Food Network: Green Curry Chicken

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Green Curry Chicken
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

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.

Thai Green Curry Paste:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh Thai green chiles
2 shallots, coarsely chopped
4 garlic cloves, smashed
Small handful of fresh cilantro sprigs
2-inch piece galangal, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped
2 kaffir lime leaves, torn
2 teaspoons dried shrimp paste

1/2 cup water

Heat the coriander, cumin seeds, and peppercorns in a
small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee
grinder or spice mill and buzz the spices to a powder.

Put the spice blend and remaining ingredients in a food processor, and pulse to
combine. Pour in the water to help grind everything down into a paste.

Yield: 1 1/2 cups