Thai Chicken Recipe

I got this recipe from someone very dear to me after having enjoyed her gracious hospitality and this splendid dish. Serve with a green salad and fresh fruit and you have yourself an amazing meal. I have served it repeatedly since our initial delight and it has become a favorite.

2-3 lbs. skinless chicken breasts
olive oil for sauteeing
4 c. unsweetened coconut milk
1-2 T. green curry paste (I use 3 because we love curry!)
1 t. lime zest or 2 Kaffir lime leaves (I use the lime zest.)
1/2 c. chicken broth
2 T. fish sauce
2 T. finely chopped fresh basil (or dried to taste)
2 T. chopped cilantro (or dried to taste)
1 poblan chile (optional)
1 stalk fresh lemon grass (or add another t. zest)
Discard tough outer leaves of lemon grass, mince tender white bulb. Season chicken with salt & pepper and saute; set aside. Deglaze skillet with coconut milk; reduce to about 3 c. (simmer about 15 min.). Add curry paste, simmer 5 min. Add chicken, lime zest, fish sauce and chicken broth; simmer briefly.Add basil, cilantro, chili and simmer 10 mn. Serve over jasmine rice (I use regular white rice.) and garnish with cilantro and chopped green onion.