Mr. Cyclist made this all on his own. I just stood by saying, “looks good”, and then washing dishes. After all, he is the one who has been studying different curry-making videos and recipes. I am no expert, but he is becoming one. I was thoroughly impressed. So, here is his spicy and tasty recipe:
Spicy Green Curry Recipe
Makes about 6 servings.
Spices for the curry paste:
- 1 Tbsp. Whole coriander
- 1 tsp. Ground cumin
- 1 tsp. Ground turmeric
- 1-1 1/2 Tbsp. Minced/Crushed garlic
- 1 tsp. White or black pepper
- 3 Tbsp. Fresh ginger, minced
- 1 whole bunch of fresh cilantro
- 3 Serrano peppers
- 3 Jalapeno peppers
- 1/4 cup red onion, chopped
- 6-8 keffir lime leaves
- 2-3 tsp. anchovy paste
For the remainder of the curry:
- 2 Tbsp. olive oil or canola oil
- 23 oz. can coconut milk
- 1 lb. chicken tenderloins or breast, sliced into cube-like chunks (it is easiest to slice when chicken is still partially frozen)
- 1 Tbsp. sugar (palm sugar preferred), to taste
- 3 Tbsp. fish sauce, to taste at the end
- About 10 fresh basil leaves
- Pinch of salt
For the vegetables:
- 1-2 cups peppers, any color you like
- 1 small can bamboo shoots, water drained
- 14 oz. can baby corn, water drained
- 1 cup onions, sliced
*Note: All of these ingredients are approximated because Mr. Cyclist never measures anything–he just adds what looks right and what tastes right.
- Take all of the ingredients for the curry paste and put them into a food processor, and process until a paste-like consistency forms. Meanwhile, in a large saute pan, heat the oil over medium-high heat.
- Add the curry paste ingredients to the pan, and toast until they absorb the oil. Meanwhile, in a medium saucepan or saute pan, heat the coconut milk to thicken slightly.
- Add some of the coconut milk to the curry paste slowly as if you are making a roux. Continue adding the coconut milk in small amounts until you have added of it. Stir continuously, and add the 1 Tbsp. sugar to the mixture.
- In the same pan you used for the coconut milk, you can add 1 Tbsp. oil and cook the chicken in that pan briefly to just cook the outsides of the meat.
- Add the chicken to the curry mixture to continue cooking the chicken all the way through. Simmer for about 5-7 minutes.
- Add the vegetables to the curry and continue to simmer another 2-3 minutes.
- Add the fish sauce, pinch of salt, and fresh basil to taste. Check near the end to see how it tastes, and you can add a few more ingredients to tweak if you need to.
This is a more labor intensive dish mainly because of all the ingredients needed. But, it tastes amazing, and is worth it. You could make it ahead of time, and reheat during the week. The curry tastes very similar and better than a few other green curry dishes I have had at Thai restaurants.
Curry Health Benefits:
- The turmeric in many curry recipes may help prevent Alzheimer’s and Dementia, but you have to eat the curry at least 2 times per week. But, research has shown that it can help even reverse some damage that has been occurring in the brain.
- Anti-inflammatory, and detoxifying.
- Coconut milk is high calorie, but has quite a few health benefits as well. Even though the saturated fat content is high, coconut milk can help our body improve fat metabolism, and is not known to increase risk of heart disease. Excellent source of iron which is good for those with anemia. Excellent source of magnesium and manganese which is good to maintain balanced blood sugar.
- The spiciness of curry can help release endorphin’s and can also be an aphrodisiac.
- Like I mentioned, curry has a unique depth of flavor, and research has shown this intense amount of flavor can lead you to crave more intensely flavorful foods.
Many don’t think of curry as a dish that is good for weight control, but it is! Curry will satisfy you with a smaller portion due to the fiber, satisfying fat in the coconut milk, and the spices and heat will increase fullness more quickly.