Green curry coconut chicken with Jasmine rice

Dinners
Written By ANNA Test Kitchen

A curry so delicious you’ll never order Thai in again. Make your own curry paste, the ingredient list is long but the process is fast and easy, and so worth it.

Ingredients

2 tablespoons canola oil

3 (5-ounce) boneless, skinless chicken breasts, sliced

½ cup green curry paste (see recipe below)

1 cup canned coconut milk

Salt and pepper, to taste

1⁄2 cup fresh basil or Thai basil, chopped

Green curry paste

8 small fresh bird chiles or Thai chiles

1 tablespoon minced frozen galangal

4 pieces kaffir lime leaves, soaked and chopped

1 cup fresh holy basil or Thai basil

2 stalks lemon grass (bottom third only)

3 cloves garlic, minced

1 medium onion, finely chopped

1⁄4 cup chopped coriander root

2 tablespoons whole coriander seed

1⁄2 cup canola oil

Preparation

To make pate, place all ingredients except oil in food processor and pulse to smooth paste, scraping sides of bowl with spatula. Turn on processor and add oil in slow, steady stream. Transfer mixture to glass jar. Mixture can be refrigerated for up to one week. Makes 1 cup.

Heat oil in wok over high heat. Add chicken and cook 3 to 4 minutes, or until slightly pink. Add curry paste and cook 2 minutes. Stir in coconut milk and cook 7 to 8 minutes or until sauce thickens. Season with salt and pepper and stir in basil leaves. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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