Green Curry Chicken

Cut the chicken into 1 inch pieces. Season with salt and pepper.

Heat a heavy bottom pot with 2 tablespoons of oil to medium-high. Add the chicken and sear on both sides until golden brown. Transfer the chicken to a plate and cover the plate to keep the chicken warm.

Lower the heat to medium and add in the remaining oil. Cook the onions until softened and then add the garlic, ginger, and red chili pepper. Sauté for an additional minute and then add in the curry paste. Stir and cook the mixture for one minute until they become fragrant.

Whisk in the coconut milk, chicken stock and fish sauce and allow the liquids to come to a boil. Lower the heat to medium-low and cook for 5-10 minutes to allow the sauce to thicken. Add the kaffir lime leaves, browned chicken, peppers, and mushrooms into the pot. Stir the items together and simmer (partially covered) for 10-15 minutes. Taste and add in additional fish sauce if needed. Stir in the basil and cilantro and plate.

Garnish with additional cilantro and serve immediately with rice.