This was a spur of the moment idea while shopping earlier.  I wanted chicken and decided to "Thai' it up a bit.  I bought some chicken breast tenderloins.  Next, a can of coconut milk.  Picked up a lime, some basil (not Thai Basil...just regular ol' basil that they sell), and as luck would have it, they had Lemon Grass.    At home I had some Fish Sauce and some Red Curry Paste.



I had no idea how to put this all together in a "proper" manner, so I cut up the chicken and mixed it up with a heaping teaspoon of the Red Curry Paste and the juice of 1/2 lime.  NOTE, I had already zested the lime for the next part.   Into a hot pan with some olive oil this went until the chicken was cooked.

In a small saucepan wen the coconut milk, a sprig of basil, the lime zest, the lemon grass (cut into 2 inch pieces with the outer husk removed...I should have bruised this, but I didn't), and about a tablespoon of fish sauce.  This I heated up and simmered while the chicken was cooking.

The sauce was then added to the chicken that was cooking in the pan, and oops!  We need rice.  No problem.   I let the chicken simmer for about 1/2 hour while the Jasmine rice was put on and finished.

Overall, very very good! I overcooked the rice a bit, but everything tasted fantastic.  Next time I make this, Elizabeth suggested a vegetable mixed in like carrots.  I think baby corn too