toasted; 2 medium mild green chiles, seeded and chopped; 1 medium shallot, chopped; (3-inch) piece ginger, peeled and chopped; 2 cloves garlic; Zest of 1 lime; 4 freshmakrut lime leaves, torn; 1 (5-inch) piece lemongrass, pale yellow portion only, chopped; 1 bunch cilantro stems (reserve the leaves for the curry); 1 teaspoon fish sauce; For the chicken curry:; 1 pound boneless, skinless chicken thighs; 1/2 teaspoon kosher salt; 1 tablespoon coconut oil; 1 shallot, thinly sliced; 1 (13.5-ounce) can whole coconut milk, shaken; 1 medium bell pepper, cut into strips (or use a mix of colors as I did here); 1/2 pound green beans, ends trimmed; 1/4 cup chopped Thai basil leaves, plus whole leaves for garnish; 1/4 cup chopped cilantro leaves; 4 large lime wedges, to serve; Cooked white or brown rice, to serve, optional

Prep 20m

Cook 30m

Total 50m

This aromatic Thai green curry features a homemade paste with toasted cumin and coriander seeds, green chiles, ginger, and lime. Simmered with coconut milk, chicken, bell pepper, and green beans, it's finished with Thai basil and cilantro. Serve with rice and lime wedges for a vibrant, flavorful meal.