Green Curry Chicken

Name: Green Curry Chicken
Yield: serves 4
Ingredients: Canola oil; 1 onion, cut in 8 wedges; 2 green bell peppers, cut in 8 wedges; 1 stalk lemongrass, white bulb only; 1 tablespoon minced fresh ginger; 4 teaspoons green curry paste; 6 kaffir lime leaves; 2 1/2 cups unsweetened coconut milk; 1/4 cup Chicken Stock (page 156); Juice of 1 lime; 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips; Sea salt; 1/3 cup coarsely chopped basil leaves; 1/3 cup coarsely chopped cilantro; Lime wedges, for garnish

December 9, 2011

If you have never experimented with Thai ingredients before, try this recipe—the flavors are mental. Lemongrass, coconut milk, basil, lime: They all hit the palate in perfect harmony. If you love Thai food, this is a great dish to start playing around with—and it’s very easy. The floral aroma of green curry simmering on the stove is hypnotic. Kaffir lime leaves are crucial to this dish and are worth the trip to your local Asian market. Serve with Perfect Steamed Jasmine Rice (page 240).

Recipe notes

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