Green Curry Chicken

• Canola oil
• 1 onion, cut in 8 wedges
• 2 green bell peppers, cut in 8 wedges
• 1 stalk lemongrass, white bulb only
• 1 tablespoon minced fresh ginger
• 4 teaspoons green curry paste
• 6 kaffir lime leaves
• 2 1/2 cups unsweetened coconut milk
• 1/4 cup Chicken Stock (page 156)
• Juice of 1 lime
• 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
• Sea salt
• 1/3 cup coarsely chopped basil leaves
• 1/3 cup coarsely chopped cilantro
• Lime wedges, for garnish

1. Place a large, deep skillet over medium heat and coat with a 2-count drizzle of oil.
2. Saute the onion and green peppers for 3 minutes to soften.
3. Split the pieces of lemongrass down the middle and whack them with the flat side of a knife to open the flavor.
4. Add the lemongrass, ginger, curry paste, and lime leaves to the skillet and stir for 2 minutes.
5. Add the coconut milk, chicken stock, and lime juice.
6. Lay the chicken pieces in the mixture to poach; add a pinch of salt.
7. Stir the whole thing together and simmer over low heat for 15 minutes.
8. Shower chopped basil, cilantro, and another pinch of salt over the chicken; then serve in dinner bowls with lime wedges.
9. Big flavor!

canola oil, onion, green bell peppers, stalk lemongrass, fresh ginger, green curry, lime leaves, unsweetened coconut milk, chicken, lime, skinless, salt, basil leaves, cilantro, lime wedges

Taken from www.epicurious.com/recipes/food/views/green-curry-chicken-372585 (may not work)