You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch.
The recipe for this spicy Thai dish comes from chef Saipin Chutima, of the Las Vegas restaurant Lotus of Siam.
Although this dish is traditionally made with a whole, cut-up chicken, we've found that thighs and drumsticks work just as well.
Sauteing chicken in coconut oil deepens the aroma to this Thai curry, which is cooked with coconut milk, fish sauce, lime, and palm sugar. If you can't find coconut oil, substitute corn or canola oil. Continue...
Does Not Apply
Source: Life Loves the Curious