Green Curry

Thai Green Curry

2 T. oil
1 med. onion, cut in 16 wedges
1 green pepper, cut in 16 wedges
1 stalk lemongrass, white bulb only (I used lemongrass paste found in produce)
1 T. ch. fresh ginger
3 T. Thai green curry paste (found in asian cooking isle)
2 kaffir lime leaves (I didn't use)
3 c. coconut milk
3/4 c. chicken broth
1 1/2 lbs. chicken breasts cut in strips
Sea salt
1 lime- juiced
1 cup asparagus cut in 3" pieces, sliced at an angle
fresh Thai basil 1/2 cup, sliced (don't skip this ingredient!)
fresh cilantro, 1/8 cup chopped

Saute chicken in oil in small fry pan until cooked. Drain and set aside. In a saucepan , steam asparagus until crisp tender. Set aside. In med. pot, saute onion & gr. pepper for 3 min. to soften. Add lemongrass, about 1 tablespoon,
ginger, curry paste and lime leaves to skillet. Stir 2 min. Pour in
coconut milk and broth. Add cooked chicken pieces, add a pinch of salt. Add steamed asparagus.
Stir and simmer over low heat until heated through. Squeeze in lime juice and shower with basil and cilantro. Serve with steamed rice.