Commander’s Palace Shrimp & Tasso Henican
Fragrant, rich and delicious. Just the right amount of hot, sweet and tart, all rolled into one beautiful bowl of food.
Ingredients
Curry Paste
- 4 lemongrass bottom 4 inches thinly sliced
- 6 jalapeño chili pepper seeded and coarsely chopped
- 3 cloves garlic smashed
- 1 ginger 2-inch piece of peeled fresh ginger, thinly sliced
- 2 shallot thinly sliced
- 1/4 cup cilantro (leaves) chopped
- 1 tsp lime juice minced
- 1 tsp ground cumin
- 1 tsp ground coriander seed
- 1/2 tsp black pepper
- 1 tbsp thai fish sauce
- 1 tbsp lime juice
Curry
- 3 tbsp peanut oil
- 1 1/2 chicken thighs pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
- 1/2 mushrooms pound shiitake mushrooms, stemmed, caps quartered
- 1 can coconut milk
- 2 cups chicken stock or low-sodium broth
- 8 lime leaves lime leaves or one-inch-wide strips of lime zest
- 1 tbsp green peppercorns drained
- 2 tbsp thai fish sauce
- 1 cup cilantro (leaves) chopped
- 1/2 cup basil shredded
- long grain rice Steamed rice and lime wedges, for serving
Instructions
- In a food processor, combine all the ingredients and pulse to a paste.
- In a large, heavy casserole, heat the peanut oil. Add half of the chicken and cook over high heat until browned all over, about 6 minutes. Transfer the chicken to a plate.
- Repeat with the remaining chicken and cook over high heat until browned all over, about 6 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken. Add the mushrooms to the casserole and cook over moderately high heat until softened and just beginning to brown, about 4 minutes. Add the coconut milk, stock, lime leaves, peppercorns, 2 tablespoon of the fish sauce, 1/2 cup of the cilantro, 1/4 cup of the basil and a heaping 1/4 cup of the curry paste. Bring to a boil and simmer over low heat for 10 minutes. Return the chicken and any accumulated juices to the casserole.
- Add 1 tablespoon of the curry paste and simmer for 5 minutes. (Reserve the remaining curry paste for another use.)
- Just before serving, add the remaining 1 tablespoon fish sauce, 1/2 cup cilantro and 1/4 cup basil. Serve the chicken curry in deep bowls, with rice and lime wedges.
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