Green Curry Chicken

Green Curry Soslu Tavuk...
Buyemeği okadar çok seviyorum ki anlatamam size... Bugün öğleyinde yerken sizin için fotoğrafladım... Herhalde 1 ay boyunca her öğün yesem bıkmam...:-)))
İşe gelincede nasıl yapılıyomuş bir öğreneyim dedim ve aşağıdaki tarifi buldum... Denerseniz affiyet olsun... İstanbuldaysanız benide çağırmayı unutmayın...:-)))

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
Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. 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, curry paste and lime leaves to the skillet and stir for 2 minutes. 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. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
Thai Green Curry Paste: 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
Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.