Asian Green Curry

Mince garlic

Cube and remove fat

Season chicken with Adobo with pepper.

Pour minced garlic in giant pan with peanut oil.

After garlic cooks through (about 30 secs) at high heat, reduce to medium heat, and then add seasoned diced chicken.

Put 1 can of coconut milk in blender. Add in 14 diced serranos, 2 tbsps of sugar and 1/2 cup of soy sauce. Blend. Pour contents in giant bowl.

Pour 1 can of coconut milk in blender. Add lime juice, 3 tbsps of ginger, and coconut milk. Blend. Pour contents in giant bowl and mix them.

Pour contents of giant bowl into giant pan of cooking chicken.

Pick stems off cilantro until you finish the package. Clean cilantro. Should be about 1 cup of cilantro.

Put cilantro in blender. Add a cup of soy sauce. Add 1 tbsp of ginger. Blend.

Add garlic powder and cilantro blend to chicken. Pour salt into cooking pan.

Pour 1/2 cup of water into blender and swish. Add quarter teaspoon of ginger. Add 2 tbsp of corn starch. Blend. Add into pan slowly and stir. Lower heat to simmer.

Clean 4 serranos and cut into thinner slices. Add into cooking pan and mix well. Keep lid ajar. The chicken should have been cooking for 45 mins already.

You want it to cook for half an hr longer so start rice. 4 cups of water to boil. Add 2 tbsp of vegetable oil. Add salt to taste.

Pour 2 cups of rice into boiling pot. Add rice vinegar as well. Reduce heat to low. Cook for 20 mins covered. Stir occasionally until it starts to soften.

Put rice into small bowl. Pack it a little and then flip bowl into a large plate. It will make the rice into a mound. Pour chicken curry around it. Garish rice with a few cilantro leaves.