Recipe(tried): Easy Thai Green Curry

Hi all - I've wanted some Thai food lately, but am too broke at the moment to eat out at a restaurant. So, I'm making my own.

I love pork, so I almost always make this with some pork loin (which was on sale). Serve with rice (jasmine rice would be more authentic, but I only have basmati today), and I'm going to make a basic green salad.

This is so easy, too. Just make sure you use "lite" coconut milk, which I find works perfectly well - regular coconut milk has SO much fat in it!

Easy Thai Green Curry
Serves 3 (or 2 hearty eaters)

1 lb. Boneless meat of choice (pork loin, cubed beef sirloin, boneless chicken pieces)
2 1/2 TBL green curry paste (from grocery store)
14 oz. can Lite Coconut milk
6 large basil leaves
optional additions: garlic, fresh ginger, fresh lime juice, fresh sliced hot chilies

Cut meat into bite-sized pieces. Brown meat lightly in a small amount of canola oil and remove from pan. Add curry paste to pan and stir until fragrant. Stir in coconut milk until completely mixed and add meat back to pan. Simmer uncovered for about 10-15 minutes or until meat is cooked. Tear basil into a few pieces and stir into dish just before serving.

Note - if you want to adjust the basic flavors of the curry paste, you can add minced garlic and ginger at the same time you add paste to the pan, and stir in fresh lime juice when you add the basil. If you want more heat, add fresh hot chilies like jalepeno. You can also sprinkle with fresh cilantro instead of using the basil, if you prefer.