Thai Green Chicken Curry

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 onion, roughly chopped
• 3 lemongrass, stalks finely sliced (discard outer leaves first)
• 2 garlic cloves, peeled and crushed
• 1 inch gingerroot, peeled and finely chopped
• 3 green chilies, thai hot chillies preferably
• 1 lime, zested and juiced
• 2 tablespoons peanut oil or 2 tablespoons olive oil
• 2 tablespoons fish sauce
• 6 tablespoons fresh cilantro
• 6 tablespoons fresh basil
• 1 lb chicken breast, boneless and skinless, cut into thin strips
• 1/2 lb fresh green beans, ends trimmed, then cut in half
• 14 ounces light coconut milk

Recipe

• 1 use a high-quality food processor - you want a paste, not a finely-chopped salsa.
• 2 into the food processor, put: onion, lemon grass, garlic, ginger, green chillies, lime zest, lime juice, half of the peanut oil (1 tbsp), fish sauce, cilantro, and basil.
• 3 process to a smooth paste. add a little water if necessary.
• 4 heat a wok or a large frying pan with the remaining 1 tbsp peanut oil. when very hot, add the chicken and stir-fry 2-3 minutes, or until the chicken starts to turn golden-colored.
• 5 add the green beans and stir-fry one more minute. remove chicken and green beans to a plate or bowl.
• 6 put paste into wok and cook over medium heat for 2-3 minutes. the raw onions in the paste will ruin the flavor, so make sure onion is fully cooked before moving on. taste regularly to check.
• 7 when paste no longer has raw-onion flavor, stir in coconut milk and mix well.
• 8 add chicken and green beans, stir to coat, and simmer (uncovered) for 5-7 minutes or until chicken is fully cooked.