- 1
- 60 mins
Ingredients
- 10 basil sprigs
- 1 bunch cilantro (with stems and roots if you can find them)
- 1 tablespoon coriander
- 1 tablespoon cumin
- 6 cloves garlic
- 3 thumbs ginger
- 1 bunch scallions (green and white parts)
- 3 limes of lime zest
- 5 stalks lemongrass
- 5 Thai green chiles
- Salt
- Olive oil
- Fish sauce
- 3/4 pound boneless skinless chicken thighs, chopped
- 4 ounces mushrooms, sliced
- 3 ears corn, kernels removed (or frozen)
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 (14 ounce) can coconut milk
- Water
- Fish sauce
- Lime juice
- Brown rice, for serving
Preparation
Step 1
1
To make the paste: Prep the paste ingredients and make sure to cut them all into manageable-sized pieces. Take the skins off the garlic and ginger and slice the ginger against the grain so you don’t end up with long stringy ginger in the paste. Remove the rough outside layers from the lemongrass and slice the tender middles into thin rounds. Once everything is ready you can pile it all into the blender with a splash of fish sauce, pinch of salt, and about 1/4 cup of vegetable oil.
2
Blend it really well until smooth.
3
In a hot pan, heat some oil and add the paste. Cook stirring often for about 10 minutes. You will notice the oil separating from the paste.
4
Stir in the coconut milk. Depending on how much paste you had (it will vary with the size of the ingredients) you may need to add some water to thin out your sauce a little.
5
Stir in the chicken and bell pepper. Allow to simmer for 15 minutes, then stir in the corn, mushroom, and zucchini. Simmer another 15 minutes. Add more water as needed for desired thickness.
6
Serve with the rice.