Thai Green Curry Chicken
- 1 stalk fresh lemongrass
- One 3 1/2- to 4-pound chicken, cut into 8 pieces
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 4 cups unsweetened coconut milk (from 3 cans)
- 2 tablespoons Thai green curry paste
- 2 kaffir lime leaves, or 1 teaspoon freshly grated lime zest
- 1/2 cup chicken stock or canned low-sodium broth
- 2 tablespoons fish sauce (nam pla)
- 1 poblano chile, seeded and minced
- 2 tablespoons finely chopped basil, preferably Thai
- 2 tablespoons finely chopped cilantro
- Steamed jasmine rice, for serving
- Peel the tough outer leaves from the lemongrass and discard the top two-thirds.
- Mince the tender white bulb.
- Season the chicken with salt and pepper.
- Heat the oil in a large enameled cast-iron casserole.
- Add the chicken, in batches if necessary, and cook over moderate heat, turning occasionally, until golden all over, about 10 minutes.
- Transfer the chicken to a platter.
- Add the coconut milk to the casserole and bring to a boil, scraping up any browned bits from the bottom of the pan.
- Cook over moderately high heat until reduced to 3 cups, about 15 minutes.
- Stir in the curry paste and simmer over moderate heat for 5 minutes.
- Return the chicken to the casserole along with any accumulated juices.
- Add the lemongrass, lime leaves, stock and fish sauce, cover partially and simmer over low heat until the chicken is just cooked through, about 30 minutes.
- Add the poblano, basil and cilantro to the chicken, cover partially and cook over low heat for 10 minutes longer.
- Serve right away with jasmine rice.
chicken, salt, vegetable oil, unsweetened coconut milk, green curry, lime, chicken stock, fish sauce, poblano chile, basil, cilantro, jasmine rice
Taken from www.foodandwine.com/recipes/thai-green-curry-chicken (may not work)