Green Curry Chicken

I love curry... all kinds! If you do too, you're going to love this recipe. However, the curry flavor is subtle (although it does give a little kick) - it's more about the coconut. My hubby loves this dish... and loves that it makes a big pot so there are lots of leftovers! This is actually Mel's recipe and I was shocked to notice she hadn't posted it yet... I had to remedy that! If you have never used green curry paste, don't be intimidated. It is in every grocery store in the Asian food section - same place you would buy the coconut milk. This recipe is pretty loose on instructions - you'll know what I mean. Just go with your instincts and what sounds yummy to you - more or less veggies vs. chicken, etc. It will be delicious, I promise!!Green Curry Chicken

submitted by Brittany

1 lb chicken breasts

crushed garlic

olive oil

4 carrots, chopped

3 celery stalks, chopped on a diagonal

1 medium onion, chopped

1 can coconut milk

1 Tb green curry paste

3 Tb sugar

fresh cilantro, chopped

lime wedges

Cut up chicken and fry in garlic and olive oil. Set aside. Stir fry carrots, celery and onion in garlic and olive oil - about 5 minutes or until onions are mostly cooked. (Don't over cook - you want the carrots slightly crispy) Mix together with chicken in a big pot and pour the coconut milk over. Stir in the green curry paste and sugar. When it comes to a boil thicken with a little cornstarch. If you want more sauce, add some chicken broth to the consistency you desire. *be warned...do not add too much broth or it will dilute the coconut flavor too much.* Serve over warm jasmine rice and top with fresh chopped cilantro and lime wedges.