Green Thai Curry Name: Robin Kotelnicki Base: Bangor NBK Recipe: 7 Serrano chilies (chopped, no seeds or ribs) 2 Jalapeños (chopped, no seeds or ribs) 5 cloves minced garlic 3 Tbs. shallots 4 Tbs. cilantro stems 2 Tsp. lime zest 1 Tbs. peanut oil 1 Tbs. cumin 1 Tbs. coriander 2 cans coconut milk 2 Tbs. brown sugar 1 ½ lb. chicken breast (sliced thinly into strips) 4 oz. fresh shitakes 1 broccoli crown (cut into bite-sized pieces) 1 red pepper (cut into strips) Jasmine rice Salt & pepper Pulse all the above ingredients in a food processor about 10 times. Then open 2 cans of unshaken coconut milk and scoop out enough of the top creamy part to make 1 cup. Add this to the paste and puree. Transfer to a large non-stick pot and bring to a boil, stirring frequently. Cook med-high 3-5 min. then add the remaining coconut milk and 2 Tbs. brown sugar. Bring back to boil and add 1 ½ pounds of thinly sliced chicken breast strips, 4 oz. shitakes, 1 broccoli crown (cut into bite-size pieces), ½ c. red pepper strips. Cook on med-high until chicken is cooked through. Serve with jasmine rice and top with lime juice and fresh cilantro leaves.