Thai Green Curry Chicken

By tammy1365

Ingredients

• For the curry purée —
• 2 stalks fresh lemon grass2 stalks
• 2 medium onions, coarsley chopped2
• 1 cup chopped fresh cilantro1 cup
• 1 2-inch knob fresh gingerroot, peeled and chopped (1/4 cup)1 2-inch
• 1 ⁄4 cup fish sauce1⁄4 cup
• 2 jalapeño peppers, stemmed, seeded, and chopped2
• 4 cloves garlic4
• 1 Tbsp. ground coriander1 Tbsp.
• 2 tsp. sugar2 tsp.
• 1 tsp. grated lime peel1 tsp.
• 1 can coconut milk or light coconut milk (14 oz.)1 can
• For the chicken —
• 2 Tbsp. vegetable oil2 Tbsp.
• 12 skinless chicken thighs 12
• (2 1/2–3 lb. total)
• 1 red sweet pepper, cut into strips1
• Hot jasmine rice
• Snipped fresh basil
• Chopped peanuts

Details

Servings 6
Cooking time 360mins
Adapted from cuisinerecipes.com

Preparation

Step 1

For the curry purée —

2 stalks fresh lemon grass2 stalks
2 medium onions, coarsley chopped2
1 cup chopped fresh cilantro1 cup
1 2-inch knob fresh gingerroot, peeled and chopped (1/4 cup)1 2-inch
1⁄4 cup fish sauce1⁄4 cup
2 jalapeño peppers, stemmed, seeded, and chopped2
4 cloves garlic4
1 Tbsp. ground coriander1 Tbsp.
2 tsp. sugar2 tsp.
1 tsp. grated lime peel1 tsp.
1 can coconut milk or light coconut milk (14 oz.)1 can
For the chicken —

2 Tbsp. vegetable oil2 Tbsp.
12 skinless chicken thighs 12
(2 1/2–3 lb. total)
1 red sweet pepper, cut into strips1
Hot jasmine rice
Snipped fresh basil
Chopped peanuts

Remove outer layers from lemon grass, exposing inner purple stalk. Mince lower halves of stalks (you should have about 1⁄3 cup). Place minced lemon grass in food processor with onion, cilantro, gingerroot, fish sauce, jalapeño, garlic, coriander, sugar, and lime peel. Cover and purée. Transfer purée to a 4- to 6-quart slow cooker. Stir in coconut milk.

Heat oil in a sauté pan. Brown chicken pieces on all sides, half at a time, in hot oil. Add chicken pieces to slow cooker.

Cover and cook on low-heat setting about 3 hours or on high-heat setting for 1 1⁄2 to 2 hours. Stir in sweet pepper. Cover and cook on high heat setting 15 minutes more.

Serve chicken and sauce on rice; sprinkle basil and peanuts over each serving.

Nutrition Information
Per serving without rice: 403 cal; 20g total fat (7g sat); 157mg chol; 1094mg sodium; 14g carb; 2g fiber; 41g protein