If you have never experimented with Thai ingredients before, try this recipe—the flavors are mental. Lemongrass, coconut milk, basil, lime: They all hit the palate in perfect harmony. If you love Thai food, this is a great dish to start playing around with—and it’s very easy. The floral aroma of green curry simmering on the stove is hypnotic. Kaffir lime leaves are crucial to this dish and are worth the trip to your local Asian market. Serve with Perfect Steamed Jasmine Rice (page 240).

Ingredients

　　Canola oil

　　1 onion, cut in 8 wedges

　　2 green bell peppers, cut in 8 wedges

　　1 stalk lemongrass, white bulb only

　　1 tablespoon minced fresh ginger

　　4 teaspoons green curry paste

　　6 kaffir lime leaves

　　2 1/2 cups unsweetened coconut milk

　　1/4 cup Chicken Stock (page 156)

　　Juice of 1 lime

　　1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips

　　Sea salt

　　1/3 cup coarsely chopped basil leaves

　　1/3 cup coarsely chopped cilantro

　　Lime wedges, for garnish

　　Place a large, deep skillet over medium heat and coat with a 2-count drizzle of oil. Sauté the onion and green peppers for 3 minutes to soften. Split the pieces of lemongrass down the middle and whack them 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. Add the coconut milk, chicken stock, and lime juice. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir the whole thing together and simmer over low heat for 15 minutes. Shower chopped basil, cilantro, and another pinch of salt over the chicken; then serve in dinner bowls with lime wedges. Big flavor!

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter