The other day our daughter who currently resides in London, England was telling me about a wonderful green curry she was making. She was telling me about the ingredients which I thought would be a challenge for us here in Ajijic.

To my surprise and joy I went looking for these ingredients and Pancho (bless his heart) had all but one ingredient – the lemongrass.

You start with Thai Kitchen Green Curry Paste. On the label it tells you how to make green curry with cubed skinless, boneless chicken, using coconut milk, bamboo shoots, frozen peas, brown sugar and fish sauce. They also recommend you use fresh basil for garnish.

After following these directions I added the following ingredients as advised by our daughter, the chef.
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