One of the many varieties of food I live is Thai food. And Savannah happens to be home of the best Thai restaurants I have had the pleasure of eating at. Chiriyas is pretty amazing, I can't get enough of their green curry. Their pineapple curry is also a favorite. My entire family loves to eat there, kids too. we get them two plates of special noodles and everyone is happy.
So now that we have the love covered, I can't get in there as often as I want to eat green curry and I like to try and make stuff at home myself. It's like a personal challenge if I go somewhere and like the food enough to want to eat it again. That means I need to figure out how to make it myself too.
So that brings us to this recipe. I am not going to claim it's quite as good, but it's pretty close.
3 - 4 large chicken breast, cut into cubes or strips2 Tbsp. Oil
Saute the chicken in oil over high heat to sear the meat but not cook all the way through. Add the broth, coconut milk, green curry paste, carrots, bell pepper, and pea pods. Simmer until the vegetables are tender.
Optional - sliced jalapeno, stir in about half way through cooking the veggies
When the chicken and veggies are cooked, stir in
1 bunch basil, chiffonade*
(before it's sliced it would say it could be stuffed into 1/4 cup measuring cup)
1/4 bunch cilantro, chopped*
1 - 2 Tbsp cornstarch mixed with water
4 green onions, sliced
1 Tbsp lime juice
Simmer, stirring until slightly thickened. Serve over rice or quinoa
* I usually like to use fresh herbs in a dish like this but I got these in the freezer section of Wal-mart to try. I had some fresh cilantro so I only used the basil this time. It was ok, better than dried but still not as good a fresh. But worth keeping around for a few dishes.