Thai Green Coconut Curry Chicken
from http://thaifood.about.com/

Alongside Pad Thai, Green Curry is the most popular of all Thai dishes. That being said, there are numerous ways to make it - each Thai cook has his or her own method and list of ingredients. Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken, and fish ball. The green curry can be eaten with rice or with round rice noodles known as khanom chin (ขนมจีน).

1 lb. (.460 kg.) skinless chicken breast/thigh, chopped into bite-size pieces
1 green bell pepper, chopped
1 cup chopped asparagus OR green beans
handful cherry tomatoes
Optional: 2-3 whole kaffir lime leaves (available fresh or frozen at Asian food stores)
3/4 can coconut milk
1/2 can evaporated milk OR 2/3 cup coconut milk
1/2 cup fresh Thai basil OR sweet basil
Green Curry Paste (homemade or store bought)

  1. Make the Green Curry Paste, if need be
  2. Place a wok or large frying pan over medium-high heat. Add a little oil and swirl around, then add your green curry paste. Stir-fry 1 minute to release the fragrance.
  3. Add the chicken. Stir-fry until well saturated with sauce.
  4. Add 1/2 can evaporated milk, plus the lime leaves (if using). Stir and reduce heat to medium-low. Simmer chicken 5-6 minutes.
  5. Add 1/3 to 1/2 can coconut milk, plus the green vegetables (except basil) and continue simmering another 3-4 minutes.
  6. Add the cherry tomatoes and simmer 2-3 more minutes. Avoid over-cooking - you want the tomatoes to keep their shape and the green vegetables to retain some of their crispness.
  7. Remove curry from heat and taste-test it for salt and spice. If not salty or flavorful enough, add 1 more Tbsp. fish sauce. If too salty for your taste, add another squeeze of lime juice. If too spicy, OR if you'd like more sauce, add what is remaining of your can of coconut milk. If you'd like it sweeter, add a little more sugar.
  8. Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice. Serve with plenty of Thai jasmine rice.

For a lighter green curry: Simply substitute chicken stock for the evaporated milk. Add a little more lime juice when taste-testing (to balance out the saltiness), as needed.

Serves 4