Thai Chicken Green Curry

4-5 cloves garlic

1-3 green chilies (Thai green chilies)

1 shallot chopped

1 thumb-size piece galangal OR ginger, sliced

1/2 cup fresh coriander (cilantro) leaves & stems roughly chopped

1/2 cup fresh basil

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. ground white pepper (available in most supermarket spice aisles)

3 Tbsp Fish sauce

1 tsp shrimp paste

1 Tbsp. lime juice

1 tsp. brown sugar

1/4 can coconut milk (set the rest aside for later)

Lemon Grass

Grind well to create a fragrant green curry paste. 

If using a blender, add more coconut milk to blend ingredients, up to 1/2 can as necessary. 

Once its done,

Add 2 Tbsp of oil in a wok or large frying pan over medium-high heat. 

Add the green curry paste you just made and stir-fry to release the fragrance (1 minute). 

Add what is remaining of your can of coconut milk and stir to combine.

Add pieces of chicken chopped into.

2-3 whole kaffir lime leaves (available frozen at most Asian food stores).

Stir and bring to a boil.

Reduce heat to medium-low cooked - 25 to 30 minutes for whole chicken pieces, or 10 to 15 for boneless chicken. Stir occasionally.

To make more sauce,

Add 1/2 cup chicken stock. OR, for a creamier green curry, add more coconut milk (1/3 to 1/2 can) or evaporated milk (both are used in Thailand).

Once chicken is cooked, add any kind of vegetable like; chopped bell peppers OR experiment with other vegetables of your choice 

- green beans, tomatoes, zucchini, and eggplant all work well.

Taste-test the curry for salt/flavor, adding more fish sauce until desired taste is achieved. 

If too salty for your taste, add a squeeze of lime juice. 

Add more chili if not spicy enough. 

If you'd prefer it sweeter, add a little more sugar.