Tonight I made a really yummy green curry chicken. One of my favorite Thai restaurants does an *amazing* green curry chicken that I always order and I wanted to see if I could get it to be similar cooking it at home.
3 boneless, skinless chicken breasts, cut into small strips
Just a little olive oil for cooking the chicken
2 green onions, chopped
2 tbsp. green curry paste (Epicurious suggests 2 tsp, but Av and I like it *really* spicy – so it can go anywhere between these two amounts)
2/3 c. chicken broth
1 c. coconut milk
1 c. cooked basmati rice (although if I had this recipe to do over, I think I would have made it 1-1/2 c. rice. All the other quantities would remain the same, even with the increased rice.)
Cook basmati rice – get this started early, because this kind of rice takes 45 – 60 minutes to be ready.