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Green Curry Chicken

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Ingredients

4 stalks of fresh lemongrass, bottom 4 inches thinly sliced

6 jalapeños, seeded and coarsely chopped

3 garlic cloves, smashed

One 2-inch piece of peeled fresh ginger, thinly sliced

2 shallots, thinly sliced

1/4 cup chopped cilantro

1 teaspoon minced lime zest

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon freshly ground pepper

1 tablespoon Thai fish sauce

1 tablespoon fresh lime juice

3 tablespoons peanut oil

1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips

1/2 pound shiitake mushrooms, stemmed, caps quartered

One 14-ounce can coconut milk

2 cups chicken stock or low-sodium broth

8 lime leaves or one-inch-wide strips of lime zest

1 tablespoon brined green peppercorns, drained

2 tablespoons Thai fish sauce

1 cup chopped cilantro

1/2 cup shredded basil

Steamed rice and lime wedges, for serving

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