Green Curry Chicken

Name: Green Curry Chicken
Ingredients: 4 stalks of fresh lemongrass, bottom 4 inches thinly sliced; 6 jalapenos, seeded and coarsely chopped; 3 garlic cloves, smashed; One 2-inch piece of peeled fresh ginger, thinly sliced; 2 shallots, thinly sliced; 1/4 cup chopped cilantro; 1 teaspoon minced lime zest; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon freshly ground pepper; 1 tablespoon Thai fish sauce; 1 tablespoon fresh lime juice; 3 tablespoons peanut oil; 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips; 1/2 pound shiitake mushrooms, stemmed, caps quartered; One 14-ounce can coconut milk; 2 cups chicken stock or low-sodium broth; 8 lime leaves or one-inch-wide strips of lime zest; 1 tablespoon brined green peppercorns, drained; 2 tablespoons Thai fish sauce; 1 cup chopped cilantro; 1/2 cup shredded basil; Steamed rice and lime wedges, for serving

23 ingredients

15 steps

Ingredients

4 stalks of fresh lemongrass, bottom 4 inches thinly sliced
6 jalapenos, seeded and coarsely chopped
3 garlic cloves, smashed
One 2-inch piece of peeled fresh ginger, thinly sliced
2 shallots, thinly sliced
1/4 cup chopped cilantro
1 teaspoon minced lime zest
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground pepper
1 tablespoon Thai fish sauce
1 tablespoon fresh lime juice
3 tablespoons peanut oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
1/2 pound shiitake mushrooms, stemmed, caps quartered
One 14-ounce can coconut milk
2 cups chicken stock or low-sodium broth
8 lime leaves or one-inch-wide strips of lime zest
1 tablespoon brined green peppercorns, drained
2 tablespoons Thai fish sauce
1 cup chopped cilantro
1/2 cup shredded basil
Steamed rice and lime wedges, for serving

Directions

1

In a food processor, combine all the ingredients and pulse to a paste.
2

In a large, heavy casserole, heat the peanut oil.
3

Add half of the chicken and cook over high heat until browned all over, about 6 minutes.
4

Transfer the chicken to a plate.
5

Repeat with the remaining chicken and cook over high heat until browned all over, about 6 minutes.
6

Transfer the chicken to a plate.
7

Repeat with the remaining chicken.
8

Add the mushrooms to the casserole and cook over moderately high heat until softened and just beginning to brown, about 4 minutes.
9

Add the coconut milk, stock, lime leaves, peppercorns, 2 tablespoon of the fish sauce, 1/2 cup of the cilantro, 1/4 cup of the basil and a heaping 1/4 cup of the curry paste.
10

Bring to a boil and simmer over low heat for 10 minutes.
11

Return the chicken and any accumulated juices to the casserole.
12

Add 1 tablespoon of the curry paste and simmer for 5 minutes.
13

(Reserve the remaining curry paste for another use.)
14

Just before serving, add the remaining 1 tablespoon fish sauce, 1/2 cup cilantro and 1/4 cup basil.
15

Serve the chicken curry in deep bowls , with rice and lime wedges.