This is from a Gluten-free cookbook I have. Really flavorful - it was gone in no time and one of the children even wrote "It's Really Good!" on the recipe page. ;-)
Thai Coconut Chicken
1 green chili, seeded and roughly chopped
1 sm. onion, roughly chopped
3 (+++) cloves garlic, chopped (I added at least 1/2 a head - we LOVE garlic)
3 cups fresh cilantro
2 tsp. Thai fish sauce
1/4 tsp. ground turmeric
1 stalk lemongrass (now available at Raley's!), roughly chopped
grated zest and juice of 1 lime
2 tsp. superfine sugar
1/2 in. piece fresh ginger root, roughly chopped (again, I more than doubled this because we LOVE ginger, too!)
4 skinned boneless chicken breasts
1 TBS peanut oil (I just used veg./olive oil)
2 cups chicken stock/broth
1 can coconut milk
salt and pepper to taste
roughly chopped cilantro for garnish
1. To make the curry paste, put chili, onion, garlic, cilantro, fish sauce, turmeric, lemon grass, lime zest and juice, sugar and ginger in food processor and blend until smooth, scraping mixture down when necessary.
2. Cut chicken into small pieces and season lightly. Heat oil in large saucepan and gently fry for 5 min. (You want to sear the chicken on the outside but not fully cook it.)
3. Put chicken stock and curry mixture in a separate pan and bring to a boil. Cook uncovered for 15-20 minutes.
4. Add chicken and coconut milk to curry stock and cook for about 20 minutes until chicken is very tender. Garnish with cilantro and serve with fragrant rice or rice noodles.