Ingredients
2
2 servings
- •2 large shallots, peeled and quartered
- •10 Thai bird's eye chile peppers, seeded and chopped
- •2 fresh jalapeno peppers, seeded and chopped
- •0.5 bunch fresh cilantro
- •0.5 bunch fresh basil
- •2 cloves garlic, peeled and halved
- •1 (1 1/2 inch) piece fresh ginger root, peeled and sliced
- •2 limes, zested and juiced
- •1 tablespoon lemon juice
- •0.5 teaspoon sesame oil
- •1 pinch freshly ground black pepper
- •2 tablespoons olive oil, or more as needed
- •2 boneless chicken breasts, cubed
- •1 (14 ounce) can coconut milk
- •1 cup chicken broth
- •2 makrut lime leaves
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 2 servings
- Calories: 746
- Carbohydrate: 30g
- Fat: 60g
- Fiber: 6g
- Protein: 32g
- Sugar: 6g
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