Thai Green Curry with Chicken

I just made this up based on the ingredients of Filipino Chicken Curry. My husband loves thai curry so I had to figure how to cook it. You can substitute the chicken thigh to chicken breast if you prefer white meat. Also, you can substitute to thin beef and use the red curry paste instead. I've tried both and they are both really yummy and very different. I use the Asian Thai Kitchen brand for the paste and coconut milk.


THAI GREEN CURRY WITH CHICKEN

Ingredients:

2 pounds boneless skinless chicken thigh or chicken breast(cut into cubes)
1/4  medium sized white onion (chopped)
1 tablespoon minced ginger
2 tablespoons fish sauce
1 can unsweetened coconut milk
2 teaspoons green curry paste
1 green bell pepper (chopped, deseed)
1 red bell pepper (chopped, deseed)
few basil leaves  (cut into small pieces)
crushed red pepper (optional)

Instructions: 

Heat pan to medium high heat. Add chicken, saute until three quarters of the way cooked. Add onion and ginger. Once onions are translucent add the fish sauce, stir. After about a minute, add the coconut milk and curry paste, switch heat to medium, bring coconut milk to boil and add the bell peppers and basil. Cover for five minutes or until bell peppers are cooked. Add crushed red peppers to make it spicy (according to taste). Serve with rice.