Thai Green Curry with Chicken, Broccoli, and Mushrooms

FOR THE GREEN CURRY PASTE: Pulse all ingredients in food processor 10 times, each pulse lasting 4 to 5 seconds, scraping down sides of bowl between pulses. Once ingredients begin to form paste, process until smooth, scraping down sides as needed, about 3 minutes. Store in covered glass container or bowl in refrigerator for up to 1 month or in freezer for several months. (If freezing, divide curry paste into ½-cup amounts so that one portion will make one recipe, and freeze individually.)

FOR THE THAI GREEN CURRY: Carefully spoon off about 1 cup of top layer of cream from 1 can of coconut milk. Place coconut cream and curry paste in large Dutch oven and bring to simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all liquid evaporates, 3 to 5 minutes.

Reduce heat to medium-high and whisk constantly until cream separates into puddle of colored oil and coconut solids, 3 to 8 minutes. (You should hear curry paste starting to fry in oil.) Continue cooking until curry paste is very aromatic, 1 to 2 minutes.

Whisk in remaining coconut milk, fish sauce, and sugar. Bring back to simmer and cook until flavors meld and sauce thickens, about 5 minutes. Sprinkle chicken with salt and add it to pot, stirring until pieces are separated and evenly coated with sauce, about 1 minute.

Stir in broccoli and mushrooms and cook until vegetables are almost tender, about 5 minutes. Stir in bell pepper and jalapeño, if using, and cook until vegetables are crisp-tender, about 2 minutes. Off heat, stir in lime juice, basil, and mint. Serve immediately.