#green curry paste

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Lao Green Chicken Curry

If you want to travel a bit further with a bowl of fragrant and comforting deliciousness, try this Lao Green Chicken Curry. My mom has been traveling to Laos this past year, and I have yet to go, but she might return for a couple of years, which will give me ample time to visit. She has brought back a lot of spices and curry pastes and a cookery book from her trips though, so I’m already traveling somehow!

Ingredients (serves 4):

2 tablespoons sesame oil

1 1/2 onions

2 scallions

1 large garlic clove, minced

5 sticks dried lemongrass, chopped

5 thai basil leaves

1.4 pounds skinless, boneless chicken breasts

1/2 green bell pepper, seeded and chopped

1 teaspoon coarse sea salt

1 tablespoon green curry paste

3/4 tablespoon Madras Curry powder

1 cup Fish Fumet

1 can coconut milk

1 cup steamed broccoli fleurets

In a large wok, heat sesame oil over medium-high heat. Chop onions very finely, and chop scallions, reserving green part for later. Add onions, chopped white part of the scallions, garlic, lemongrass and thai basil to the wok, and sauté, a couple of minutes.

Cut chicken breasts into decent-sized chunks, and add to the wok, stirring often until just browned on each side. Add bell pepper, cook, 2 minutes more.

Stir in coarse sea salt, curry paste and Madras curry powder, and cook, stirring until chicken is completely coated. Stir in 4 tablespoons Fish Fumet, then coconut milk, and increase heat to high. Bring to a boil, gradually stirring in remaining Fish Fumet. Once boiling, reduce heat to medium, place broccoli fleurets on top of the stew, cover with the lid and simmer, 15 minutes.

Serve Lao Green Chicken Curry hot, scattering reserved green part of the scallions on top.

[morethansalad]

Thai Green Curry Pie (Vegan)