Thai Green Curry

Well, I invited a couple of friends over last night for dinner. And I got many more than I expected. And I was happy to have them. I cooked up my Thai Green Curry, which is one of my favorites, along with Thai Red Curry and Thai Yellow Curry.

Here's the recipe:

Ingredients:
2 Chicken Things (bone-in) per person
1/3 Carrot, Sliced per person
1/4 Bell Pepper, 1-inch squares, per person
1/5 Yellow Onion per person
Coconut Milk (1 can per 5 persons)
Fish Sauce (just enough to hint at the taste)
Green Curry Paste (1 Tablespoon per 4 persons)
Salt and Pepper
Chicken Broth or Stock (about 4oz per person)
1/2 Lime per person
Handful of Cilantro

Method:
1. Sear the Chicken Thighs (salt and pepper each side) in a little olive oil, set aside.
2. Saute the veggies (with a little salt) in a little olive oil, set aside.
3. Cook the curry paste in a small amount of coconut milk until well dissolved, add the rest of the coconut milk and return all veggies and chicken to pot.
4. Add warm chicken stock, fish sauce, a little cilantro, and the juice of one lime (to taste).
5. Stew for 30-35 minutes. Salt and pepper to taste.
6. Serve with jasmine rice.