Green Curry Chicken

• 4 stalks of fresh lemongrass, bottom 4 inches thinly sliced
• 6 jalapenos, seeded and coarsely chopped
• 3 garlic cloves, smashed
• One 2-inch piece of peeled fresh ginger, thinly sliced
• 2 shallots, thinly sliced
• 1/4 cup chopped cilantro
• 1 teaspoon minced lime zest
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon Thai fish sauce
• 1 tablespoon fresh lime juice
• 3 tablespoons peanut oil
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
• 1/2 pound shiitake mushrooms, stemmed, caps quartered
• One 14-ounce can coconut milk
• 2 cups chicken stock or low-sodium broth
• 8 lime leaves or one-inch-wide strips of lime zest
• 1 tablespoon brined green peppercorns, drained
• 2 tablespoons Thai fish sauce
• 1 cup chopped cilantro
• 1/2 cup shredded basil
• Steamed rice and lime wedges, for serving

1. In a food processor, combine all the ingredients and pulse to a paste.
2. In a large, heavy casserole, heat the peanut oil.
3. Add half of the chicken and cook over high heat until browned all over, about 6 minutes.
4. Transfer the chicken to a plate.
5. Repeat with the remaining chicken and cook over high heat until browned all over, about 6 minutes.
6. Transfer the chicken to a plate.
7. Repeat with the remaining chicken.
8. Add the mushrooms to the casserole and cook over moderately high heat until softened and just beginning to brown, about 4 minutes.
9. Add the coconut milk, stock, lime leaves, peppercorns, 2 tablespoon of the fish sauce, 1/2 cup of the cilantro, 1/4 cup of the basil and a heaping 1/4 cup of the curry paste.
10. Bring to a boil and simmer over low heat for 10 minutes.
11. Return the chicken and any accumulated juices to the casserole.
12. Add 1 tablespoon of the curry paste and simmer for 5 minutes.
13. (Reserve the remaining curry paste for another use.)
14. Just before serving, add the remaining 1 tablespoon fish sauce, 1/2 cup cilantro and 1/4 cup basil.
15. Serve the chicken curry in deep bowls , with rice and lime wedges.

stalks of fresh lemongrass, jalapenos, garlic, fresh ginger, shallots, cilantro, lime zest, ground cumin, ground coriander, freshly ground pepper, fish sauce, lime juice, peanut oil, skinless, shiitake mushrooms, coconut milk, chicken, lime, green peppercorns, fish sauce, cilantro, shredded basil, rice

Taken from www.foodandwine.com/recipes/green-curry-chicken (may not work)