Green Chicken Curry with Coconut Milk
| Yield: | 4 Servings |
| Categories: | Chicken |
| 10 | Green chilies, thinly sliced | |
| 1 | ts | Shrimp paste |
| 2 | tb | Lemon grass |
| 2 | Pieces galanga root | |
| 1 | ts | Lime zest |
| 12 | c | Cilantro leaves |
| 6 | Shallots | |
| 6 | Garlic cloves | |
| 1/2 | ts | Salt |
| 1 | ts | Cinnamon |
| 2 | Cilantro roots | |
| 5 | tb | Vegetable oil |
| 8 | Chicken thighs, boned | |
| 1 | c | Water |
| 1 | ts | Tamarind concentrate |
| 2 | tb | Thai fermented fish sauce |
| 4 | tb | Cornstarch |
| 1/2 | c | Coconut milk |
| 4 | Tomatoes, chopped | |
| Fresh coriander |
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