Ingredients
1 in. piece ginger
1 lime, zest only
2-3 cloves of garlic
2 chicken breasts, cut in half lengthwise, then into ¼ in. slices
1 can coconut milk (you’ll only need half)
1 bunch basil
1 bunch cilantro
1 bunch green onions
2-3 jalapenos, flesh only
Preparation
Grind the first 3 ingredients into a paste with a spoonful of coconut milk (the creamy bit at the top of the can). Add to the skillet with the chicken breast pieces and the remaining coconut milk, and bring to a gentle simmer (I find that if I brown the chicken first it becomes overdone). Cook until the chicken is just done and the sauce has reduced somewhat.
Meanwhile, blend the last four ingredients into a paste (I prefer it somewhat chunky). Stir into the chicken mixture immediately before serving over rice.
