Green Curry Chicken
2 Tbsp grapeseed oil
1 medium onion, cut into big pieces
1 green bell pepper, cut into 8 wedges
1 stalk lemongrass, finely chopped
1 Tbsp coarsely chopped fresh ginger
3 Tbsp Thai green curry paste
2 kaffir lime leaves
3 cups unsweetened coconut milk (2 13.5 oz. cans)
3/4 cup chicken broth
1.5 lbs skinless,boneless chicken breasts , 1" strips
1 lime, juiced
fresh Thai basil leaves
fresh cilantro leaves
lime wedges, to garnish
In large skillet over med. heat, coat with oil.
Split lemongrass down the middle and whack it with flat side of knife.
Saute lemongrass, ginger, onion and green pepper for 3 minutes to soften.
Add curry paste and lime leaves to the skillet and stir for 2 minutes.
Pour the coconut milk and chicken broth in.
Add a pinch of salt.
Stir together and simmer over low heat for 10-15 minutes.
Squeeze in the lime juice and shower with basil, cilantro and green onions. Add chicken and cook until done