The Blakeys: Thai Green Curry Chicken

My dear friend Allie gave me this recipe a couple of years ago. In the form of a Facebook message. So every time I want to make this, I have to search the archives of my old Facebook messages, which really isn't the best method. I have grand ideas for a sturdy binder and transparent sleeves for recipes like this... to put together someday. In the meantime, my "For the Tummy" board on Pinterest is where I keep my online recipes.

And so I decided this recipe needed to be Pinable. For my own sake. So here it is.

serves 4 to 6

3 large chicken breasts (about 1 1/2 lbs)
2 cans coconut milk
2 tablespoons green curry paste (or much less, if spicy)
2 tablespoons fish sauce
zest of 1 lime
1/2 cup chicken broth
chopped fresh basil and cilantro
at least 4 cups cooked rice.
salt, to taste

I didn't have any limes, so I used a tablespoon of lime juice, which was perfect. The green curry paste I have is from a little local Asian market, and it's pretty spicy. So I actually only used maybe 1/2 a teaspoon so the sauce would be mild enough for my young kiddos. Then after the cooking was all done, I mixed a couple of teaspoons of curry paste with some of the sauce, and added it to what my husband and I ate. Spicy, and oh so tasty!

Get some rice going. Jasmine rice is great, but regular plain white rice is what I had on hand.

Pour (or scoop, really) coconut milk into large pan.

(Notice the different textures? The thick stuff in the back is the Trader Joe's Coconut Cream, which I love. The creamier stuff is good old basic coconut milk, which is also great. Some people prefer to use a "light" coconut milk, which is fine too, just less creamy.)

Let it melt, allow to boil, and simmer for a good 15 minutes so it reduces from about 4 cups to about 3cups. Now is a great time to cut your chicken into bite sized pieces.