Thai Green Curry

Directions

• Take off the top layers of the lemongrass and thinly slice (just the pale parts of the stalk, discard the green parts).
• Finely chop the ginger and onion.
• Prepare the Kaffir lime leaves (see how here). If you don’t have Kaffir lime leaves, use the juice and zest of 1 lime.
• Prepare the other vegetables as well. If using red bell peppers, carrots or bok choy, slice into thin strips. Cut the broccoli into florets.
• Heat oil in a pan and fry the onions for 2-3 minutes (until translucent but don’t start turning brown).
• Add ginger, lemongrass, green chillies, and curry paste. Stir fry for 30 seconds.
• Add coconut milk, chicken stock, fish sauce, and sugar (and lime juice if not using Kaffir lime leaves).
• Add chicken, lime leaves (or lime zest), and red bell peppers.
• Bring to a boil and then take down to a gentle simmer. Cook for 5-10 minutes (or until chicken is just tender).
• Add the vegetables (broccoli and bok choy) and cook on low for another 5 minutes (till vegetables are cooked but still have a little bite to them).
• Remove from heat and add coriander leaves and Thai basil leaves.
• Serve with boiled white rice.