Success!

Well last night's Green Chicken Curry turned out pretty amazing if I do say so myself. I was too ravenous from my afternoon workout to pause to take a picture for proof - I'd make a horrible food blogger - so you'll just have to take my word for it. For anyone who's interested, here are my modifications:

• Green Curry Paste - I decided not to make my own, but used a jar of Thai Kitchen's pre-made paste instead. One review said you should use a specific Asian food specialty store version, but I think the kind I used worked out just fine. Per yet another review, however, I would recommend adding a dash of chili and curry powders to give it a little more heat and flavor.
  
• Lemongrass - Harris Teeter didn't have this fresh, so I used about a tablespoon of a minced version (found in the produce section near the packaged herbs)
• Kaffir Lime Leaves - Again, Harris Teeter didn't have this fresh, so I used a few pinches of bottled kaffir lime leaf shreds (found in the Asian food section of HT)
• Curry Sauce - Just before I added the chicken to poach in the sauce, the last step, I did a little sauce taste test. Luckily, I still had the taste of the restaurant green curry I had a couple weeks ago lingering on my palate, so I quickly knew something wasn't right - it just wasn't sweet and flavorful enough. So, I added two teaspoons of sugar and that was the ticket. Perfect!
• Thai Basil Leaves - Just used regular basil
• Serve over Jasmine rice
  

The whole meal took 30 minutes from start to finish. I will definitely be making this again - Lord knows I have enough minced lemongrass, green curry paste and bottled kaffir lime leaves left over...