Green Curry Chicken

See full recipe on: Food & Wine


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

Nutrition 6 servings

Per Serving % Daily Value
Calories 530
Fat 41g 63%
Carbs 19g 6%
Protein 24g 49%
Fiber 3g 12%
Cholesterol 113mg 37%
Sodium 927mg 38%


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