Here's the recipe. Find Thai green curry paste and fish sauce in the Asian section of some supermarkets or in Asian markets. Red Curry can be substituted as well.
Thai Green Curry Chicken
About 1 lb. boneless skinless chicken, cut into bite sized pieces
1 14 oz. can chicken broth
2 14 oz. cans coconut milk
1 Tbsp. Green curry paste or more to taste (I use about 2)
2 Tbsp. Canola or other vegetable oil
5 thin slices of fresh ginger, unpeeled
1 stick lemongrass cut into 1 inch pieces
2 Tbsp. fish sauce
2 Tbsp. fresh lime juice
Small bunch of fresh basil, preferably Thai
Vegetables of your choice; here's what I used
1 Japanese eggplant, cut into chunks
1/2 cup frozen green peas
1/2 red bell pepper, thinly sliced
1 can sliced bamboo shoots in water, drained
1 can baby corn, drained
About 6-8 baby bok choy
In a large pot, heat the oil over medium high heat. Add the curry paste and stir, allowing the paste to heat until fragrant. But don't let it brun; reduce the heat if needed. Add the chicken broth and coconut milk and stir. Let it come to a simmer then add the ginger, lemongrass, lime juice and fish sauce. Let it return to a simmer for about 5 minutes. Add the raw chicken and stir. Let cook until the chicken is opaque, about 7-8 minutes. Add the basil and any other vegetables you are using. Stir and let cook until the vegetables are done to your liking. Taste it - you might want to add a bit more lime juice or if it needs salt, more fish sauce.
Serve over steamed Jasmine rice.
This serves about 4. We had it for dinner two nights and there were still leftovers for Jeff's lunch! It depends how many vegetables you add.