Green curry chicken

Thai green curry with chicken. (Glenn Koenig / Los Angeles Times / October 17, 2011)

Heaping 1 teaspoon turmeric

1/4 cup canola oil

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

2 (14-ounce) cans coconut milk

1/2 cup Thai green curry paste, more if desired

2 stalks lemon grass, cut into about 2-inch pieces and smashed (with a mallet or the heel of a knife)

2 tablespoons fish sauce

1 1/2 teaspoons salt

2 1/2 pounds chicken thigh meat (from 4 to 5 pounds whole thighs)

2 jalapeños, seeded and chopped

1/2 bunch fresh cilantro, chopped

1. 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.

2. 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 jalapeños and cilantro before serving. This makes about 8 cups of curry. Ladle the curry into bowls.

Each of 8 servings: 440 calories; 28 grams protein; 5 grams carbohydrates; 2 grams fiber; 36 grams fat; 22 grams saturated fat; 93 mg cholesterol; 1 gram sugar; 999 mg sodium.