Thai chicken coconut curry

· 2 tablespoons canola or peanut oil

· 1 onion—finely chopped

· 3 teaspoons Thai red curry paste

· 3 cloves garlic—finely chopped

· 1 cup coconut milk  (whole can is ok)

· 1 cup chicken stock (almost full can is ok)

· 2 tablespoons fish sauce

· 1 tablespoon brown sugar

· ½ teaspoon salt

· 1 stalk lemongrass, first outer layer removed cut in half (Harris Teeter always has it)

· 1 zucchini -sliced into thin rounds

· 3/4 - 1 lb of fresh green beans

· 1 red pepper (capsicum)—julienned (optional)

· 1.5 cup Jasmine rice

· 1 - 1.5 lb uncooked chicken breast —cut into bite-sized pieces & marinated as noted

· 2 tablespoons cornstarch mixed to a paste with 2 tablespoons water

· 2 tablespoons lemon juice (juice of 1 lemon)

· 15 large fresh basil leaves—finely sliced

Marinate the cut up chicken in a little milk, ginger-garlic paste, Thai Red curry paste, and salt.  -Doesn't have to be in advance, if you just do it first.

HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to a boil. ADD the lemon grass, red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.

Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.

JMC:  I've made this several times now, and I incorporated my notes/amounts into the above.... so follow it closely, and it'll come out great.

I like it with green beans.  I keep doing it without the red pepper, and it's fine without. I prefer to make it with both green beans and zucchini.   -freezes well.