Thai Green Chicken Curry Awesomness!!

So I thought I'd share a meal that my husband and I have been enjoying for a few years now!  Since my husband is a pretty picky eater and we both like completely different kinds of food, this meal has become a staple in our diet because we both enjoy it!  It's pretty simple to make too:

2 T veg oil
1-2 T Thai green curry paste
1 (or 2) jalapeno, chopped
2 or 3 lbs of boneless, skinless chicken sliced
1- 14oz can unsweetened coconut milk
1 T chicken base and 1/4 C water (or 1/4C chicken broth)
2T Asian fish sauce
1T brown sugar
1T lime juice
3(or 5) scallions, thinly sliced
Get the rice cooking!  Heat the oil in a skillet over medium-high heat.  Add the curry paste and jalapeno, but be careful that the heat isn't too high because the paste will pop and spatter you!!  Saute until fragrant.

 Add the chicken and cook through.  I had bone in and skin on chicken thighs so that's what I used this time.  It had to cook quite a bit longer, but it turned out pretty good.  I just took off the skins after cooking (my husband likes to eat them.. yuck!)

 Add coconut milk, chicken base, brown sugar, fish sauce and lime juice and simmer stirring occasionally until slightly thickened, about 5 to 10 minutes.  Do not let this boil or the coconut milk will separate!

 Stir in the scallions and simmer for about a minute more.  Serve immediately with rice.
It is soooo good, so you need to try it!  :)

My son approved so I think that's a good sign!! :)