Thai Green Curry
adapted from my friend W.P.
1 can (14.5 oz, or 400 ml, I think, or thereabouts) good-quality coconut milk, like Aryo-D
1-3 tablespoons green curry paste (to taste; start with a little and add more)
1 onion, chopped
1-2 boneless skinless chicken breasts, sliced and then cut into smaller pieces
1 red bell pepper, chopped (or zucchini or other fave veggie)
palm sugar, a few teaspoons (sub a little other sugar if you don't have it)
fish sauce, 1 or more teaspoons or tablespoons, to taste
kafir lime leaves, if you can find them
fresh basil, chopped, optional
1. In a skillet or saucepan, add some fat from the coconut milk and cook until melted. Stir in some of the green curry paste; about 1 tablespoon, until it melts. Add the rest of the coconut milk from the can along with the onions, chicken, and veggies. Simmer gently until everything is cooked through; about 10-15 minutes. Add palm sugar and fish sauce to taste. If you have kafir lime leaves, chop some and add them (I have never used them because I can't find any).
2. Simmer until the sauce reaches desired thickness and consistency. If it gets too thick, you can thin it with some water. Re-adjust seasonings. You can also add some water to make the dish go further. Stir in fresh basil at the end, if using. Serve over hot jasmine rice.
*You can use this method for red curry paste too. If using something sweet like pumpkin, don't use any palm sugar. Always add all seasonings to taste.
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