Thai couisine is one of my favorite styles to cook in. The flavors are bright, the meals come together quickly, and they don't take a lot of specialized equipment. I grow my own basil, and Jake has a little kafir lime tree (he's into all things citrus -- you can see his lime tree on his citrus blog), so we find that this is a great dish to show off our garden efforts. Green curry at restaurants always seems a little to "soupy" to me, so this recipe uses only one can of coconut milk. Enjoy!
Green Curry Chicken
2 teaspoons fish sauce (or soy sauce)
2 kefir lime leaves, minced
Juice of one lime
Pour in coconut milk and fish sauce. Allow the mixture to come to a boil, then add chicken. Cook, stirring frequently, until the chicken is completely cooked.
Stir in basil, lime leaves and lime juice.; bring to boil. Add chicken and bell pepper; stir until chicken is just cooked through. Add salt, pepper, lime leaves, basil, and lime juice. Serve with jasmine rice.
* I find that chicken is easier to slice if you cut it when it is still partially frozen