Chicken Green Curry Style

By pattie_d

Recipe courtesy Tyler Florence

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, cut in 8 wedges
• 1 green bell pepper, cut in 8 wedges
• 1 stalk lemongrass, white bulb only
• 1 tablespoon coarsely chopped fresh ginger
• 3 tablespoons Thai green curry paste, recipe follows
• 2 kaffir lime leaves
• 3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
• 3/4 cup chicken broth
• 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
• Sea salt
• 1 lime, juiced
• Fresh Thai basil leaves
• Fresh cilantro leaves
• Lime wedges, for garnish

Preparation

Step 1

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.