This is an EXTREMELY hot Thai curry with homemade curry paste. All you people out there who're thinking 'hot? Yeah right, try it! Serve over Thai fragrant rice.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
746 Calories
Recipe Instructions
Step 1
Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it.
Step 2
Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes.
Step 3
Pour coconut milk and chicken stock into the saucepan with the chicken; mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add makrut lime leaves and simmer for 1 more minute.
Ingredients
1 tablespoon lemon juice
1 (14 ounce) can coconut milk
2 limes, zested and juiced
1 cup chicken broth
½ teaspoon sesame oil
1 pinch freshly ground black pepper
½ bunch fresh cilantro
2 tablespoons olive oil, or more as needed
2 fresh jalapeno peppers, seeded and chopped
2 makrut lime leaves
2 boneless chicken breasts, cubed
2 large shallots, peeled and quartered
10 Thai bird's eye chile peppers, seeded and chopped
