CHEF JEFF — ONE BYTE AT A TIME: Thai Green Chicken Curry

Enjoy the tastes of Southeast Asia without leaving home.

Thai Green Chicken Curry

2 14-ounce cans coconut milk

½ cup Thai green curry paste, more if desired

2 stalks lemongrass, cut into about 2-inch pieces, smashed (with mallet or heel of knife)

2 tablespoons fish sauce

1½ teaspoons salt

2½ pounds chicken thigh meat

2 jalapenos, seeded and chopped

½ bunch fresh cilantro, chopped

In large, heavy-bottomed pot, whisk together coconut milk, curry paste, lemongrass, fish sauce, salt. Add chicken; bring to simmer over medium heat. Cook, gently simmering, until chicken is tender. Taste, adding additional curry paste if desired, adjusting seasonings and flavorings if needed. Remove lemongrass pieces. Stir in jalapenos, cilantro before serving. Ladle into bowls.

Yield: Serves 8.

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