Shannon'S Green Curry Chicken

• 5 or 6 chicken breasts( depending on size) cubed
• 2 coloured peppers - either red, orange or yellow
• 1 bunch asparagus, steamed for 1 1/2 to 2 minutes
• 3 full tbsp frozen lemongrass or 2 stalks
• 1 loose cup fresh basil
• 2-3 whole kaffir lime leaves
• 1/2 -3/4 cups chopped peanuts
• Optional: handful fresh coriander
• Green curry sauce:
• 1 can coconut milk
• 1-3 green chilies , minced OR 1 heaping tbsp sambal oeulek
• 1 onion, chopped
• 3 cloves garlic
• 1 thumb sized piece of galangal OR ginger, sliced
• 1/2 tbsp ground coriander
• 3 tbsp fish sauce
• 1 tbsp soy sauce
• 1 loose cup fresh coriander ( including stems)
• 1 tsp sugar
• 1 tbsp fresh lime juice

1. Preheat oven to 375 degrees
2. Place chicken in bottom of large casserole dish
3. In a blender combine lemongrass ( if using frozen), coconut milk, sambal oeulek, onion, garlic, coriander, fish sauce, soy sauce, sugar and lime juice. Blend til smooth.
4. Pour the sauce over chicken. If using lemon grass stalks, add now along with lime leaves and galangal.
5. Cover and place in the oven for 45 minutes.
6. In the meantime cut peppers and asparagus into bite size pieces. After 45 minutes, add to casserole and return to oven for 15 more minutes.
7. Remove from the oven.
8. Serve over basmati rice, sprinkle with fresh basil ( this can be mixed in just before) and a touch of fresh coriander. Top with chopped peanuts.

chicken breasts, coloured peppers, minutes, stalks, fresh basil, lime, peanuts, coriander, green curry sauce, coconut milk, green chilies, onion, garlic, ginger, ground coriander, fish sauce, soy sauce, fresh coriander, sugar, lime juice

Taken from www.epicurious.com/recipes/member/views/shannons-green-curry-chicken-52268591 (may not work)