Edible Bozeman

Green Curry Chicken with Sweet Potato


Yield: about 1/2 cup curry paste

1 tablespoon coriander seeds
½ tablespoon cumin seeds
½ tablespoon black peppercorns
½ cup cilantro stems
3 pieces galangal, sliced*
1 stalk lemongrass
¼ cup garlic cloves, peeled
5 kaffir lime leaves*
½ tablespoon salt
½ cup sliced shallots
1 teaspoon shrimp paste
2–4 Thai bird’s eye chilis

Toast coriander, cumin, and peppercorns in a pan on low heat until light brown. Let spices cool so they’ll grind easily.

Slice galangal, lemongrass, and shallots into small pieces, separating the stems from the leaves. Thinly slice kaffir lime leaves.

To make the curry paste you may work with a traditional mortar and pestle or a blender. Either way, add the ingredients in the following order: First grind spices into a powder. Then add galangal and lemongrass and grind into rough fibers. Then add salt, garlic, kaffir lime leaves, cilantro, and shrimp paste. Finally, add and grind chilis, cilantro, and shallots. Blend or grind until the mixture is a smooth paste.

If you’re using a mortar and pestle, pound the ingredients into the side at about a 65° angle. If you pound straight down, your ingredients will bounce back at you!


8 ounces chicken breast
6 ounces sweet potato
1 tablespoon vegetable oil
1–1½ tablespoons green curry paste
3 kaffir lime leaves broken in half, stems removed
½ cup chicken stock, divided
1 cup coconut milk (thin)
½ cup snow peas
1–2 teaspoons fish sauce
1 teaspoon sugar
¼ cup coconut cream
¼ cup Thai basil
1 teaspoon lime juice

Cut the chicken breast into 1-inch pieces. Cut sweet potato into 1½-inch pieces, then boil in water for 8 minutes.

Heat oil over low heat in a medium wok or pot. Add green curry paste, kaffir lime leaves, and chicken. Stir-fry briefly on medium heat. Add half of the chicken stock; boil for 1 minute.

Add sweet potatoes and the remaining chicken stock. Boil for 1–2 minutes. Pour in coconut milk. Add snow peas and mix well. Simmer about 1 minute.

Add fish sauce and sugar to taste. Add coconut cream and basil; cook for 30 more seconds before removing from heat. Add lime juice last.

*Find both kaffir lime leaves and galangal at the Community Food Co-Op in Bozeman. If you don’t want to make your own green curry paste, you can find some at Town & Country on 11th Street.

Linda Huang is the owner and chef at the Hummingbird’s Kitchen.

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