Ingredients
For the Green Curry Paste:
- 2 serrano peppers, seeds removed
- 2 Anaheim peppers, seeds removed
- 1 shallot
- 1 lemongrass stalk, about 5 inches, after trimming, roughly chopped
- 1 (2-inch) knuckle ginger, chopped
- 1 teaspoon anchovy paste
- 1 tablespoon hot curry powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 tablespoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 tablespoons vegetable oil
For the Sauce:
- 1 tablespoon vegetable oil
- 3 tablespoons green curry paste
- 2 (14-ounce) cans coconut milk
- 2 small red bell peppers, sliced into 2 by 3/4-inch pieces
- 1 small poblano pepper, sliced into 2 by 3/4-inch pieces
- 2 small red onions, sliced in half rings
- 1/4 cup fresh lime juice
- 5 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch
- 1 pound boneless, skinless chicken breasts, sliced across grain into bite-sized pieces
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups jasmine rice, cooked
For the toppings:
- 1/2 pound bacon, cooked and crumbled
- 3 Roma tomatoes, seeds removed and diced
- 1 bunch green onions, thinly sliced
- 1/3 cup diced red bell pepper
- 2 eggs, hard-boiled and diced
- 1/3 cup raisins
- 1/2 cup dry roasted and salted peanuts
- 1/2 cup coconut, toasted
- 1 cup Spicy Pear Chutney, recipe follows
Description
Food Network Invites You To Try This Thai Green Curry Chicken Recipe From Guy's Big Bite .
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