Thai Green Chicken Curry

• 4 TB cooking oil
• 1 onion, peeled and sliced into thin strips
• 6 fresh garlic cloves, minced
• 2 TB fresh ginger, grated
• 3 stalks lemongrass, inner white parts only, thinly sliced
• 8 TB green curry paste
• 2 cans (14 oz each) Asian coconut milk, unsweetened
• 2 cups regular, high quality chicken broth
• 6 TB Asian fish sauce
• 2 TB palm sugar (brown sugar can be subbed if needed, but palm sugar is best)
• 2 TB freshly squeezed lime juice
• 3 lbs boneless chicken thighs or breast, cut into bite size pieces
• 8 lime leaves, sliced OR zest of 1 large lime
• 2 large red bell peppers, seeded and sliced
• ¼ cup Thai basil leaves, shredded
• ¼ cup cilantro leaves, chopped
• Optional: 1-2 chilies, seeded and sliced, if you like heat
• Other: lime wedges and cooked Jasmine rice to serve alongisde

1. In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft (2-3 min) Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth. Add fish sauce, palm sugar, and lime juice. Stir to combine; at this point, the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors. (Dish can be made 1 day ahead up to this point. Flavors will meld and become so much more concentrated the next day.)
2. Add chicken, lime leaves (or zest,) and red bell peppers, stirring well. Bring liquid to a boil and immediately reduce to medium-low for a low boil. Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
3. Remove from heat. Add basil and cilantro, stirring to combine. Serve with rice and lime wedges.