Green Curry Chicken

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

1 tablespoon vegetable oil

3 tbsp. Thai green curry paste (less, of you don't like your curry spicy)

1 medium onion, thinly sliced

1 red bell pepper, sliced

1 14-ounce can coconut milk

2 teaspoons fish sauce (or soy sauce)

1 ½  pound boneless chicken breast, sliced *

1 tsp. salt

1 tsp. white pepper

2 kefir lime leaves, minced

Handful fresh basil, minced

Juice of one lime

Heat oil in heavy skillet over medium-high heat. Add curry paste and stir-fry for about a minute, until the paste starts to become fragrant.  Add the onions and bell pepper and cook until they soften (2-3 minutes). 

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