I was lucky enough to have a friend in California send me a bag full of Makrut Limes and Lime Leaves. So, of course, I had to make some Thai for dinner.
The Makrut Lime Leaves are essential to the flavor. The zest of the limes adds another dimension, but the limes are usually difficult to find. If you can’t locate them, use regular lime zest and juice. The Makrut Lime Leaves can be found at many Asian Markets, especially those that sell Thai and Vietnamese ingredients. Failing that, you can order them online.
Thai Sour Curry
- 1/2 lb Boneless Chicken Breast, cut in 1/2 inch cubes
- 1 1/2 quarts Chicken Stock
- 4 oz can Sour Thai Curry Paste
- 1/2 large Onion, cut in large dice
- 2 medium Carrots
- 5-6 cloves Garlic, minced
- 1 Tbs powdered dry Galangale (available from Penzeys) or peeled & finely diced fresh/frozen Galangale root
- 1 1/2 C Sugar Snap Peas, cleaned and halved on a diagonal
- 3 long mild Chili Peppers, de-seeded and diced.
- 14 oz can Coconut Milk
- 8 oz can Bamboo Shoots in strips
- 3-4 Green Onions, cut diagonally in 1 inch pieces
- zest and juice of one Makrut Lime
- 4-6 Makrut Lime Leaves
- 3 Tbs Fish Sauce
- 6-8 large Basil Leaves (Preferably Thai)
- 1/4 C minced Cilantro
- 7 oz wide Rice Noodles, prepared according to package instructions
In a large pot place the Stock, Sour Curry Paste, Garlic, Onions, and Galangale. Bring to a simmer and add the chicken and carrots. Bring to a simmer again and cook about 8 minutes. Add the Bamboo, Sugar Snap Peas, Coconut Milk, Green Onions, Chilis, and Lime Zest & Juice. Simmer 3 minutes. Remove the veins from the Lime and Basil leaves and cut into very fine slivers. Add the slivered Lime Leaves & Fish Sauce; cook 1 minute more. Remove from the heat, stir in the Cilantro and Basil, along with the noodles, and serve.
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