based loosely on the recipe on the back of the Blue Dragon Green Curry Paste jar. the paste itself is a blend of lemongrass, galangal, lime leaves, shrimp paste, chilies, etc, and saves me from making an extra trip to the farmers market just for galangal.
onion, 1 medium, cut into strips
garlic, 2 cloves, minced or pressed
fresh ginger, 1 T, minced or very finely grated
dried red chilies, 1-3, or red pepper flakes
boneless skinless chicken, 1 lb, cut into small strips (I use breast meat only, but I'm lazy)
green curry paste, 1-2 T
coconut milk, 1 can, light works fine
red bell pepper, 1 large, cut into chunks or small strips
avocado, 2 small, diced
fresh cilantro
toasted cashews
in a deep frying pan, saute the onion in sesame oil for a couple minutes, then add garlic, ginger, and chicken. cook for five minutes or so, then add curry paste and chilies. cook for another two to three minutes and add at least half of a can of coconut milk. cook three minutes or so, and add the bell pepper. when heated through, add the avocado. garnish with cilantro and toasted cashews, if desired. serve with (jasmine?) rice.
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