Green Curry Chicken
"Nigel Slater, a host of PBS's Great Food, says, "The first recipe I cooked on television was this green curry. I presented it in a beautiful brass bowl I bought in Thailand. And I was so pleased with it. But my dishwasher, who is Thai, looked at it and said, 'Why did you put the food in that brass bowl? That's a bowl we use for bathing.'" Slideshow: Amazing Chicken Recipes..."
INGREDIENTS
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4 stalks of fresh lemongrass, bottom 4 inches thinly sliced
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6 jalapeños, seeded and coarsely chopped
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3 garlic cloves, smashed
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One 2-inch piece of peeled fresh ginger, thinly sliced
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2 shallots, thinly sliced
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1/4 cup chopped cilantro
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1 teaspoon minced lime zest
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon freshly ground pepper
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1 tablespoon Thai fish sauce
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1 tablespoon fresh lime juice
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3 tablespoons peanut oil
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1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
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1/2 pound shiitake mushrooms, stemmed, caps quartered
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One 14-ounce can coconut milk
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2 cups chicken stock or low-sodium broth
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8 lime leaves or one-inch-wide strips of lime zest
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1 tablespoon brined green peppercorns, drained
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2 tablespoons Thai fish sauce
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1 cup chopped cilantro
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1/2 cup shredded basil
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Steamed rice and lime wedges, for serving
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