Someone recently commented that Donut hasn't spoken in a while, And, you're quite right - Donut has been away from the kitchen for several week. But, Donut is back and kicking off the spring season with this unbelievable "Did this really come from our own kitchen" recipe.
Special Thai Lime Leaf Green Curry Recipe
for Holly, so she can use her new Kaffir lime life tree
shockingly, from About.com
Homemade Curry Paste:
10-12 kaffir lime leaves
6 cloves garlic
4 scallions, sliced (or spring onions)
3 T fish sauce
4 T lime juice
3 T soy sauce
1 tsp dark soy sauce
2 tsp brown sugar
3 T coconut milk
1/2 c basil
1/2 - 1 tsp cayenne pepper, or, 1 fresh red chili
1/2 tsp shrimp paste (I omitted)
2 T vegetable oil
2 shallots, or, 1/4 c red onion, finely chopped
2-3 T cooking sherry
1 - 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 red bell pepper, chopped
1 green or yellow bell pepper, chopped
1/2 c coconut milk
1/2 c basil
To make the curry paste:
Use scissors to snip the lime leaves into thin strips, discarding the
stems and central veins.
Combine these strips plus all remaining paste
ingredients in a food processor. Process until well blended.
Warm a skillet over medium heat. Add oil. Then, add shallots and stir-fry for 1 minute.
Add chicken and sherry and cook 2-3 minutes, or until chicken is nearly cooked.
Add peppers and 3 T of the curry paste. Cook 2-3 minutes, until peppers have softened a bit.
Lower heat and add remaining paste plus the rest of the coconut milk. Stir to mix. Simmer while you adjust flavorings with more coconut milk, more lime juice, more sugar, or more fish sauce.
Serve over jasmine rice, topped with basil.