Thai Green Curry Chicken | Oregonian Recipes

Ingredients

• 3 tablespoons green curry paste
• 3 pounds boneless skinless chicken thighs or chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 stalks lemon grass, white and light green parts only
• 1 medium red onion, cut into 6 wedges through the root end
• 12 lime leaves (see note)
• 8 ounces cremini mushrooms, washed and quartered
• 8 ounces (1 medium) Japanese eggplant, cut into 2-inch chunks
• 1 13.5-ounce can coconut milk
• 1/2 cup plus 3 tablespoons chicken broth (divided)
• 2 tablespoons fish sauce
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons cornstarch
• 1 large red bell pepper, seeded, cored and cut into 1/2-inch strips
• 1/2 of a 15-ounce can baby corn
• 1/2 cup loosely packed fresh basil leaves, preferably Thai variety, roughly chopped
• 1/4 cup chopped dry-roasted peanuts
• Hot steamed jasmine rice, for serving