Thai Green Curry chicken
"This Thai Green Curry Chicken truly hits the spot! If you're craving some scrumptious Thai food, you've come to the right place. A party in your mouth is about to happen. (P.S. This dish tastes even better the next day; We suggest making the curry broth 1 day ahead for best flavor!)..."
INGREDIENTS
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4 TB cooking oil
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1 onion, peeled and sliced into thin strips
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6 fresh garlic cloves, minced
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2 TB fresh ginger, grated
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3 stalks lemongrass, inner white parts only, thinly sliced
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8 TB green curry paste
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2 cans (14 oz each) Asian coconut milk, unsweetened
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2 cups regular, high quality chicken broth
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6 TB Asian fish sauce
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2 TB palm sugar (brown sugar can be subbed if needed, but palm sugar is best)
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2 TB freshly squeezed lime juice
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3 lbs boneless chicken thighs or breast, cut into bite size pieces
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8 lime leaves, sliced OR zest of 1 large lime
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2 large red bell peppers, seeded and sliced
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1/4 cup Thai basil leaves, shredded
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1/4 cup cilantro leaves, chopped
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Optional: 1-2 chilies, seeded and sliced, if you like heat
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Other: lime wedges and cooked Jasmine rice to serve alongisde
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