Green Curry Chicken

Photo by Chris Kohanek

This dish is ready in about 45 minutes and only uses on pan. What could be easier than that? I prefer boneless, skinless thighs. They have more flavor and are less expensive than breasts. If you choose to use boneless, skinless breasts, be sure to be very diligent to avoid overcooking them. Breast meat is prone to drying out. If you want to lighten this dish it can be made with 2 cups of coconut milk and 2 cups of water. I find this dilutes the flavor a bit too much, so I use all coconut milk. The extra coconut milk also tames the heat from the curry paste better than water.

• 1 can green curry paste
• 2 cans coconut milk
• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
• ½ pound vegetables such as mushrooms, eggplant, sweet peppers, onions, or a mixture
• Fresh chilies
• Chiffonade of basil

1. Combine the curry paste and coconut milk in a deep skillet or large saucepan and bring to a boil, stirring to ensure smoothness.
2. Add chicken, return to a boil, and then reduce heat to medium low. Cover and simmer until meat is nearly cooked through, about 25 minutes.
3. Add vegetables and continue to cook until vegetables are cooked.
4. Garnish with chilies and basil. Serve with rice.