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today's special : 
Thai Green Curry Chicken
Thai curries are incredibly fast and easy to prepare, provided you take this little shortcut: go to an Asian market or fancy whole foods grocer, and pick up a little jar of green curry paste. Yes, it's sort of cheating, but if the fast, delicious results alone don't assuage your guilt, rest assured that it's what a lot of Thai cooks use as well. Curry paste will keep indefinitely in the fridge. Make the full batch, even if you only have 2 stomachs to feed -- curry tastes even better as leftovers.

1/4 cup minced shallot, or 2 fat cloves garlic
1 medium onion
1 lb. red potatoes
1/4 lb. green beans
1/2 cup fresh basil
2 boneless chicken breast pieces
1 can coconut milk
2-3 tsps. Thai green curry paste, or to taste
1 cup stock
2 tbsps. fish sauce, or to taste
3 tsps. brown sugar
30-40 minutes


1. Mince the shallot/garlic as finely as possible. Peel and roughly chop the onion, then cut the potatoes into 3/4" cubes. Top and tail the green beans, then slice them into 1" sections. Gently tear the basil leaves. Slice the chicken breast into pieces no more than 1/4" thick.
2. Place the shallots and coconut milk in a large pot, then bring to a boil. Lower the heat to a gentle simmer, then add 2 tsps. curry paste and stir well. Cook for 3-5 minutes. Add more curry paste to taste if you like more heat in your curries.
3. Add the remaining ingredients except the chicken (if you're so inclined, you can also reserve 1 tbsp. of the basil leaves to use as garnish). Cook for 15-20 minutes or so, until the potatoes are tender.
4. Add the chicken and cook for about 3 minutes; turn off the heat while the chicken is still a little pink in the center (it'll be cooked to perfection by the time it reaches the table). Add salt to taste.
5. Serve with steamed rice or noodles.

check out more related recipes:
pad thai  
thai basil chicken 

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