Serves 4–6

Like the colonel's version, this fried chicken is good hot, at room temperature, or cold.

Thai-Style Green Curry Chicken

¼ cup vegetable oil

3 whole boneless, skinless chicken breasts, cut into bite-sized pieces

¼ cup Green Curry Paste (see recipes in Chapter 1)

2 cups coconut milk

3 tablespoons fish sauce

¼ cup (or to taste) chopped cilantro leaves

Steamed white rice

  1. Heat 2 tablespoons of vegetable oil in a large sauté pan or wok over medium heat. Add the chicken and sauté until lightly browned on all sizes. Remove the chicken and set aside.
  2. Add the remaining vegetable oil to the sauté pan. Stir in the curry paste and cook for 2 to 3 minutes. Add the coconut milk and continue to cook for 5 minutes. Add the reserved chicken and fish sauce. Reduce heat and simmer until chicken is tender, 15 to 20 minutes. Stir in the cilantro.
  3. Serve with steamed white rice.

illustration Reducing Chili Fire

Roasting chilies is another way to tone down their heat, as is soaking them in ice water for an hour.