Thai Green Curry Chicken

• 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

1. To make the Green Curry Paste: In a food processor, combine the peppers, shallot, lemon grass and fresh ginger, and pulse to roughly chop.
2. 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.
4. Stir rapidly for 1 minute, then slowly add the coconut milk.
5. Stir for 2 minutes and bring to a boil.
6. Add in the peppers and onions, then reduce heat and simmer for 3 minutes.
7. In a large measuring cup, combine lime juice, fish sauce, brown sugar, and cornstarch.
8. Slowly pour into simmering coconut mixture.
9. Add in the chicken pieces and bring to a low boil.
10. Simmer for 25 minutes, adjusting with additional curry powder, curry paste, and salt, if needed.
11. To serve: Serve rice in individual bowls, top with curry, then garnish with your choice of toppings.
12. Spicy Pear Chutney:
13. Preheat oven to 400 degrees F.
14. Add the pears and garlic cloves to a large bowl and drizzle with olive oil.
15. 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.
16. Arrange pears cut side down on a baking sheet lined with parchment paper, and bake for 15 minutes in the preheated oven.
17. Flip pears over and pour a little bit of the maple syrup into each divot where the core was removed.
18. Bake for 15 to 20 minutes more, then remove to a cutting board and let cool.
19. When cool enough to handle, peel and dice.
20. While the pears are cooling, combine the remaining ingredients in a small nonreactive saucepan, and bring to a simmer over low heat.
21. Remove from heat and cool slightly.
22. Combine the pears and the sauce and refrigerate in a covered container for 24 hours, and up to 1 week.

serrano peppers, peppers, shallot, stalk, ginger, anchovy paste, curry, ground cumin, ground coriander, ground turmeric, ground ginger, ground cloves, vegetable oil, vegetable oil, green curry, coconut milk, red bell peppers, pepper, red onions, lime juice, fish sauce, brown sugar, cornstarch, chicken breasts, chicken, jasmine rice, bacon, tomatoes, green onions, red bell pepper, eggs, raisins, peanuts, coconut, garlic, olive oil, brown sugar, cinnamon, cloves, red pepper, salt, lemon, maple syrup, red onion, serrano pepper, shallot, fresh ginger, apple cider vinegar, rosemary, cranberries

Taken from www.foodnetwork.com/recipes/thai-green-curry-chicken-recipe.html (may not work)