Poultry Recipes

• 1 stalk fresh lemongrass
• One 3-4 lb. chicken cut into 8 pieces
• 1 tablesppon vegetable oil
• 4 cups unsweetened coconut milk
• 2 tablespoons Thai green currypaste
• 1 teaspoon grated lime zest
• 1/2 cup chicken stock or low sodium broth
• 2 tablespoons fish sauce
• 1 poblano chile, seeded and minced
• 2 tablespoons chopped basil
• 2 tablespoons chopped cilantro

Salt and fresh ground pepper

1. Peel the outer leaves from the lemongrass and discard the top 2/3's. Mince the white bulb.
2. Season chicken with salt/pepper. Heat oil in large cast iron skillet or casserole. Add chicken in batches. Cook over medium heat, turning occasionally until browned, about 10 minutes. Remove chicken from pan and set aside.
3. Add coconut milk to pan and boil, scraping up brown bits from the bottom. Cook over high heat until reduced to about 3 cups, for about 15 minutes. Stir in curry paste and simmer over medium heat for 5 minutes. Return chicken to pan, along with juices from chicken. Add lemongrass, lime zest, stock and fish sauce. Cover partialy and simmer over low heat for 30 minutes.
4. Add poblano, basil and cilantro, cover and cook over low heat for 10 minutes.

Serve with jasmine rice.