HMONG CHICKEN CURRY WITH
LIME LEAVES AND HOT PEPPER

2 stalks lemongrass
3 whole star anise
3 slices galanga or ginger root, peeled
1 teaspoon turmeric
1 to 2 hot small red chile peppers
5 cloves garlic
2 tablespoons vegetable oil
1 1/2 cups coconut milk
4 to 5 Kaffir lime leaves
3 scallions cut in 1-inch pieces
1 1/2 pounds boneless chicken breasts, cut in 2-inch strips
1 large onion, diced
3 carrots, peeled and cut into 2-inch diagonal pieces
1 (8-ounce) can bamboo shoots, drained
1 pound string beans or asparagus, cut in 1-inch pieces
1 to 2 tablespoons fish sauce
2 tablespoons chopped fresh Thai basil (optional)
Salt to taste
Juice of 2 to 3 limes
hot cooked noodles or rice (optional, to serve)

Remove outer stalks of lemongrass; you need only the fragrant inner ones. Using mortar and pestle or clean coffee grinder, grind lemongrass with star anise, galanga or ginger, turmeric, chiles and garlic until smooth.

Heat vegetable oil in small saute pan and stir-fry the freshly ground mix for a few minutes.

Pour coconut milk into large flame-proof casserole or Dutch oven and bring to boil. Stir in lime leaves, reduce heat, and simmer, uncovered, 10 minutes.

Add ground spices and simmer 5 minutes more.

Add scallions, chicken, onion and about 1 1/2 cups of water or just enough to nearly cover. Bring to boil, reduce heat, and simmer 15 minutes, uncovered. If needed, add 1 more cup water and return everything to a boil.

Add carrots and bamboo shoots and, 5 minutes later, string beans or asparagus. Cook until vegetables are done.

Add fish sauce, Thai basil (if using), salt and lime juice to taste. Adjust seasonings and serve with noodles or rice, if you like.

Servings: 8
Source: The New American Cooking by Joan Nathan