A great version to make at home…
- 2 to 3 dried chilies, soaked in warm water until soft and seeds removed
- 1 inch galangal, grated
- 3 to 4 stalks lemongrass, grated
- 3 cloves garlic
- 2 small shallots
- 2 tablespoons cilantro stems
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ¼ cup peanuts
- 1 teaspoon shrimp paste
- 1 teaspoon salt
Roast the coriander seeds, cumin seeds and peanuts in a small frying pan till aromatic, about 2 to 3 minutes. Take out and grind in a spice grinder. Add to a mortar and pestle. Add the soft red chilies to the spices in the mortar and pestle.
Add the grated galanga, lemongrass, cilantro stems, garlic and shallots to a small food processor and process till smooth. Add the mixture to the mortar and pestle. Add the shrimp paste to the whole mixture and pound the paste till incorporated together and relatively smooth. Add the salt and keep aside.
- 1 can low-fat coconut milk
- 3 to 4 kaffir lime leaves, sliced thin
- 1 ½ pounds chicken breast, sliced thin on a bias
- 1 cup haricot verts (green beans), cut into 1 inch pieces
- 1 teaspoon palm sugar
- 2 tablespoons fish sauce
- Juice and zest of one lime
- ½ cup basil, shredded
Heat a saucepan on medium heat and add the curry paste. Add ¼ cup of coconut milk and sauté on medium heat while stirring constantly. Make sure the milk does not burn. Keep adding as the liquid evaporates and more is needed. This should take about 4 to 5 minutes. Add the beans and bring to a boil and cook for a minutes. Add the chicken and bring to a boil. Simmer and add the lime leaves, palm sugar, fish sauce, juice and zest of the lime. Mix well and check for seasonings. Turn off as soon as the chicken is cooked through. Garnish with basil and serve with rice.