Curry

Inspired by the Thai curries I enjoyed growing up, this recipe is a personal classic I’ve refined over years. It combines bright aromatics and robust sauces for a deeply flavorful finish.

Ingredients

• 2 lbs chicken thigh

• 2 red bell peppers

• 2 green bell peppers

• 2 tbsp red curry paste

• 2 tbsp green curry paste

• 1 inch fresh ginger

• 1 bunch green onion

• 1 tbsp Chinese five spice

• 2 cans coconut cream

• 2 limes, zested

• 1/4 cup soy sauce

• 1/8 cup oyster sauce

• 1 package crimini or white button mushrooms

• 10 leaves basil (preferably Thai or holy basil)

• 1 heaping spoon peanut butter

• OPTIONAL:

  • 2-3 sprigs lemongrass

  • 1 tbsp Sichuan pepper (red and green prickly ash)

Directions

1. Cut the mushrooms in halves and quarters. Set aside in a bowl. Slice bell peppers into half-inch strips, then cut into bite-sized pieces. If using lemongrass, lightly crush the stalks using the side of a knife; set aside. Cut ginger into strips. Slice green onions into inch-long pieces.

2. Cut chicken thighs into bite-sized pieces (½- to 1-inch wide). Set aside in a separate bowl.

3. Heat a large pot or wok over high heat. Add just enough oil to coat the surface (sesame oil preferred). Add ginger and green onion; stir until fragrant.

4. Add chicken pieces to the pot. Toss until the chicken is just cooked on the outside.

5. Add red and green curry paste to the chicken; stir until every piece is coated. Add bell peppers and continue stirring for several minutes.

6. Add both cans of coconut cream, making sure it covers the chicken and peppers. Add Chinese five spice and lime zest, then squeeze in the lime juice. Allow to come to a boil.

7. Add soy sauce and oyster sauce. Stir to incorporate, then add mushrooms. If using lemongrass and/or Sichuan pepper, add now. Stir occasionally and cook for another 10 minutes.

8. Reduce heat. Add peanut butter and mix well, stirring constantly until well combined.

9. Roll the basil leaves into a tight tube and slice thinly. Remove curry from heat; stir in the sliced basil.

10. Serve with rice or your preferred rice alternative.