Nigel Slater'S Green Curry Chicken

• CURRY PASTE
• 4 stalks lemongrass, bottom four inches thinly sliced
• 6 jalapenos, seeded and coarsely chopped
• 3 garlic cloves chopped
• One 2 inch piece of ginger, thinly sliced
• 2 shallots thinly sliced
• 1/4 cup chopped cilantro
• 1 teaspoon lime zest
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon pepper
• 1 tablespoon Thai fish sauce
• 1 tablespoon lime juice
• CURRY
• three tablespoons peanut oil
• 1 1/2 pounds boneless chicken thighs, thinly sliced
• 1/2 pound shiitake mushrooms, stemmed and sliced
• One 14 ounce can coconut milk
• 2 cups chicken broth
• 8 lime leaves or a few one inch wide strips of lime zest
• 1 tablespoon brined green peppercorns
• 2 tablespoons Thai fish sauce
• 1 cup chopped cilantro
• 1/2 cup shredded basil
• Rice and lime wedges for serving

1. 1. To make the curry paste, combine all ingredients in food processor and pulses as paste. Set aside. I have also used a can of Thai Green curry paste in a pinch.
2. 2. To make the curry, heat peanut oil in a large heavy casserole. Add half the chicken, and cook over high heat about 6 minutes until nicely browned. Set aside and cook remaining half.
3. 3. Add mushrooms and cook over medium heat until softened, about four minutes. Add coconut milk, stock, lime leaves, peppercorns, one tablespoon Thai fish sauce, 1/2 cup of cilantro, 1/4 cup of basil and 1/4 cup of curry paste.
4. 4. Bring to a boil, then simmer at low for ten minutes.
5. 5. Return chicken and juices to pan, add 1 more tablespoon of curry paste and simmer another five minutes.
6. 6. Just before serving add 1 tablespoon
7. Thai fish sauce, 1/2 cup cilantro and remaining basil.
8. 7. Serve the curry in deep bowls with rice and lime wedges.

curry, stalks lemongrass, jalapeufos, garlic, ginger, shallots, cilantro, lime zest, ground cumin, ground coriander, pepper, fish sauce, lime juice, curry, three, chicken thighs, shiitake mushrooms, coconut milk, chicken broth, lime, fish sauce, cilantro, shredded basil, lime wedges for serving

Taken from www.epicurious.com/recipes/member/views/nigel-slaters-green-curry-chicken-52867191 (may not work)