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. 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.

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check out more related recipes:
pad thai  
thai basil chicken 
 

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