This recipe comes close to what is my favorite meal at Thai Moon.

• 2 t vegetable oil
• 1 onion, wedged
• 1 stalk lemongrass, white bulb only
• 1 T ginger, chopped
• 3 garlic cloves, minced
• 3 T Thai green curry paste
• 2 kaffir lime leaves
• 3 scallions, cut
• 3 serrano chilies
• 1 can unsweeetened coconut milk
• 1 c chicken broth
• 1 T fish sauce
• 1 T sugar
• 1 ½ lbs chicken breasts, cut into strips
• green beans, steam them to desired doneness
• fresh Thai basil leaves
• fresh cilantro
• lime wedges, for garnish

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften.

Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, garlic, curry paste, lime leaves, and scallions to the skillet and stir for 2 minutes. Toward the end of the 2 minutes, add the chilis.

Pour in the coconut milk, chicken broth, fish sauce, sugar. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Add green beans also. Stir together and simmer over low heat for 10 to 15 minutes.

Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

Preparation time: 15 minutes
Cooking time: 30 minutes

Pulled from the following sources:
Food Network
RecipeLand
cooks.com
epicurious