Also from Cook's Illustrated...sensing a theme here? :)
Thai Green Curry w/chicken, broccoli, and mushrooms
2 14-oz cans coconut milk (unsweetened), not shaken
2 T store-bought green curry paste or 1/2 c homemade green curry paste
2 T fish sauce
2 T brown sugar
1 1/2 lb boneless, skinless chicken breast, trimmed of excess fat and sliced thin across the grain
2 1/2 c broccoli florets
4 oz white mushrooms or shitakes, stems discarded and mushrooms quartered (about 2 cups) (optional)
1 medium red bell pepper, stemmed, seeded, and cut into thin strips (optional)
1 large chile (hot), stemmed, seeded, and quartered lengthwise (optional)
1 T lime juice
1/2 c fresh basil leaves (optional, but good)
1/2 c fresh mint leaves (optional, but good)
-I've had the best luck using Mae Ploy green curry paste and Chaokah coconut milk. I've found that the coconut milk really affects the final product.
-I substitute whatever vegetables I have on hand at the end. Carrots, broccoli, and zucchini have worked well in the past.
1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3-5 minutes. Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3-8 minutes. (You should hear the curry paste starting to fry in the oil.) (Note: It usually takes me longer than 3-8 minutes.) Continue cooking until the curry paste is very aromatic, 1-2 minutes.
2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar. Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes. Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute. Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat. Cook until the vegetables are almost tender, about 5 minutes. Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the lime juice, basil and mint. Serve immediately.