Jump to Thai Green Chili with Chicken
Jamie calls his recipe a “Curry”. I’ve left out a signature
“Curry” spice – turmeric - so I call mine a “Chili”. Changed name aside, it’s a
good example of how to create a great recipe by combining many highly
flavored ingredients and then enriching them with coconut milk for a
super-savory, creamy sauce.
I didn’t want to call it Thai GREEN CHICKEN Chili, because I don’t find the word GREEN in front of the word CHICKEN
particularly appetizing, so I just added "With Chicken"…
Anyhoo, I like to brown the chicken separately in a big sauté pan, while I attend to other parts of the recipe. I ultimately cook it in a saucepan, because I want to keep as much of that yummy sauce as possible, so I don’t want it boiling away in a big wide pan. These are the steps:
- Brown the chicken in a large sauté pan.
- Remove the chicken to a large saucepan.
- Soften onions in the sauté pan with all those nice browned chicken bits.
- Whirl up the green sauce in a food processor or blender.
Pour the sauce over the cooked onions in the sauté pan and
then add the whole thing to the chicken in the saucepan.
Also, the chicken is fabulous in this dish, but not crucial, so you could totally stir fry a whole host of vegetables – snow peas, mushrooms, carrots, squash, peppers and onions to name a few – and simmer them in the sauce for a bit and you’d have a great dinner.
Thai Green Chicken Chili (serves 3 - 4)
Season the chicken thighs with kosher salt. Heat olive oil in large sauté pan over medium high heat. Cook for 3 or 4 minutes on both sides until lightly browned. Remove chicken to large saucepan.
To the same sauté pan (don’t wipe it out), add sliced onion with
a big pinch of Kosher salt and cook on medium high until you hear a sizzle.
Turn down heat to low. Cover (even if your lid is smaller than your pan, it’s
fine.) and cook for 10 minutes until completely soft, stiffing occasionally.
Meanwhile, add jalapeños, cilantro, basil, scallions, ginger, garlic, lime zest, lime juice and salt to blender. Blend to chop roughly. Add one can of stirred coconut milk. Blend until smooth.
- By the way, click here for Jamie’s AMAZING method for having fresh chilies always available. -