Kristen’s Thai curry (serves four)

2 tbsps olive oil
5 cloves gar­lic, minced
1 medium onion, minced
12 leaves Thai basil, chif­fon­aded (you know, rolled up and cut in slices)
4 leaves Thai mint, chif­fon­aded
1 stalk lemon grass, first outer layer peeled off, and sliced very thin
1 soup-size can of coconut milk (thor­oughly stirred to mix as it sep­a­rates on stor­age)
2 tbsps Thai green curry paste
1/2 cup water.

Saute the gar­lic, onion, basil, mint and lemon grass in the oil until soft. Then add coconut milk, curry paste and water and sim­mer for 30 min­utes, stir­ring occa­sion­ally. Serve with sauteed chicken, beef or prawns, and with bas­mati rice.

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