1stalk lemongrassbruised and left whole or crushed in a mortar and pestle
4slicesfresh gingerskin removed, or 1 tsp. ground ginger
1Tbs.olive or coconut oil
½pintgreen beansstrings removed, and cut into 2-inch pieces
1zucchinicut into half moons
½pintcrimini mushroomscleaned and quartered
1lb.fingerling potatoescut into ½” medallions
1bunch scallionsbulbs thinly sliced, green tops cut into one-inch pieces
2Tbs.Thai red or massaman curry pasteor 1 tsp. curry powder and 1 Tbs. tomato paste, if curry paste is unavailable
½bunch cilantro stems and leavesthinly sliced
1fresh Thai chilior 3-4 dried Thai chilies
1tsp.salt plus more to taste
1lime’s zest and juice
Heat a pan with oil over medium-high heat. While it is heating, season the chicken with salt and pepper. Brown the chicken in the hot pan. When browned (chicken will not be cooked through), remove from pan. Lower the heat and add onions, cooking until onions are translucent and softened, adding a little water if needed to deglaze the pan.
Add the lemongrass, lime zest, ginger, potatoes, scallion bulbs, zucchini, and mushrooms and cook until vegetables start to look vibrant and smell fragrant. Season with a large pinch of salt.
Add your curry paste, stirring to coat veggies.
Return chicken to pan, skin side up, followed by the coconut milk, green beans, and 1 tsp. salt and heat to a simmer. Cover and keep at a low simmer, cooking until internal temperature of chicken is 165°F, about 10-15 minutes more.
Add cilantro, green part of scallions, and lime juice. Remove the lemongrass and ginger pieces and ladle into bowls to serve.