• 2 tablespoons vegetable oil
• 1 medium onion, cut in 8 wedges
• 1 green bell pepper, cut in 8 wedges
• 1 stalk lemongrass, white bulb only (if you can find it.  I can't)
• 1 tablespoon coarsely chopped fresh ginger (not necessary, but nice)
• 3 tablespoons Thai green curry paste – from a jar (I use 'Thai Kitchen' brand from Kroger)
• 3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
• 3/4 cup chicken broth
• 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
• Sea salt  (or whatever table salt you have around)
• 1 lime, juiced (I've substituted lemon when limes were scarce)
• Fresh Thai basil leaves or whatever basil leaves you can find
• Fresh cilantro leaves or parsley, because I don't care much for cilantro
• Lime wedges, for garnish (ahem, or lemon wedges)

Directions

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, and curry paste  to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. 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.

If you serve it with rice, it won't be low carb but will be most delectable.   If you can find the green curry paste, the rest of this recipe is simple and fast.  It can be mildly spicy or way hot, depending on how you like it.  Add the curry paste hesitantly.  You can add more to make it hotter but it's impossible to remove if the sauce becomes overloaded with the fiery Hell that is green curry paste.