Coconut Lime Curry

I got this recipe (and photo) from Cookie magazine. I went to an Asian market in Salt Lake and they had everything I needed. Snow peas and red bell pepper make tasty additions. Even the kids gobbled this up!

1 small yellow onion 2 lemongrass stalks 2 tablespoons canola oil 1 heaping tablespoon grated fresh ginger 2 cloves garlic, pressed 1/4 teaspoon ground cumin 1 tablespoon firmly packed light brown sugar 1 14.5-ounce can coconut milk 1/2 cup chicken broth 2 to 3 tablespoons fish sauce 2 Kaffir lime leaves (optional) 1 pound boneless, skinless chicken breasts or thighs, thinly sliced 1/2 cup firmly packed fresh basil leaves 1 cup thinly sliced white mushrooms 2 tablespoons lime juice

Peel and thinly slice the onion. Trim the lemongrass to the white bulb only, then cut each bulb in half lengthwise and crush the pieces with the side of your knife. Heat the oil in a saucepan over medium-high heat. When the oil is hot, add the onion, lemongrass, ginger, and garlic, and sauté until the garlic is golden, 1 to 2 minutes. Add the cumin and brown sugar (and, if you want spicy curry, add chiles to taste), and let everything cook until the sugar bubbles, about 30 seconds. Add the coconut milk, broth, fish sauce, and lime leaves (if using), and bring the liquid to a boil. Reduce the heat to low, and let the mixture simmer for 15 minutes to blend the flavors. Add the chicken, basil, mushrooms, and lime juice, and let everything simmer until the chicken is opaque, about 10 minutes longer. Remove and discard the lemongrass stalks and lime leaves. Serve right away.