Unverified recipe
Ingredients, amounts, and steps not yet verified with original source recipe.
Ingredients
| 650 g | boneless skinless chicken thighs |
| 15 g | salt |
| 200 g | red bell pepper |
| 100 g | snow peas |
| 75 g | serrano chiles |
| 30 g | shallot |
| 30 g | ginger |
| 30 g | garlic |
| 30 g | lemongrass |
| 3 g | cumin |
| 3 g | coriander |
| 1 g | turmeric |
| 15 g | shrimp paste |
| 10 g | cilantro |
| 2 | limes |
| 65 g | water |
| high smoke point oil | |
| 800 g | full-fat coconut milk |
| 30 g | fish sauce |
| 20 g | brown sugar |
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Directions
- 1. Slice 650g boneless skinless chicken thighs into chunks, toss w/ 10g salt.
- 2. Prep 200g red bell pepper (chopped) & 100g snow peas (halved on bias) into bite-sized pieces.
- 3. Blend 75g serrano chiles, 30g shallot (rough chopped), 30g ginger (chopped), 30g garlic (chopped), 30g lemongrass (chopped), 3g cumin, 3g coriander, 1g turmeric, 5g salt, 15g shrimp paste, 10g cilantro, & zest of 2 limes. Add 65g water to blend.
- 4. Heat wok over high, add high smoke point oil, stir-fry peppers & peas w pinch salt, 2–3 min. Set aside.
- 5. Add oil, fry curry paste ~1 min.
- 6. Add 800g full-fat coconut milk, simmer 1 min.
- 7. Add 30g fish sauce, 20g brown sugar, & chicken. Simmer 7–8 min over med-high, stirring often.
- 8. Add veggies back, simmer 1 more min.
- 9. Adjust seasoning w fish sauce, sugar, or salt. Serve w/ jasmine rice, cilantro & lime wedges.