Fast and easy Thai green chicken curry

Use a BBQ chicken and fresh herbs to make this better-than-takeout dish.
 Recently, I had dinner with an old friend and loyal DolceDolce reader. She asked me to rerun this favorite recipe of hers. It takes only minutes to make restaurant quality Thai Green Chicken Curry. Try it once, and you will be hooked. If you use a barbecued chicken, it takes about 10 minutes, start to finish. You will die over the taste.
For four people:
3 limes
3 cups of cooked diced chicken
1½ cup green vegetables quartered or sliced: Thai eggplants, snow peas, frozen, green or asparagus.
Thai eggplants are small and green and available in Asian markets. Wash and quarter them unless they are tiny. Slice snow peas thinly, also green beans to bring out flavour and colour. Cut asparagus on the diagonal. Add good frozen sweet peas. All are delicious. In a pinch, a big red bell pepper, diced, is good too. Green pepper doesn’t work as it is not sweet. Good quality green peas, fresh or frozen, look pretty and are popular with children. They are also quick as you can just pop them in and they stay pretty and green.
Open a can of coconut milk.
Wash and cut three limes.
Dice three cloves of garlic and grate 1½-inch of fresh ginger, or use one heaping tbsp. of garlic ginger paste. Place it in small amount of hot oil (any type) and heat until it begins to colour. Add 1 heaping tbsp. of green curry paste. Cut the heat to a low simmer and cook the curry paste with the garlic and ginger.
Add the coconut milk
Add the chicken and the green vegetables
Add 2 tbsp. of fish sauce and 2 red chilies (do not add if you do not like very spicy curry)
Adjust heat to a low simmer
Add the juice of two limes
Add 1tbsp. sugar or 1 ½ tbsp. Stevia in the Raw
Add more lime or sweetener or fish sauce for salt.
This all takes about 10 minutes, max.
Grate a little lime peel into curry to intensify flavour if you like (that is why we wash all citrus).
Remove from the heat and add ¼ cup fresh chiffonaded (thinly sliced) Thai or regular basil leaves.
Optional: Top with ¼ cup fresh cilantro and fresh basil (Thai basil is fabulous and more intense if you can find it, regular will do) and chopped peanuts. Serve with the Jasmine rice you started before you made the curry. This can be served at a dinner party – it is that good.
Garnish with herbs, peanuts, and chilies.
A very basic Thai /Asian pantry:
Fish Sauce – Three Crab brand, if you can find it
Coconut milk
Green curry paste in cans. Get some small Tupperware or jars. They will keep the paste fresh in the refrigerator for months.
Red chili, fresh (you can use dry flakes if you don’t cook a lot or if you do not like very spicy food)
Lemongrass (you can use just fresh limes). Lemongrass may be cut and kept in the freezer
You can buy garlic ginger paste in jar as time saver. Or, buy a jar of each and use them for all your cooking needs. I prefer fresh, but if you are in a time-crunch, it works!
Jasmine rice
Thai basil or regular basil (can be used in other cooking and sandwiches later – so good!
Fresh coriander or cilantro (optional if you do not usually use it in your cooking
Shopping list for Asian pantry while you are in the market or Chinatown
Soy sauce
Oyster sauce
Hoisin Sauce
Sesame oil
Sesame oil with cayenne
Garum Marsala
Basmati rice and Jasmine rise
Mi Chay Vietnamese noodles