Thai Green Curry Chicken

  1. In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and water and puree until smooth.

  2. In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes. Serve with basmati rice.

Suggested Pairing

Try this with a Gewürztraminer from Italy or Oregon.

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