Green Lemon Grass Chicken Curry

Matt and I took a Thai cooking class back in March and I never posted the recipes. . . 

well here they are

Green Lemon Grass Chicken Curry

4 green onions, trimmed and coarsely chopped
2 Thai green chili, seeded and coarsely chopped or use whole chili for spicy curry
3/4" thick fresh ginger, peeled and coarsely chopped
1 tender part lemon grass, chopped
2 cloves garlic, chopped
large bunch fresh cilantro, washed
2 t. fish sauce
3 T. water

Put the green onion, green chilies, ginger, lemon grass, garlic, cilantro, fish sauce and water in a food processor, process to a smooth paste.

4 T. canola oil, divided
3 skinless, boneless chicken breast, diced
1 green pepper, seeded and thinly sliced
1 can (19 oz) coconut milk
salt and pepper

Heat 2 T. oil in a large frying pan. Cook the diced chicken until evenly browned.
Transfer to a plate.
Heat the remaining oil in the pan. Add the green peppers and stir fry for 3 to 4 minutes; then add the chili and ginger paste. Stir fry for another 3 to 4 minutes until the mixture becomes very thick.
Return the chicken to the pan and add the coconut milk. Season with salt and pepper and bring to gentle boil. Reduce the heat, half cover the pan and simmer for 20-25 minutes or until the sauce is reduced to half.