8+ Oz. boneless, skinless chicken breast.
2 Green onions cut into 1/4 inch pieces.
2 Pieces of lemon grass cut so small that it is almost minced.
2+ Tbsp minced fresh ginger.
3 Garlic clove minced.
2 Tbsp chopped fresh basil.
2 Tbsp lime juice.
3 Tbsp chopped cilantro.
3 Tbsp green curry.
2 Tsp hot curry.
1 5+ Ounce cans of coconut milk.
Directions:
Cut the chicken into small pieces and season with tumeric & ground coriander. Salt it lightly.
Add the chicken to a heated wok and stirfry until no longer pink. Remove and set aside.
Add the ginger and garlic to the wok. Stirfry 2 minutes or so, then add the onion. Cook a minute or so.
Add the lemon grass & basil, followed by the lime juice, green curry, the hot curry, and the coconut milk.
Mix together well and bring to a simmering boil.
Return the chicken to the mixture. Add the cilantro a few minutes after returning the chicken to the mixture and cook on low heat for 20 minutes or so.
Check to determine if more salt is needed. If so, add in very small increments.
Serve over jasmine rice
Serving: 2 to 3 with these amounts.
Notes:
This recipe was created after looking at several for green curry. Most were very involved. This one is a compromise. The meat is cooked first and then returned to the curry rather than being allowed to cook in the curry.
The first time, I didn't use hot curry until I got to the stage of leftovers. Make it part of the recipe from the beginning.
You might also add a teaspoon or so of fish sauce if you want, but not too much.
The outcome is really very good and the recipe should work as well with shrimp as with chicken.