1 pound skinless chicken breast/thigh cut into bite-size pieces
1 chopped green pepper
1 cup chopped asparagus or green beans
handful cherry tomatoes
2-3 whole kaffir lime leaves
3/4 cup coconut milk
1//2 can evaporated milk ( add extra coconut milk for dairy sensitives)
1/2 cup fresh Thai basil or sweet basil
GREEN CURRY PASTE:
1 stalk lemongrass, thinly sliced or lemongrass substiture found on web
1/4 can coconut milk
1-3 green chilies (if you can't find Thai, jalapeno work well)
1 cup chopped cilantro leaves and stems
1 shallot chopped
4-5 cloves garlic
1 thumb-size piece galangal or ginger sliced
3 Tablespoons fish sauce
2 Tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground white pepper
1 teaspoon brown sugar
1 teaspoon shrimp paste
Directions
1. Place green curry paste ingredients in a food processor or blender and blitz to create a fragrant green curry paste/sauce (you may need to add more coconut milk if using a blender). To make sauce by hand: Mince and stir all sauce ingredients together in a bowl, OR use a pestle & mortar to mash dry ingredients followed by liquid ingredients. Set aside. 2. Place a wok or large frying pan over medium-high heat. Add a little oil and swirl around, then add your green curry paste. Stir-fry 1 minute to release the fragrance. 3. Add the chicken. Stir-fry until well saturated with sauce. 4. Add 1/2 can evaporated milk, plus the lime leaves (if using). Stir and reduce heat to medium-low. Simmer chicken 5-6 minutes. 5. Add 1/3 to 1/2 can coconut milk, plus the green vegetables (except basil) and continue simmering another 3-4 minutes. 6. Add the cherry tomatoes and simmer 2-3 more minutes. Avoid over-cooking - you want the tomatoes to keep their shape and the green vegetables to retain some of their crispness. 7. Remove curry from heat and taste-test it for salt and spice. If not salty or flavorful enough, add 1 more Tbsp. fish sauce. If too salty for your taste, add another squeeze of lime juice. If too spicy, OR if you'd like more sauce, add what is remaining of your can of coconut milk. If you'd like it sweeter, add a little more sugar. 8. Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice (as shown). Serve with plenty of Thai jasmine rice, and ENJOY!
For a lighter green curry (lactose-free version): Simply substitute chicken stock for the evaporated milk. Add a little more lime juice when taste-testing (to balance out the saltiness), as needed.