Green Curry Chicken

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - cut 8 wedges (medium)
1		Green bell pepper - cut 8 wedges
1		Lemongrass, white bulb only
1 tablespoon	15ml	Coarsely-chopped fresh ginger
3 tablespoons	45ml	Thai Green Curry Paste - (see recipe)
2		Kaffir lime leaves
3 cups	711ml	Unsweetened coconut milk - (two 13.5-oz
		Cans)
3/4 cup	177ml	Chicken broth
1 1/2 lbs	681g / 24oz	Boneless skinless chicken breasts - cut 1" strips
		Sea salt - to taste
1		Lime - juiced
		Fresh Thai basil leaves
		Fresh cilantro leaves
		Lime wedges - for garnish

Recipe Instructions

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, curry paste and lime leaves to the skillet and stir for 2 minutes.

Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. 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.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D22) - from the TV FOOD NETWORK

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