2 tbs vegetable oil
1 medium onion, cut into 8 wedges
1 green bell pepper, cut into 8 wedges
1 stalk lemongrass, white bulb only
1 tbs freshly chopped ginger
3 tbs green curry paste
2 lime leaves
3 cups unsweetened coconut milk
3/4 cup chicken broth
1 1/2 boneless chicken breasts, cut in 1-inch strips
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
For curry paste :
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh green chillies
coarsely chopped 4 garlic cloves,
smashed Small handful of fresh cilantro sprigs
2-inch piece ginger, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped [ optional ]
2 lime leaves, torn
2 teaspoons dried shrimp paste [ optional ]
1/2 cup water
Dry roast corriander, cumin , and peppercorns in a small dry skillet for 2 minutes . Put them in a grinder and buzz the spices to a powder.Add the spice blend and remaining ing to a food processor , grind everything down into a paste by adding water.
Add oil in a pan , saute onion and green peppers .Add in lemongrass,ginger,currypaste and lime leaves , stir for 2mins.
Pour in coconutmilk and chickenbroth. lay the chicken pieces in the mixture to poach.
Add salt, stir together and simmer over low heat for 10 to 15 mins.
Squeeze in lime juice and shower with basil and cilantro.