Green Curry Chicken

• Favorite Thai seasonings imbue curry flavor and stand in for store-bought curry powder.
• Makes: 6 servings
• Total time: 3 1/2 hours (low) or 2 1/2 hours (high)
• For the curry puree -
• 2 stalks fresh lemon grass
• 2 medium onions, coarsley chopped
• 1 cup chopped fresh cilantro
• 1 2-inch knob fresh gingerroot, peeled and chopped (1/4 cup)
• 1/4 cup fish sauce
• 2 jalapeno peppers, stemmed, seeded, and chopped
• 4 cloves garlic
• 1 Tbsp. ground coriander
• 2 tsp. sugar
• 1 tsp. grated lime peel
• 1 can coconut milk or light coconut milk (14 oz.)
• For the chicken -
• 2 Tbsp. vegetable oil
• 12 skinless chicken thighs
• (2 1/2-3 lb. total)
• 1 red sweet pepper, cut into strips
• Hot jasmine rice
• Snipped fresh basil
• Chopped peanuts

1. Remove outer layers from lemon grass, exposing inner purple stalk. Mince lower halves of stalks (you should have about 1/3 cup). Place minced lemon grass in food processor with onion, cilantro, gingerroot, fish sauce, jalapeno, garlic, coriander, sugar, and lime peel. Cover and puree. Transfer puree to a 4- to 6-quart slow cooker. Stir in coconut milk.
2. Heat oil in a saute pan. Brown chicken pieces on all sides, half at a time, in hot oil. Add chicken pieces to slow cooker.
3. Cover and cook on low-heat setting about 3 hours or on high-heat setting for 1 1/2 to 2 hours. Stir in sweet pepper. Cover and cook on high heat setting 15 minutes more.
4. Serve chicken and sauce on rice; sprinkle basil and peanuts over each serving.

favorite thai seasonings imbue curry, time, curry, stalks fresh lemon grass, onions, fresh cilantro, gingerroot, fish sauce, peppers, garlic, ground coriander, sugar, lime peel, coconut milk, chicken, vegetable oil, chicken, red sweet pepper, jasmine rice, fresh basil, peanuts

Taken from www.epicurious.com/recipes/member/views/green-curry-chicken-50055318 (may not work)