Green Curry Chicken Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Lime wedges, for garnish

2 kaffir lime leaves

3 cups unsweetened coconut milk, 2 (13.5 ounce) cans

1 tablespoon whole black peppercorns

4 garlic cloves, smashed

1 tablespoon coarsely chopped fresh ginger

2 shallots, coarsely chopped

8 fresh Thai green chiles

Small handful of fresh cilantro sprigs

2-inch piece galangal, peeled and coarsely chopped

2 tablespoons vegetable oil

1 medium onion, cut in 8 wedges

1 lime, juiced

1/2 cup water

1 stalk lemongrass, white bulb only

2 teaspoons dried shrimp paste

Fresh Thai basil leaves

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

Fresh cilantro leaves

2 tablespoons coriander seeds

Sea salt

1 tablespoon cumin seeds

3 tablespoons Thai green curry paste, recipe follows

2 kaffir lime leaves, torn

1 green bell pepper, cut in 8 wedges

2 lemon grass stalks, white part only, coarsely chopped

3/4 cup chicken broth

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