The Sunday Night Delight

So yesterday at Church we had our Waveny Park traditional get together dinner MnM (Munch n Mingle). People from church say that I'm a 'crowd drawer' or make inactive church members go back to 'active' everytime I make food on any given Sunday afternoon. Our Bishopric gents would surely love that idea since one of our main goal is to bring back our 'inactive' people go back to Church! Anyways, we had a unique menu yesterday. Tired from all that American comfort food and Italian Pastas, my good friend and Food hunting goddess Katie thought of a brilliant idea... why not go Asian? Asian as in Thai Food! So behold ... The GREEN CURRY CHICKEN! it's a Savory chicken dish with Thai Green Curry Paste and Coconut Milk. Not for people with the weak of tongue since it's a spicy one. (you can make it less spicier by using water or adding more Coconut Milk).

I would totally make this again at home and share it with friends and family!

Ingredients:

• 2 Chicken Breasts, chopped into small pieces
• 1 (14 Oz.) Can Light Coconut Milk
• 2 Tbsp. Fish Sauce
• 1 can Green Curry Paste
• Bundle of Fresh Basil (you can also use dried or if you have Thai Basil leaves, the better)
  
• 2 Shallots, minced
• 2 Green Bell Peppers, Julienned
• 2 Red Bell Peppers, Julienned
• 2 Zucchinis, chopped (optional)
  

** you can buy the Green Curry Paste at any Asian store (avg. retail price: $0.79-$1)**

1. In a big pan Saute the Green Curry Paste for about 2-3 minutes. Add Coconut milk and stir until paste dissolves completely. Simmer for another 2-3 minutes or so.

2. Add the Chicken and simmer another few minutes until meat is cooked.

3. Add 2 Tbsp. of Fish Sauce to taste. (it's the secret ingredient)

4. Add the Red and Green Bell peppers, shallots, and Zucchinis and simmer for another 10 minutes.

5. Try it and if you want a little hotter add some more curry.

6. Serve with Rice! Enjoy!