Green Chicken Curry

From the Kitchen of Sarah

Ingredients:
2 tablespoons vegetable oil
1 to 2 tablespoons Thai green curry paste (I like 2 :)
2 fresh kaffir lime leaves or the zest of 1/2 lime
1 (4-inch long) fresh hot chile (we used a serrano)
1 3/4 pound skinless, boneless chicken breast, thinly sliced on the diagonal
1 (14-ounce) can unsweetened coconut milk
1/4 cup chicken broth or water
2 tablespoons Asian fish sauce (smells like roses)
1 tablespoon packed brown sugar
1 tablespoon fresh lime juice, or more to taste
1/4 cup chopped fresh cilantro
3 scallions (only cut a bit into the green)
Jasmine rice, 1-2 cups cooked per person

Directions
Heat the oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add the curry paste, lime leaves or zest, and chile and saute, stirring occasionally, until fragrant. Add the chicken and saute, stirring occasionally, until just cooked through.
Add coconut milk, broth, brown sugar, fish sauce, and lime juice to skillet and simmer for about 5 minutes more. Stir in the cilantro and scallion. Serve over rice and enjoy the flavor!
Serves 4