Green Chicken Curry

Ingredients:
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
2 TBSP. green curry paste, add more paste if you like it hot (I like the "Thai Kitchen" brand that can usually be found at any supermarket in the states, but apparently not at the Bitburg or Spang commissaries. I have found it at Bungert's in Wittlich if you want to make the trek)
1 (14 oz.) can coconut milk
1/3 cup vegetable or chicken stock
2 TBS fish sauce
2 TBS brown sugar
1/4 cup chopped basil leaves
1 1/2 cups assorted vegetables cut into 1" pieces (i.e. bell pepper, zucchini, peas or combination)
Jasmine rice or white sticky rice, cooked

Directions:
*Mix the coconut milk, green curry paste, stock, fish sauce, brown sugar and basil in a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes.
*Add the vegetables and chicken and simmer for an additional 10 minutes, until the chicken is thoroughly cooked.
*Serve over cooked rice.

Serves: approximately 4

Source: "Thai Kitchen's" green curry paste bottle

Submitted by: Shannon Wiggins

Personal Notes: Green chicken curry is my absolute favorite Thai dish, and this recipe is delicious! I like this recipe because it's very simple. I've tried other recipes in my quest for the perfect green chicken curry that involve many more ingredients, but they weren't very good. Sometimes it's better to KISS (Keep it Simple Stupid). Enjoy!
(More recipes from Thai Kitchen can be found at http://www.thaikitchen.com/recipes.html)