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Variation
Thai curry pastes get their heat from chili peppers, but they’re also loaded with other flavours. You may use as much or as little as you like. Yellow is the mildest; green the hottest. Try stirring in a head of chopped Asian greens or baby spinach with the bean sprouts. You may easily substitute beef or shrimp for the chicken.
2 cans (14-ounce/400 mL each)of premium coconut milk
1 heaping tablespoon (20 mL) of Thai curry paste
the tender stems of 1 bunch of cilantro, rinsed well
2 chicken breasts, thinly sliced
2 cups (500 mL0 of chicken broth
1 carrot, shredded
4 or 5 lime leaves
2 stalks of lemon grass, halved lengthwise, woody leaves removed
2 tablespoons (30 mL) of fish sauce
the zest and juice of 2 limes
a small knob frozen ginger
a handful bean sprouts
a 8 ounce (225 g) package rice noodles
1 bunch of cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced
a sprinkle or two salt or soy sauce
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1st Keep
 slavigne
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