2tbsp.Peanut chili Oil /I put chili flakes and made it spicy
2tbsp.Green Curry Paste
2skinlessboneless chicken breast, cubed
2kaffir lime leavescoarsely torn (got it in the international store)
1Lemongrass stalk finely chopped
1cupcoconut milk
2tbsp. Thai fish sauce
Garnish:
Thinly sliced kaffir lime leaves
Shaved fresh coconut
Cilantro *optional
OR/ Thai Basil
Instructions
Heat a pan or/wok over high heat, and add Peanut chili oil.
Add the green curry paste and stir it until aromas are released.
Add cubed chicken, lime leaves, and lemongrass and cook it for about 5 minutes or until chicken begins to develop nice brown color.
Add coconut milk with just a pinch of salt and simmer on low heat for about 10 minutes.
Stir in the Thai Fish sauce and serve immediately, perhaps over some rice.
Now garnish is up to you, I had coconut so I garnished it by shaving few slices, didn't have Thai basil, or any basil on hand so I used cilantro instead just to give you an example and contrast of the colors. I did change the recipe just a little bit but it still seemed very tasty.