Green Curry Chicken Recipe

Ingredients

* 2 tablespoons vegetable oil
* 1 medium onion, cut in 8 wedges
* 1 green bell pepper, cut in 8 wedges
* 1 stalk lemongrass, white bulb only
* 1 tablespoon coarsely chopped fresh ginger
* 3 tablespoons Thai green curry paste, recipe follows
* 2 kaffir lime leaves
* 3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
* 3/4 cup chicken broth
* 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
* Sea salt
* 1 lime, juiced
* Fresh Thai basil leaves
* Fresh cilantro leaves
* Lime wedges, for garnish

Directions

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

Thai Green Curry Paste:

* 2 tablespoons coriander seeds
* 1 tablespoon cumin seeds
* 1 tablespoon whole black peppercorns
* 8 fresh Thai green chiles
* 2 shallots, coarsely chopped
* 4 garlic cloves, smashed
* Small handful of fresh cilantro sprigs
* 2-inch piece galangal, peeled and coarsely chopped
* 2 lemon grass stalks, white part only, coarsely chopped
* 2 kaffir lime leaves, torn
* 2 teaspoons dried shrimp paste
* 1/2 cup water

Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.

Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

Yield: 1 1/2 cups