Thai Green Curry

· 1-2 Tbsp. oil for stir-frying

· 1 stalk lemongrass

· 1 Tbsp. coriander seeds, OR substitute 1/2 Tbsp. ground coriander

· 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores), OR substitute 3 Tbsp. soy sauce

· 1 tsp. shrimp paste (available by the jar at Asian/Chinese food stores)

· 1 tsp. sugar

· 1-3 green chilies (depending on desired spiciness)

· 1 onion

· 3 cloves garlic

· 1 thumb-size piece galangal OR ginger, sliced

· 3-4 lime leaves (fresh, frozen, or dried - available at Asian/Chinese food stores)

· ½ cup fresh coriander including stems

· 1 tsp. dark soy sauce

· 1 can coconut milk

· ½ chicken chopped into pieces (I used 1 18oz pack of soft tofu)

· 2 bell peppers, red and green (I also added sugar snap peas, find that the natural sweetness of them goes will with the curry flavor)

· 1 cup fresh holy or sweet basil, chopped roughly

· Step 1: Prepare the Lemongrass.

Remove any tough outer leaves and also the bulb. Thinly slice the lower half of the stalk (the upper half can be discarded OR cut into long segments and added to the curry for extra flavor). Chop the slices with your knife to mince, or pound with pestle & mortar. Now place this prepared lemongrass in a food processor or mixing bowl.

If using whole coriander seeds, place 2 Tbsp. of the seeds in a mortar or coffee grinder. Pound or grind the seeds, then add to the food processor or mixing bowl. Tip: 1/2 Tbsp. regular ground coriander can be used instead, although I find the freshly-ground seeds to be better-tasting.

Now also add to your processor the following ingredients: (If mixing by hand, be sure to mince all ingredients first)

· 1 onion, chopped

· 2 cloves garlic

· 1-3 green chilies (depending on desired spiciness)

· 1 thumb-size piece of peeled galangal OR ginger, sliced

· 3 lime leaves (fresh, frozen, or dried), central stem removed

· 1/2 cup fresh coriander (including stems) chopped

· 2 Tbsp. fish sauce (or substitute 3 Tbsp. soy sauce)

· 1 tsp. shrimp paste

· 1 tsp. sugar

· 1 tsp. dark soy sauce

Process well to make a beautifully fragrant Thai Green Curry Paste

Place 1-2 Tbsp. coconut, peanut or other vegetable oil in a wok over medium-high heat. Add the green curry paste plus 1 can coconut milk. Stir well together, simmering until frgrant (about 1 minute).

Add 1/2 chicken cut up into pieces. If desired, you can also add the leftover segments from the lemongrass stalk, plus a few additional lime leaves (optional).

Stir and bring to a boil. Reduce heat to medium or medium-low and cook (covered) for 45 minutes. Stir the curry occasionally.

Add 2 chopped red and green bell peppers (bite-size pieces). Stir well and continue cooking for another 15 minutes. Chicken is fully cooked when the juices run clear .

If you're not using meat, I like to put the Tofu, sugar snap peas and bell peppers all in at once and simmer them until they are cooked through.

Taste the curry for salt and spice, adding more fish sauce (or soy sauce) if more salt is required. Add more fresh-cut chili if not spicy enough. If too spicy, add a little more coconut milk. If you'd prefer it sweeter, add a little more sugar.