Green curry with sticky rice

Serves 4

  1. 2 cups long-grain rice, rinsed
  2. 1/2tb salt
  3. 12 Thai, serrano or jalapeno chilies
  4. 2 lemongrass stalks, trimmed to bottom 6in and sliced
  5. 3 shallots, quartered
  6. 8 cloves garlic
  7. 2tb lime zest
  8. 2tb oil
  9. 1tb ginger
  10. 2tsp coriander
  11. 1tsp cumin
  12. 10tb cilantro
  13. 2tb fish sauce
  14. 1tb brown sugar
  15. 1-1/2lb chicken breasts, or blade steak sliced 1/2in thick, or 1lb 41-50 count shrimp
  16. 1 can coconut milk
  17. 1/2 cup Thai basil
  18. 2tb lime juice
  • Bring rice 1/2tsp salt and 3 cups water to a boil. Boil uncovered for about 5 minutes or until water level lowers below rice and small holes form in surface. Reduce heat to low, cover and simmer for 15 minutes. Set aside.
  • Process remaining salt, 1/3 cup water and 3-11 with 2tb cilantro. Cook in a 12in skillet for 2-3 minutes. Add 13-14 with 1-1/4 cup water. For chicken, add and simmer covered for 15-20 minutes. For beef, add along with another 3/4 cup water and simmer covered for 40 minutes. For shrimp, add coconut milk and simmer for 10 minutes.
  • For chicken, set aside, add coconut milk, simmer for 10 minutes, shred and add back chicken. For beef, add coconut milk and continue simmering for 10 minutes. For shrimp, add shrimp and continue simmering for 5 minutes. Finish curry with remaining cilantro and 17-18 and serve over rice.
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