When Rachel Foster lived in downtown Phoenix, she regularly ordered Thai curry at a favorite restaurant. One day the clerk at the small market next door gave her a recipe for the curry. Foster put the recipe to use when she moved out of town. She still gets a weekly dose of her favorite Thai dish, but she cooks it herself.

This is one of my all time favorite dishes. I hope you will enjoy this recipe as much as I do. If you never had the pleasure of trying Thai curry chicken then I almost can guarantee that you will fall in love with Thai food after trying this chicken recipe.

Green curry (Thai: แกงเขียวหวาน, literally sweet green curry) is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry.The main ingredients for the sauce consist of coconut milk, green curry paste, eggplant, sugar, fish sauce, kaffir lime leaves, and thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is made by pounding in a mortar green chillies, shallots, garlic, galangal, fresh turmeric, shrimp paste and salt. The paste is briefly fried in a wok and coconut milk is added, then meat and vegetables added along with a pinch of brown sugar. Finally, kaffir lime leaves and thai basil are added just at the end of cooking for fragrance.Thai green curry can be made with meat, duck, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles known as khanom jeen (Thai: ขนมจีน).