Ingredients

• 2 tablespoons of butter, or ghee
• 1 medium of onion, cut in 8 wedges
• 1 stalk of lemongrass, white bulb only
• 1 tablespoon of ginger, root, coarsely chopped
• 3 tablespoons of curry paste, Thai green (Mae Ploy brand)
• 3 cans of coconut, milk, unsweetened (two 13.5-ounce cans)
• 3/4 cup of broth, chicken
• 1 1/2 lbs of chicken, skinless, boneless breasts, cut in 1-inch strips
• salt, (sea salt) to taste
• basil, Fresh Thai basil (optional)
• coriander (cilantro), Fresh leaves (optional)
• lime wedges for garnish (optional)

Instructions

1. Sauté Place a large, deep skillet over medium heat and coat with the ghee/butter. Saute the onion and green peppers for 3 minutes to soften.

2. Add Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger and curry paste to the skillet and stir for 2 minutes.

3. Add and Simmer Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes.

4. Serve Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges and rice.