As requested, here’s the recipe.  It’s quick!

Simple Thai Curry

4 oz of Thai green curry paste

2 cans of lite coconut milk (unless you want to go all out with regular coconut milk)

1 lb of chicken diced

Olive oil

Jasmine rice

This is really simple.  I brown and almost cook the chicken through first before I dice it.  I use a wok, but a saute pan works too.  Then I remove the chicken and let it cool a bit.  Pour any excess chicken residue out of the pan.  Throw in some olive oil (or much healthier: coconut oil), and saute the green curry paste for a few minutes.  Then add the 2 cans of coconut milk.  Cut the chicken into cubes, any size you like, and throw it back into the pan with the sauce.

That’s it, people.  And it’s yummy delicious! Cook as much Jasmine rice as you need for your crew, and then serve sauce over rice.  I garnish with fresh basil and slices of hot red pepper.

“Oh, oh, one more thing, before I forget…”* the brains behind this curry operation belong to my good friend, Rory Boothby.  We went to undergrad together at Indiana University.  We’d have friend dates at his place.  He’d make curry, and we’d watch marathons of Columbo.  Do you know Columbo?  “There’s just one more thing, sir.”*

*Spoken by Lt. Columbo himself.