Thank You: Gina, for this yummy Thai recipe.

It's so good to hear from you again:-)!! If time permits, we'd love to hear from you more frequently than we have during the past year.

DH and I have recently played with a similar Thai recipe but we used Thai Green Curry Sauce, the brand name of which I can't remember. I bought the sauce in a little specialty shop here, then took it on vacation with us. Once opened, it had to be refrigerated so I couldn't bring it home. I now have some from Thai Kitchen but we haven't tried it yet. We served ours over a Thai inspired rice recipe, not unlike the recipe I posted to go with the Teryaki Chicken Kebobs. I, in fact, came up with that variation after making the Thai rice recipe. It came from a bag of Jasmine rice that I bought in Hilton Head but I have no idea what the name brand of that is either since I gave the remainder to one of my daughters. After making the variation, I did get the recipe from my daughter. When I try the Thai Kitchen Sauce, I'll post my "easy" recipe, if it's as good as the other was, as well as the rice recipe. We actually used it twice, once with chicken, and once with shrimp. I thought that the shrimp was better but it was probably because we added more garlic, ginger and lemongrass when we made the shrimp:-)