THAI GREEN CURRY CHICKEN - serves 6(!!?) - OR 4 people with health appetites

INGREDIENTS
Step One: Green Curry Paste

1 tsp. kaffir lime leaves
5 tsp. shallots
1 tsp. coriander seeds
5 tsp. diced garlic
1 inch cube galangal or ginger, diced
2 long green chiles
10 small green chiles
3 coriander roots
1/3 tsp. cumin
3 tsp. lemon grass
1/2 tsp. black pepper
2 tsp. shrimp paste

Grind seeds and dry herbs with a pestle and mortar. Next, add coriander roots, lemon grass, ginger etc., leaving the shrimp paste for last.
Refrigerate- This curry paste will last months if refrigerated.
- I added a bit of additional corriander leaf to this paste. Also - if you need to blend it, maybe add a wee bit of oil and/or lime juice.

Step Two: Curry Chicken - or use tofu instead!

2 tbsp. curry paste
2 cans coconut milk
1 can chicken stock
1/2 lb. chicken sliced up
2 tsp. white palm sugar
2 tbsp. fish sauce
1/4 c. vegetable oil
2 c. fresh peas
3 or 4 kaffir lime leaves
15-20 Thai basil leaves

WHAT TO DO
Sautee the curry paste. Add coconut milk and simmer for a few minutes. Turn to high heat and bring to boil, adding chicken stock. Add chicken and simmer until chicken is no longer pink (5-10 minutes). Add all other ingredients except basil. Keep at a simmer until the peas are just cooked. Add the basil and stir for a moment. Serve over Thai jasmine rice.

If you are going to cook this with tofu instead of chicky, I'd recommend frying it a little first so that it doesn't dissolve when cooking.