Thai Green Chicken Curry

 

Ingredients (for one lb of meat)

 

- 1lb of boneless, skinless chicken breast, cut into bite-size pieces

- 1 tbsp of olive oil

- 1 medium onion, chopped

- 1-2 tbsp of green Thai curry paste

- 1.5 cups of coconut milk + 1/2 cup of water

- 3.5 oz of green beans

- 6 kaffir limes leaves, shredded (if not available, subsitute fresh basil leaves)

- 1 tbsp Thai fish sauce

- 1 tbsp fresh lime juice

- 1 teaspoon finely grated lime rind

- 2 teaspoons soft brown sugar

- 1/4 cup fresh coriander (cilantro) leaves, chopped

 

Preparation:

 

- Heat the oil in a wok or heavy-bottom deep pan.  Add the onion and curry paste; cook for 2-3 minutes, stirring constantly.  Add the combined coconut milk and water, and bring to a boil.

 

- Add the chicken and kaffir leaves and stir to combine.  Simmer for about 8 minutes, or until the chicken is tender.

 

- Stir in the beans; simmer for about 4-5 minutes.

 

- Add bag of frozen "stir-fry" vegetable mix (carrots, broccoli, red & yellow peppers); simmer an additional 3-4 minutes.

 

- Stir in the fish sauce, lime juice and rind, and brown sugar.  Mix well.

 

- Serve with steamed jasmine rice and sprinkle with the chopped coriander leaves.

Andrée Tremblay, 2008