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All-Natural Peanut Butter NOT Healthy?
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I have another great 5 star restaurant secret recipe for you to try.
Today’s recipe comes from Novo Restaurant in San Luis Obispo, California. Novo is a beautiful creek-side restaurant that makes a delicious Thai green chicken curry.
This soup-like curry recipe is wonderfully rich and flavorful. Serve it with white rice and flat bread on the side.
Also note, this recipe calls for Laos powder which is also known as ground galangal root. This spice is similar to ginger root and is used in many Thai and Indonesian recipes. You can find this spice at a Thai market or you can purchase it online here.
Enjoy!
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New 5 Star Secret Recipe
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Thai green curry paste:
2 Serrano chiles, seeded
1/2 onion
1/4 bunch cilantro
Rind of 1/4 lemon
1 teaspoon black pepper
1 tablespoon chopped garlic
3/4 teaspoon salt
Scant 2 teaspoons ground coriander
Heaping 1 teaspoon ground cumin
Heaping 1 teaspoon Laos powder (aka ground galangal)
Heaping 1 teaspoon turmeric
1/4 cup canola oil
Coarsely chop the chiles, onion, cilantro and lemon rind, and place them in a blender. Add the black pepper, garlic, salt, coriander, cumin, Laos powder and turmeric.
With the blender running, slowly add the canola oil to make a paste. This makes a generous cup of curry paste, more than is needed for the remainder of the recipe. The paste can be frozen, then thawed as needed to be used in recipes.
Thai green chicken curry:
2 (14-ounce) cans coconut milk
1/2 cup Thai green curry paste, more if desired
2 stalks lemon grass, cut into about 2-inch pieces and smashed (with a mallet or the heel of a knife)
2 tablespoons fish sauce
1 1/2 teaspoons salt
2 1/2 pounds chicken thigh meat (from 4 to 5 pounds whole thighs)
2 jalapeños, seeded and chopped
1/2 bunch fresh cilantro, chopped
In a large, heavy-bottomed pot, whisk together the coconut milk, curry paste, lemon grass, fish sauce and salt. Add the chicken and bring to a simmer over medium heat. Cook, gently simmering, until the chicken is tender, 30 to 45 minutes.
Taste, adding additional curry paste if desired, and adjusting the seasonings and flavorings if needed. Remove the lemon grass pieces (or ask your guests to refrain from eating them). Stir in the jalapeños and cilantro before serving. This makes about 8 cups of curry. Ladle the curry into bowls.
Serves 6-8
Source: LA Times
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Until Next Time… Be Well!
Kind Regards,
Ron
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On April 1st, 2012
chris Said:
Interesting that you use jalapeños in a Thai recipe!!! Having lived in Thailand, I used the authentic thai green curry paste intead. Other than that, the rest of your recipe is not too far from authentic 
thanks
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