Opps! This is the recipe I meant to post, but the gingered chicken is really good too!
Green Curry Chicken (*for those of you with kids, okay who am I kidding you all have kids except us...for the moment, justt use on tablespoon of curry paste and there won't be any heat.)
1 lb Chicken Breasts 1 Can Coconut Milk
Crushed Garlic, to taste 1½ -2 T. Green Curry Paste
Olive Oil 3T. Sugar
4 Carrots, chopped Fresh Cilantro, chopped
3 Celery Stalks, chopped on a diagonal Lime Wedges
1 Medium Onion, chopped 2C. Rice, cooked brown or white
Cut up chicken & fry in garlic & olive oil. Set aside. Stir fry carrots, celery & onion in garlic & olive oil - about 5 minutes or until onions are mostly cooked. (Don't over cook - you want the carrots slightly crispy) Mix together with chicken in a big pot & pour the coconut milk over. Stir in the green curry paste & sugar. When it comes to a boil thicken with a little cornstarch. If you want more sauce, add some chicken broth to the consistency you desire. *be warned...do not add too much broth or it will dilute the coconut flavor too much.* Serve over warm rice & top with fresh chopped cilantro & lime wedges.
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