Chicken with Ganja Green Curry Sauce
Cook cubed chicken in a large saucepan in 1 tbsp vegetable oil until sides of cubes are golden brown. Remove chicken from saucepan and let sit on paper towel to drain oil. Turn heat to low and add the cannabis olive oil to the pan. Add sliced onions and cook until slightly browned. Add the green curry paste to taste (usually start with half a packet and see if it is spicy enough). Add the coconut cream, chicken stock, and peas. Stir until mixed. Add the chicken back into the saucepan and add the juiced lemon, fish sauce and 3/4 of the coriander. Turn to medium heat and allow the sauce to slowly thicken without boiling. It may take longer but patience is key to keep the potency of the dish. Serve on top of steamed white or brown rice, and sprinkle with remaining fresh coriander.