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Prep Time: 75 Minutes Cook Time: 80 Minutes |
Ready In: 155 Minutes Servings: 6 |
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Ingredients:
2 serrano peppers, seeds removed |
2 anaheim peppers, seeds removed |
1 shallot |
1 lemongrass stalk, about 5 inches, after trimming, roughly chopped |
1 (2-inch) knuckle ginger, chopped |
1 teaspoon anchovy paste |
1 tablespoon hot curry powder |
1 1/2 teaspoons ground cumin |
1/2 teaspoon ground coriander |
1/2 tablespoon ground turmeric |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
3 tablespoons vegetable oil |
1 tablespoon vegetable oil |
3 tablespoons green curry paste |
2 (14-ounce) cans coconut milk |
2 small red bell peppers, sliced into 2 by 3/4-inch pieces |
1 small poblano pepper, sliced into 2 by 3/4-inch pieces |
2 small red onions, sliced in half rings |
1/4 cup fresh lime juice |
5 tablespoons fish sauce |
2 tablespoons brown sugar |
2 teaspoons cornstarch |
1 pound boneless, skinless chicken breasts, sliced across grain into bite-sized pieces |
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces |
2 cups jasmine rice, cooked |
1/2 pound bacon, cooked and crumbled |
3 roma tomatoes, seeds removed and diced |
1 bunch green onions, thinly sliced |
1/3 cup diced red bell pepper |
2 eggs, hard-boiled and diced |
1/3 cup raisins |
1/2 cup dry roasted and salted peanuts |
1/2 cup coconut, toasted |
1 cup spicy pear chutney, recipe follows |
5 ripe bosc pears, cut in 1/2 and cored |
5 garlic cloves, peeled, smashed |
1 tablespoon olive oil |
1/3 cup brown sugar |
1 teaspoon cinnamon |
1/2 teaspoon cloves |
2 teaspoons red pepper flakes |
1/4 teaspoon salt |
1 lemon, juiced (about 2 tablespoons) |
1/3 cup maple syrup |
1 red onion, diced |
1/2 serrano pepper, seeded and minced |
3 tablespoons minced shallot |
3 tablespoons finely minced fresh ginger |
1/3 cup apple cider vinegar |
1/2 teaspoon finely chopped fresh rosemary leaves |
1/2 cup dried cranberries |
Directions:
1. For the toppings:
2. To make the Green Curry Paste: In a food processor, combine the peppers, shallot, lemon grass and fresh ginger, and pulse to roughly chop. Add in anchovy paste, spices and oil and puree to form a paste.
3. In a large heavy pan over medium-high heat, add the oil and 3 tablespoons of the green curry paste. Stir rapidly for 1 minute, then slowly add the coconut milk. Stir for 2 minutes and bring to a boil. Add in the peppers and onions, then reduce heat and simmer for 3 minutes.
4. In a large measuring cup, combine lime juice, fish sauce, brown sugar, and cornstarch. Slowly pour into simmering coconut mixture. Add in the chicken pieces and bring to a low boil. Simmer for 25 minutes, adjusting with additional curry powder, curry paste, and salt, if needed.
5. To serve: Serve rice in individual bowls, top with curry, then garnish with your choice of toppings.
6. Spicy Pear Chutney:
7. Preheat oven to 400 degrees F.
8. Add the pears and garlic cloves to a large bowl and drizzle with olive oil. Combine brown sugar, cinnamon, cloves, 1 teaspoon of the red pepper flakes, salt and lemon juice in a small bowl .Sprinkle over the pears and toss to evenly coat. Arrange pears cut side down on a baking sheet lined with parchment paper, and bake for 15 minutes in the preheated oven. Flip pears over and pour a little bit of the maple syrup into each divot where the core was removed. Bake for 15 to 20 minutes more, then remove to a cutting board and let cool. When cool enough to handle, peel and dice.
9. While the pears are cooling, combine the remaining ingredients in a small nonreactive saucepan, and bring to a simmer over low heat. Remove from heat and cool slightly. Combine the pears and the sauce and refrigerate in a covered container for 24 hours, and up to 1 week.
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