---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=NSlqxrq6ca0
hero: https://bsteph.imgix.net/thai-green-curry.jpg
tags: [entree, thai]
draft: true
---

# THAI GREEN CURRY

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.