2 tablespoons vegetable oil |
1 medium onion, cut in 8 wedges |
1 green bell pepper, cut in 8 wedges |
1 stalk lemongrass, white bulb only |
1 tablespoon coarsely chopped fresh ginger |
3 tablespoons thai green curry paste, recipe follows |
2 kaffir lime leaves |
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans |
3/4 cup chicken broth |
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips |
sea salt |
1 lime, juiced |
fresh thai basil leaves |
fresh cilantro leaves |
lime wedges, for garnish |
2 tablespoons coriander seeds |
1 tablespoon cumin seeds |
1 tablespoon whole black peppercorns |
8 fresh thai green chiles |
2 shallots, coarsely chopped |
4 garlic cloves, smashed |
small handful of fresh cilantro sprigs |
2 -inch piece galangal, peeled and coarsely chopped |
2 lemon grass stalks, white part only, coarsely chopped |
2 kaffir lime leaves, torn |
2 teaspoons dried shrimp paste |
1/2 cup water |