Easy Green Curry Chicken

I posted a red curry dish a week ago, and today I will introduce another popular curry dish using green curry paste. In the Thai cuisine, they have three kinds of curry-the red, green, and yellow. The most popular curry is yellow curry that we see in Vietnamese and Indian curry dishes. The yellow curry, especially as used in Indian cooking, is used with so many spices blended up together and turmeric powder, which gives it its characteristic yellow color. Basically, all curries are made up from different kinds of spices, and the green curry is for most part made up with the green spices, such as lemongrass, Jalapeno, cilantro, and kaffir leaves. Of course, it is simple to make all curry pastes from scratch, but for a busy cook, most of the store-bought curry paste is very good because it saves time when preparing a curry dish. The Thai green curry is mostly cooked with beef. However, other choices of meats can be easy substituted. Although a Thai green curry dish never has potatoes, but meats cooked with potatoes is well served alone by itself. Because the dish here is green curry, lots of cilantro and mints can be used to make it really green.

Ingredients
2 lbs of chicken breasts and legs, cut in pieces
1/4 cup peanut oil
2 tbs green curry paste
3 garlic cloves, minced
1 knob of fresh ginger, minced (about 2 tsp)
1 cup chopped green onions
1 lb. potatoes, peeled and cut in pieces
1 green bell pepper
1/2 cup green pea
1 cup chicken broth
1 1/2 cups coconut milk
6 kaffir leaves
1 tbs each – fish sauce, sugar, and salt
1 cup total of basil, cilantro, and mints, chopped

Hot cooked rice

Directions:
In a medium pot, heat oil. Stir in garlic, ginger, green onions and curry paste. Cook until fragrant.

 Add meat and kaffir leaves and toss to mix with spices. Stir and cook for 5 minutes.

More cilantro can be added at this point.
Add chicken broth and potatoes and bring to boil.

Cook for 15 minutes and add coconut milk, green pepper, and peas. Season with fish sauce, salt, and sugar.

Continue to cook for 20 more minutes or until chicken and potatoes are tender.

Sprinkle with chopped basil, cilantro, and mints. Serve over rice.