Novo Restaurant in San Luis Obispo was happy to share its recipe for this wonderfully rich and flavorful soup-like curry, which it serves with rice and chapatis on the side.
Thai green curry paste
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
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 jalapenos and cilantro before serving. This makes about 8 cups of curry. Ladle the curry into bowls.
Laos powder, which is dried, ground galangal root, is available at Thai markets.
Get our new Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.