Try it, you won't be sorry!
Coconut Green Curry Chicken
recipe by Domestic Diva
two 14-ounce cans coconut milk
4 tbsp Thai green curry paste or more to taste (You can find it in the Asian foods section of your grocery store, it comes in a little bottle or tube, mine is called Thai Kitchen)
1/2 c chicken stock or low-sodium broth
2 tsp fresh ginger—peeled and minced or grated (I like lots of ginger, I usually add more)
zest and juice from 1-2 lime
3-4 tablespoons Asian fish sauce (again in the Asian foods section)
3-4 tbsp light brown sugar
4 chicken breasts cut into bite-size pieces or strips
1 red pepper cut into chunks
3 or 4 carrots, cut on diagonal into coins
4 green onions sliced
6+ tbsp coarsely chopped cilantro
Heat oil in a LARGE skillet and brown chicken for a few minutes. Remove from pan and add curry paste and coconut milk. Bring to simmer and add fish sauce and brown sugar. Add ginger, lime zest and juice, chicken stock and bring back to boil. Reduce heat and add chicken, carrot and red pepper simmering until thickened and vegetables are softened. This may take about 15-20 minutes to reduce down over a low-medium heat, depending on how "saucy" you want it. Taste and adjust as needed, more lime or more fish sauce, etc.
Garnish with green onions and cilantro and serve over jasmine or basmati rice. If you want to up the coconut ante here, replace half the water in your rice with coconut milk (for one cup dry rice use one cup water and one cup coconut milk). Cook normally but now you will have a delicious coconut rice to serve with this :)
Go forth and cook, my pretties .....