Thai Green Curry Chicken

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1 stalk fresh lemongrass

One 3 1/2- to 4-pound chicken, cut into 8 pieces

Salt and freshly ground pepper

1 tablespoon vegetable oil

4 cups unsweetened coconut milk (from 3 cans)

2 tablespoons Thai green curry paste

2 kaffir lime leaves, or 1 teaspoon freshly grated lime zest

1/2 cup chicken stock or canned low-sodium broth

2 tablespoons fish sauce (nam pla)

1 poblano chile, seeded and minced

2 tablespoons finely chopped basil, preferably Thai

2 tablespoons finely chopped cilantro

Steamed jasmine rice, for serving

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