Green Curry Chicken
This recipe comes close to what is my favorite meal at Thai Moon.
- 2 t vegetable oil
- 1 onion, wedged
- 1 stalk lemongrass, white bulb only
- 1 T ginger, chopped
- 3 garlic cloves, minced
- 3 T Thai green curry paste
- 2 kaffir lime leaves
- 3 scallions, cut
- 3 serrano chilies
- 1 can unsweeetened coconut milk
- 1 c chicken broth
- 1 T fish sauce
- 1 T sugar
- 1 ½ lbs chicken breasts, cut into strips
- green beans, steam them to desired doneness
- fresh Thai basil leaves
- fresh cilantro
- lime wedges, for garnish
Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften.
Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, garlic, curry paste, lime leaves, and scallions to the skillet and stir for 2 minutes. Toward the end of the 2 minutes, add the chilis.
Pour in the coconut milk, chicken broth, fish sauce, sugar. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Add green beans also. Stir together and simmer over low heat for 10 to 15 minutes.
Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
Preparation time: 15 minutes
Cooking time: 30 minutes